Black Bean Enchilada Casserole

Black Bean Enchilada Casserole

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"This is a very easy recipe to make, tastes really good and makes lots of leftovers. It's also very easy to alter to suit your individual tastes."
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30 m 8 servings
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Original recipe yields 8 servings



  • Prep

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  1. Pre-heat oven to 350F.
  2. Rinse and drain black beans. Using a medium sized pot, cook beans on medium heat for about 3-5 minutes.
  3. Dice onion, minse garlic, cut carrots into slices and cut bell pepper into small pieces.
  4. Add salsa, onion, garlic, carrots, and peas to black beans and cook for an additional 3-5 minutes.
  5. Line the bottom of a large baking pan with 2 tortillas. Scoop out some of the bean mixture and create a layer approximately 1 cm deep. Sprinkle feta cheese on top of this bean layer. Add another 2 tortillas and sprinkle pieces of bell pepper on top. Pour another 1 cm layer of bean mixture down. Top with shredded Mozarella cheese.
  6. Bake in oven for about 20 minutes.