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Vegetable and Black Bean Enchilada Casserole with Cilantro-Lime Slaw

Vegetable and Black Bean Enchilada Casserole with Cilantro-Lime Slaw

Dinner
Prep Time
15min
Cook Time
30min
Servings
4
Calories
420
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Chef's Note

For a time-saving tip, you can prepare the vegetable and bean filling a day ahead and refrigerate it. Just assemble and bake when you're ready to eat. You can also use pre-shredded cabbage for the slaw to cut down on prep time.

Tags
Mexican
vegetarian
casserole
beans
vegetables
cheese
weeknight
comfort food
enchilada
Ingredients

  • 8 corn tortillas

  • 15 oz black beans, drained and rinsed

  • 1 red bell pepper, diced

  • 1 medium zucchini, diced

  • 1 medium yellow onion, diced

  • 2 cups enchilada sauce

  • 2 cups shredded Mexican cheese blend

  • 1 tsp ground cumin

  • 1 tsp chili powder

  • 3 cups cabbage, shredded

  • 1/2 cup fresh cilantro, chopped

  • 1 lime, juiced

  • 3 tbsp olive oil

  • to taste salt

  • to taste black pepper

Instructions
  • 1

    Preheat oven to 375°F (190°C).

  • 2

    Heat 2 tbsp olive oil in a large skillet over medium heat. Add diced onion and sauté for 3-4 minutes until softened.

  • 3

    Add diced red bell pepper and zucchini to the skillet. Cook for 5 minutes until vegetables begin to soften.

  • 4

    Stir in black beans, 1 tsp ground cumin, and 1 tsp chili powder. Cook for 2 minutes more, then remove from heat.

  • 5

    In a 9x13 inch baking dish, spread 1/2 cup enchilada sauce on the bottom.

  • 6

    Layer 4 corn tortillas over the sauce, tearing them as needed to cover the bottom of the dish.

  • 7

    Spread half of the vegetable and bean mixture over the tortillas, then pour 1/2 cup enchilada sauce on top and sprinkle with 3/4 cup cheese.

  • 8

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

  • 9

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

  • 10

    Bake uncovered for 20 minutes until the cheese is bubbly and golden.

  • 11

    While the casserole is baking, prepare the cilantro-lime slaw: In a large bowl, combine shredded cabbage and chopped cilantro.

  • 12

    In a small bowl, whisk together lime juice, 1 tbsp olive oil, salt, and pepper.

  • 13

    Pour the dressing over the cabbage mixture and toss to coat evenly. Refrigerate until ready to serve.

  • 14

    Let the casserole rest for 5 minutes before serving with the cilantro-lime slaw on the side.

Nutrition Information (per serving)
420
Calories
18g
Protein
45g
Carbs
22g
Fat
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