The Whole Enchilada!

This is one big Black Bean Enchilada Casserole!  Make ahead and freeze for a cold winter day.  Great for Meatless Mondays.




2 cans black beans, drained

1 C. mild salsa

2 C. shredded Mexican cheese blend

2- 14 oz. cans mild red enchilada sauce

20 ct. pack corn tortillas

(you may not use all of these)



Add first 3 ingredients plus 1 can of enchilada sauce to a large bowl.  Mix well.


Pour ½ of second can of sauce into a 9×13 baking dish.

Layer casserole-

Tortillas (tear to fit)

Bean mixture

Repeat until all ingredients are used ending with tortillas.

Pour remaining sauce over top.

Cover with foil



Bake covered in a 450 degree oven for 30-40 minutes or until heated through.


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  1. Rachel says:

    I am new to freezer meals, but because I’ll be having a baby soon, I’m trying to get into it so I can stock my freezer! This may be a dumb question, but would you cook this, then freeze it and reheat? Or would you freeze it uncooked, then cook it at 450 until heated through? Thanks in advance!


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