Description

This Potato and Black Bean Enchilada Casserole layers tender potatoes, hearty black beans, melty cheese, and rich enchilada sauce for a warm, comforting meal full of bold southwestern flavors. It’s an easy, meatless dinner that’s hearty, colorful, and satisfying for everyone at the table.

Ingredients

For the Filling:

3 cups diced potatoes (Yukon gold or red potatoes)

1 tablespoon olive oil

1 medium onion, chopped

2–3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 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)

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 1/2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)

Extra enchilada sauce for topping (optional)

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Instructions

Preheat Oven: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Cook the Potatoes: Boil diced potatoes in salted water for 8–10 minutes until tender. Drain and set aside.
Prepare the Filling: In a skillet, heat olive oil over medium heat. Sauté onion for 5 minutes until soft, then add garlic, cumin, chili powder, paprika, salt, and pepper. Cook for 1 minute. Stir in cooked potatoes, black beans, corn, green chiles, and cilantro. Mix until evenly combined.
Assemble the Casserole: Spread a thin layer of enchilada sauce on the bottom of the baking dish. Arrange tortillas to cover the base. Spoon half the filling over the tortillas, sprinkle one-third of the cheese, and drizzle with sauce. Repeat layers — tortillas, filling, cheese, and sauce — finishing with tortillas, sauce, and the remaining cheese.
Bake: Cover with foil and bake for 20 minutes. Remove foil and bake an additional 15–20 minutes until cheese is bubbly and golden around the edges.
Rest and Serve: Let the casserole rest 10 minutes before slicing. Garnish with fresh cilantro, avocado, or sour cream if desired.

Notes

Yukon gold or red potatoes hold their shape best for this recipe.

Use dairy-free cheese or drizzle cashew cream for a vegan version.

Adjust spice level with mild or hot enchilada sauce.

To save time, use frozen diced potatoes or hash browns.

Leftovers taste even better the next day as the flavors deepen.

Nutrition

Serving Size: 1 portion
Calories: 365
Sugar: 5g
Sodium: 780mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 8g
Protein: 13g
Cholesterol: 25mg