Mexican Black Bean Enchilada Bake

A cheesy, savory casserole layered with corn tortillas, a spiced black bean and corn filling, and rich enchilada sauce.

Ingredients

• 1 tbsp Olive oil
• 1 Medium yellow onion
• 2 Garlic cloves
• 2 cans (15 oz each) Black beans, rinsed and drained
• 1 can (15 oz) Corn, drained
• 1 tbsp Chili powder
• 1 tsp Ground cumin
• 1/2 tsp Dried oregano
• 1 can (28 oz) Red enchilada sauce
• 12 Corn tortillas (6-inch)
• 2 cups Shredded Mexican cheese blend
• 1/4 cup Fresh cilantro, chopped (for garnish)

Instructions

Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish. Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the rinsed black beans, drained corn, chili powder, cumin, and oregano. Cook for 2-3 minutes, stirring to combine everything. Remove from heat. Spread a thin layer (about 1/2 cup) of enchilada sauce on the bottom of the prepared baking dish. Arrange a single layer of 4 tortillas over the sauce, overlapping as needed. Top the tortillas with half of the black bean mixture, 1 cup of enchilada sauce, and 1/3 of the shredded cheese. Repeat with another layer of 4 tortillas, the remaining black bean mixture, 1 cup of enchilada sauce, and another 1/3 of the cheese. Add a final layer of 4 tortillas, top with the remaining enchilada sauce and the last 1/3 of the cheese. Bake uncovered for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly browned. Let it cool for 5-10 minutes before garnishing with fresh cilantro and serving.

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