Black bean and corn enchilada casserole

Black bean and corn enchilada casserole

  • Prep:
  • Cook Time: 55 min
  • Total: 55 min
  • Serving: 6-8

This easy black bean and corn enchilada vegetarian casserole recipe will make enough for a crowd and is one of the most popular vegetarian casseroles around. 


  • 16 ounce jar of your favorite tomatillo based salsa (green salsa).
  • 1 tablespoon cumin
  • 14 ounce can cut corn
  • 14 ounce can black beans
  • 1 pint of sour cream or reduced fat sour cream (16-ounces)
  • 8 flour tortillas or 12 corn tortillas (cut into 1-inch by 2-inch strips)
  • 1/2 cup diced tomatoes
  • 5 cups shredded Monterey Jack cheese, divided


  1. Preheat oven to 375 degrees F.
  2. Combine corn, black beans, and cumin in a medium bowl.
  3. In a 9 x 13-inch casserole dish, layer 1/2 of the corn mixture on bottom, then half of the sour cream, and then half the salsa. Sprinkle these layers with 1 1/2 cups of jack cheese and cover the layers using the tortilla strips.
  4. Repeat layers ending with tortillas on top, then put the last 2 cups of cheese over the final layer of tortillas. Sprinkle the tomatoes on top. Cover dish with aluminum foil.
  5. Bake for 30 minutes, remove foil and continue to cook for 15 minutes.
  6. 6. Let the casserole stand for ten minutes before serving.
  7. Note: You may use part pepper jack cheese for a spicier flavor.


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