Description
A hearty, smoky, and creamy vegetarian casserole featuring black beans, corn, and a rich chipotle dip-style sauce, layered with flour tortillas and melted cheese for a comforting weeknight dinner.
Ingredients
Scale
- 2 cans (15 oz each) black beans, rinsed and drained
- 1 medium yellow onion, diced
- 1 cup frozen corn
- 8–10 large flour tortillas (10-inch)
- 1 cup sour cream
- 2–3 chipotle peppers in adobo sauce, minced (plus 2–3 tablespoons adobo sauce)
- 2 tablespoons fresh lime juice
- 1 teaspoon ground cumin
- 2 cloves garlic, minced
- Salt and black pepper to taste
- 2 cups shredded Mexican blend cheese
- 1/2 cup fresh cilantro, chopped
- 1 avocado, sliced (optional)
- 1 tablespoon oil (for sautéing)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
- In a medium bowl, whisk together sour cream, minced chipotle peppers, adobo sauce, lime juice, garlic, cumin, salt, and pepper until smooth. Set aside.
- Heat oil in a medium skillet over medium heat. Sauté diced onion for 2-3 minutes until softened. Add garlic and cook for 1 minute more.
- Stir in corn and drained black beans into the skillet. Mix well and remove from heat.
- Layer 3-4 tortillas in the bottom of the baking dish.
- Spread half of the bean mixture over the tortillas, followed by half of the chipotle sauce and half of the cheese.
- Repeat layers: tortillas, remaining bean mixture, remaining sauce, and remaining cheese.
- Top with final layer of tortillas, tucking edges under, and sprinkle any remaining cheese on top.
- Bake for 20-25 minutes until cheese is bubbly and golden brown.
- Let rest for 5 minutes before cutting and serving. Garnish with cilantro and avocado if desired.
Notes
For a gluten-free version, use corn tortillas. For a lighter version, substitute Greek yogurt for sour cream and reduce cheese. The casserole can be assembled up to 24 hours ahead and refrigerated before baking. It freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 4
- Sodium: 650
- Fat: 16
- Saturated Fat: 8
- Carbohydrates: 42
- Fiber: 8
- Protein: 18
Keywords: vegetarian, black bean, enchilada casserole, chipotle, easy dinner, weeknight meal, comfort food, Mexican