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Black Bean and Corn Enchilada Casserole with Avocado Lime Salad

Black Bean and Corn Enchilada Casserole with Avocado Lime Salad

Dinner
Prep Time
15min
Cook Time
30min
Servings
4
Calories
520
Chef's Note

For a spicier version, add a diced jalapeño to the bean mixture or use pepper jack cheese instead of the Mexican blend. You can also prepare the bean mixture a day ahead and refrigerate to save time.

Tags
Mexican
vegetarian
casserole
beans
corn
avocado
cheese
salad
comfort food
Ingredients

  • 8 each corn tortillas

  • 1 can (15 oz) black beans, drained and rinsed

  • 1 cup frozen corn, thawed

  • 1 each red bell pepper, diced

  • 1/2 each onion, diced

  • 2 cups enchilada sauce

  • 2 cups shredded Mexican cheese blend

  • 1 teaspoon ground cumin

  • 1 teaspoon chili powder

  • 2 each avocados, diced

  • 4 cups romaine lettuce, chopped

  • 1 cup cherry tomatoes, halved

  • 1 each lime, juiced

  • 2 tablespoons olive oil

  • 1/4 cup fresh cilantro, chopped

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

Instructions
  • 1

    Preheat oven to 375°F (190°C).

  • 2

    In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1/2 diced onion and sauté for 3-4 minutes until softened.

  • 3

    Add 1 diced red bell pepper and continue cooking for 2-3 minutes until slightly softened.

  • 4

    Stir in 1 can of drained black beans, 1 cup of thawed corn, 1 teaspoon ground cumin, and 1 teaspoon chili powder. Cook for 2 minutes to combine flavors. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper.

  • 5

    Spread 1/2 cup of enchilada sauce on the bottom of a 9x13 inch baking dish.

  • 6

    Layer 4 corn tortillas over the sauce, overlapping as needed.

  • 7

    Spread half of the bean and corn mixture over the tortillas, then pour 1/2 cup of enchilada sauce over the mixture. Sprinkle with 3/4 cup of shredded cheese.

  • 8

    Add another layer of 4 tortillas, followed by the remaining bean mixture, 1/2 cup of enchilada sauce, and 3/4 cup of cheese.

  • 9

    Pour the remaining 1/2 cup of enchilada sauce over the top and sprinkle with the remaining 1/2 cup of cheese.

  • 10

    Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 5-10 minutes until cheese is bubbly and golden.

  • 11

    While the casserole is baking, prepare the salad. In a large bowl, combine 4 cups chopped romaine lettuce, 1 cup halved cherry tomatoes, and 2 diced avocados.

  • 12

    In a small bowl, whisk together the juice of 1 lime, 1 tablespoon olive oil, 1/4 cup chopped cilantro, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.

  • 13

    Drizzle the dressing over the salad and toss gently to combine.

  • 14

    Let the casserole cool for 5 minutes before serving with the avocado lime salad on the side.

Nutrition Information (per serving)
520
Calories
22g
Protein
58g
Carbs
26g
Fat
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