Why You’ll Love This Recipe

I love this recipe because it’s simple, filling, and versatile. It delivers all the classic enchilada flavors in an easy-to-layer casserole format that saves time without sacrificing taste. I also love that it’s plant-based friendly — perfect for meatless nights that still feel indulgent. Whether I’m feeding family, bringing a dish to a potluck, or meal prepping for the week, this casserole always hits the mark.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Filling:
3 cups diced potatoes (Yukon gold or red potatoes work well)
1 tablespoon olive oil
1 medium onion, chopped
2–3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon smoked paprika (optional)
Salt and pepper to taste
1 (15 oz) can black beans, drained and rinsed
1 cup frozen corn (optional)
1 (4 oz) can diced green chiles (optional but flavorful)
2–3 tablespoons fresh cilantro, chopped (optional)

Other Layers:
2 cups enchilada sauce (store-bought or homemade)
8–10 corn tortillas, cut in halves or quarters
1 ½ cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
Extra enchilada sauce for topping, if desired

Directions

1. I preheat my oven to 375°F (190°C) and lightly grease a 9×13-inch casserole dish.

2. I start by cooking the potatoes. I boil the diced potatoes in salted water for about 8–10 minutes, just until they’re tender, then drain and set them aside.

3. In a large skillet, I heat olive oil over medium heat and sauté the chopped onion for about 5 minutes until it’s soft. I add garlic, cumin, chili powder, paprika, salt, and pepper, and cook for another minute to let the spices bloom.

4. I stir in the cooked potatoes, black beans, corn, green chiles, and cilantro (if using), mixing everything together until heated through. I taste and adjust seasoning as needed.

5. To assemble, I spread a thin layer of enchilada sauce on the bottom of the baking dish, then arrange tortillas to cover the base.

6. I spoon half of the potato and black bean filling over the tortillas, sprinkle with one-third of the cheese, and drizzle some enchilada sauce on top.

7. I repeat the layers — more tortillas, the rest of the filling, another layer of cheese, and sauce — and finish with a final layer of tortillas, sauce, and the remaining cheese.

8. I cover the dish with foil and bake for 20 minutes. Then I remove the foil and bake for another 15–20 minutes, until the cheese is bubbly and the edges are golden.

9. After baking, I let the casserole rest for about 10 minutes before slicing so the layers set nicely. I like to garnish it with fresh cilantro, green onions, avocado, or a dollop of sour cream.

Servings and Timing

This recipe serves about 6–8 people and takes roughly 1 hour and 5 minutes total — about 25 minutes for prep and 40 minutes of baking.

Variations

I love that this casserole is so adaptable. For a vegan version, I use dairy-free cheese or skip it entirely and drizzle on cashew cream before serving. When I want more spice, I use a hot enchilada sauce or add diced jalapeños to the filling. Sometimes, I toss in roasted bell peppers or sweet potatoes for extra flavor. For a quicker option, I swap fresh potatoes for frozen diced potatoes or hash browns — it saves time without losing that hearty texture.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm slices in the oven at 350°F (175°C) for about 15–20 minutes or microwave individual portions for 1–2 minutes until hot. It also freezes beautifully — I let it cool completely, wrap portions tightly, and freeze for up to 2 months. To serve, I thaw overnight in the fridge and reheat until bubbly.

FAQs

Can I make this ahead of time?

Yes, I often assemble it the night before, cover it tightly, and bake it the next day.

What type of potatoes work best?

I like using Yukon gold or red potatoes because they hold their shape and stay creamy.

Can I make it vegan?

Absolutely. I use dairy-free cheese or skip it and drizzle cashew cream or sprinkle nutritional yeast on top.

How spicy is this casserole?

That depends on the enchilada sauce. I use mild sauce for a family-friendly version or hot sauce for more heat.

Can I use flour tortillas instead of corn?

Yes, but I prefer corn tortillas since they hold up better and add that authentic enchilada flavor.

What cheese melts best?

I like using Monterey Jack or a Mexican blend for smooth melting and flavor.

Can I freeze the casserole before baking?

Yes, I assemble it fully, cover it tightly, and freeze. When ready to bake, I thaw overnight and bake as directed.

How do I keep the casserole from getting soggy?

I make sure the potatoes are well-drained and avoid adding too much sauce between layers.

What can I serve with it?

I like serving it with a simple green salad, guacamole, or chips and salsa for a full meal.

Conclusion

This Potato and Black Bean Enchilada Casserole is one of my favorite comfort meals — warm, cheesy, and packed with flavor. I love how easy it is to make and how customizable it can be for any taste or diet. Whether I’m serving it for a family dinner or prepping meals for the week, it’s always a dish that brings satisfaction, color, and a little bit of southwestern comfort to the table.