Irresistible Bean and Cheese Enchilada Casserole for Any Night

This Easy Vegetarian Bean and Cheese Enchilada Casserole offers comfort with layers of beans, cheese, and enchilada sauce, perfect for any weeknight.

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Prep Time 15

Cook Time 35

Resting Time 10

Total Time 1

Servings: 6 servings

Course: DINNER

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Casserole

2 cups Refried Beans Canned varieties for quick prep
2 cups Cheese Mix of cheddar and Mexican cheese
2 cups Enchilada Sauce Opt for gluten-free if needed
12 pieces Corn Tortillas Gluten-free options available

Optional Additions

1 cup Diced Bell Peppers
1 cup Cooked Chicken or Beef
1 teaspoon Cumin For a little heat
1 teaspoon Chili Powder For a little heat

Equipment

9x13 baking dish

Method

How to Make Bean and Cheese Enchilada Casserole

Preheat your oven to 375°F (190°C).
Spread a layer of refried beans in the bottom of a 9x13 baking dish.
Layer corn tortillas on top of the beans, slightly overlapping each other.
Add a layer of enchilada sauce over the tortillas, followed by a generous sprinkle of cheese.
Repeat layering with tortillas, beans, enchilada sauce, and cheese until all your ingredients are used up.
Cover the dish with foil and bake for 20 minutes.
Uncover the casserole and bake for an additional 15 minutes or until the cheese is bubbly and golden brown.
Optional: Garnish with fresh cilantro or avocado slices.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 15gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 600mgPotassium: 500mgFiber: 6gSugar: 2gVitamin A: 300IUVitamin C: 5mgCalcium: 250mgIron: 3mg

Notes

Let the casserole sit for about 10 minutes after baking to help it set and make serving easier.

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