Bean and Cheese Enchilada Casserole

If you’re looking for an easy vegetarian dinner with few ingredients, look no further than this Bean and Cheese Enchilada Casserole. It uses just beans, cheese, enchilada sauce, and corn tortillas. Serve it as a weeknight family dinner, or make it for a friend who needs a freezer meal.

This Bean and Cheese Enchilada Casserole is one of those easy meals I could probably eat every day and never get sick of. It requires four main ingredients and is quick and easy to assemble. This Mexican-inspired casserole is great for a vegetarian family dinner. We like to serve with tortilla chips and a few fresh toppings.

Enchiladas are traditionally made with similar ingredients, but everything is rolled up into the corn tortillas and baked in the enchilada sauce. This enchilada casserole has all the same flavors as traditional enchiladas, but it’s much easier to make!

Bean and Cheese Enchilada Casserole Recipe Ingredients

• Beans – Refried beans are best for this enchilada casserole because they can be spread out and help hold things together. I’ve been making my Mexican Black Beans a lot lately, so I used homemade refried beans for this recipe. You can also use canned refried beans; you may want to loosen them up with some warm water to spread them out easily.
• Cheese – This recipe calls for any kind of cheese you like. I used Monterey Jack, but Colby Jack, pepper jack, or a quesadilla-type cheese would also work.
• Corn Tortillas – I used white corn tortillas, but yellow or blue will also work. I recommend corn tortillas for this recipe because they’re traditional to enchiladas and have better texture and flavor for a casserole-style dish.
• Enchilada Sauce – Canned or homemade enchilada sauce can be used. When using canned, I usually use the red sauce from the Hatch brand. If you can’t find enchilada sauce, you could also use a blended salsa.

How To Make This Enchilada Casserole Recipe

1. Preheat oven to 425 degrees F. You can use whatever size or shape of baking dish you like.I used a rectangular 10.5 x 7.5 sized baking dish.  Spread about 1/2 cup enchilada sauce into the bottom of your baking dish. 
2. Next, top with a single layer of corn tortillas; you may want to cut some in half to ensure they fit well into the pan. On top of the corn tortillas, evenly spread a layer of the refried beans and then top with shredded cheese.
3. Repeat the layering pattern by topping the shredded cheese with enchilada sauce, another layer of tortillas, refried beans, cheese, enchilada sauce, and tasty cheese.
4. Place foil over your baking dish and place it in the oven. Bake for about 20 minutes with the foil on. Remove the foil and bake for another 15 minutes, or until the cheese is melted and the casserole is bubbly.
5. Remove from the oven and let cool before eating. Serve with tortilla chips and top with your favorite enchilada toppings. Enjoy!

Enchilada Casserole Recipe Frequently Asked Questions

• Is this recipe gluten-free? Yes, as long as you use gluten-free corn tortillas and make sure your enchilada sauce is gluten-free.
• Can vegan cheese be used? Yes, use your favorite melty vegan cheese for this recipe.
• Can this casserole be frozen? Yes, I suggest assembling it to the point where you would put it in the oven instead of freezing it. Then, reheat it in the oven from frozen.
• What kind of enchilada sauce is best? I use canned enchilada sauce for this recipe. I like the Hatch brand for store-bought enchilada sauce.
• How long will leftovers last in the refrigerator? If stored in an airtight container, they should last about four days. Reheat them in the microwave or oven.

Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP.

Looking For More Vegetarian Casserole Recipes?

Vegetarian Stuffed Pepper Casserole with Soyrizo

Rice and Bean Taco Casserole

Vegetarian Soft Taco Casserole

30 Minute Pizza Skillet Casserole

Cheesy Potato Enchilada Casserole

Bean and Cheese Enchilada Casserole

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5 from 3 reviews

• Author: She Likes Food
• Total Time: 55 minutes
• Yield: 6-8 1x
• Diet: Vegetarian

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Description

If you’re looking for an easy vegetarian dinner that doesn’t require many ingredients, look no further than this Bean and Cheese Enchilada Casserole! It’s made using just beans, cheese, enchilada sauce and corn tortillas. Serve as a weeknight family dinner, or make for a friend who needs a freezer meal.

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Ingredients

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• 1 (15 oz) can enchilada sauce, I used red sauce but green would also work
• 1 lb block cheese, shredded, about 2 1/2 cups when shredded (you can use your favorite kind of cheese, I used Monterey Jack because it melts well)
• 2 cups refried beans, homemade or store-bought (if using canned refried beans, you may want to thin them out a little bit with some water so they are spreadable)
• 7 corn tortillas, with two of them cut in half
• Optional enchilada toppings: avocado, cilantro, tomato, lettuce, onion, jalapenos, salsa, hot sauce

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Instructions

1. Pre-heat oven to 425 degrees F.  You can use whatever size or shape of baking dish you like.  I used a rectangular 10.5 x 7.5 sized baking dish.  If using something smaller, you can just adjust the ingredient amounts accordingly.
2. Spread about 1/2 cup enchilada sauce into the bottom of your baking dish.  Next, top with a single layer of corn tortillas, you may want to cut some in half to make sure they fit well into the pan.  On top of the corn tortillas, evenly spread a layer of the refried beans and then top with shredded cheese.
3. Repeat the layering pattern by topping the shredded cheese with 1/2 cup enchilada sauce, another layer of tortillas, refried beans, cheese, tortillas, enchilada sauce and lastly, cheese.
4. Place foil over your baking dish and place in the oven.  Bake for about 20 minutes with the foil on.  Remove the foil and bake for another 15 minutes, or until cheese is melted and casserole is bubbly.
5. Remove from the oven and let cool before eating.  Serve with tortilla chips and top with your favorite enchilada toppings.  Enjoy!

Notes

You can really use any amount of the ingredients that you want for this casserole.  It will mostly depend on the size of your baking dish and what you prefer.  Don’t hesitate to reach out if you have any questions about recipe measurements!

• Prep Time: 15 mins
• Cook Time: 40 mins
• Category: Dinner, Vegetarian
• Method: Oven
• Cuisine: Mexican