Ingredients
Scale
- 1 tablespoon olive oil: This is the foundation for our flavor base, providing a healthy fat and helping to sauté our aromatic vegetables. You can substitute with avocado oil or another neutral cooking oil if preferred.
- 1 medium onion, chopped: Onion is a crucial aromatic that adds depth and sweetness to the dish. Yellow or white onions work best, providing a balanced flavor that isn’t too overpowering.
- 2 cloves garlic, minced: Garlic is another essential aromatic, adding a pungent and savory note that complements the other flavors beautifully. Freshly minced garlic is always recommended for the best flavor, but pre-minced garlic from a jar can be used for convenience.
- 1 red bell pepper, diced: Bell pepper adds sweetness, color, and a slight crunch to the bake. Red bell peppers are sweeter than green peppers and offer a vibrant visual appeal. You can also use orange or yellow bell peppers for variation.
- 1 (15-ounce) can black beans, rinsed and drained: Black beans are the star protein source in this vegetarian dish, providing a hearty and satisfying texture. Rinsing and draining them removes excess sodium and canning liquid.
- 1 (15-ounce) can corn, drained: Corn adds sweetness and a pop of color and texture to the bake. Canned corn is convenient, but frozen corn (thawed) or fresh corn kernels (cut off the cob) can also be used.
- 1 (10-ounce) can diced tomatoes and green chilies (like Rotel), undrained: This ingredient adds a touch of heat and acidity, along with chunks of tomato that contribute to the saucy texture. Rotel is a popular brand, but any similar diced tomatoes with green chilies will work. If you prefer a milder dish, you can use plain diced tomatoes and add a pinch of chili powder or leave out the chilies altogether.
- 1 (10-ounce) can enchilada sauce: Enchilada sauce is the flavor backbone of this dish, providing that classic Mexican-inspired taste. You can choose your preferred level of spice, from mild to hot, depending on your taste. Red enchilada sauce is traditional, but green enchilada sauce can also be used for a different flavor profile.
- 1 cup cooked rice: Cooked rice adds bulk and heartiness to the bake. White rice, brown rice, or even quinoa can be used. Using pre-cooked rice or leftover rice is a great time-saver. Make sure the rice is cooked and slightly cooled before adding it to the bake.
- 8–10 corn or flour tortillas: Tortillas form the layers of our bake, providing a soft and slightly chewy texture. Corn tortillas are gluten-free and have a more traditional flavor, while flour tortillas are softer and more pliable. You can use either depending on your preference. Six-inch tortillas are ideal, but larger ones can be used and cut to fit.
- 2 cups shredded cheese, such as cheddar, Monterey Jack, or a Mexican blend: Cheese is the crowning glory of this bake, adding richness, flavor, and that irresistible melted, gooey texture. Cheddar cheese provides a classic sharp flavor, Monterey Jack is mild and melts beautifully, and a Mexican blend offers a combination of flavors. Feel free to experiment with different cheese combinations like pepper jack for extra spice or Colby Jack for a milder flavor.
- Optional toppings: sour cream, guacamole, salsa, chopped cilantro, sliced black olives, green onions: These optional toppings allow for customization and add freshness, flavor, and visual appeal to the finished dish. They provide a cooling contrast to the warm bake and let everyone personalize their serving.
Instructions
- Preheat your oven to 375°F (190°C). This is the ideal temperature for baking the casserole evenly and melting the cheese to golden perfection. Make sure your oven is properly preheated before placing the bake inside to ensure consistent cooking.
- Heat olive oil in a large skillet over medium heat. Place your skillet on the stovetop and turn the heat to medium. Add the tablespoon of olive oil to the skillet and let it heat up for a minute or two until it shimmers. This ensures that the vegetables won’t stick to the pan and will sauté properly.
- Add onion and bell pepper to the skillet and cook until softened, about 5-7 minutes. Once the oil is hot, add the chopped onion and diced bell pepper to the skillet. Stir them occasionally and cook until they become softened and slightly translucent. This process, known as sautéing, releases the natural sweetness of the vegetables and creates a flavorful base for the bake. Don’t rush this step; allowing the vegetables to soften properly will enhance the overall flavor.
- Add garlic and cook for 1 minute more, until fragrant. After the onion and bell pepper have softened, add the minced garlic to the skillet. Garlic cooks quickly and can burn easily, so cook it for just about a minute, stirring constantly, until it becomes fragrant. The aroma of garlic will fill your kitchen, signaling that it’s ready.
- Stir in black beans, corn, diced tomatoes and green chilies (undrained), enchilada sauce, and cooked rice. Now it’s time to bring all the main ingredients together. Add the rinsed and drained black beans, drained corn, undrained diced tomatoes and green chilies, enchilada sauce, and cooked rice to the skillet. Stir everything together well to combine all the ingredients and ensure that the vegetables are evenly distributed throughout the mixture. Simmer for a few minutes to allow the flavors to meld.
- Lightly grease a 9×13 inch baking dish. While the filling is simmering, prepare your baking dish. Lightly grease a 9×13 inch baking dish with cooking spray or a little olive oil. This will prevent the bake from sticking to the bottom of the dish and make it easier to serve.
- Spread a thin layer of the black bean mixture in the bottom of the baking dish. Begin assembling the bake by spreading a thin, even layer of the black bean mixture over the bottom of the prepared baking dish. This layer acts as a base and helps to prevent the tortillas from sticking.
- Top with a layer of tortillas, overlapping as needed to fit. Next, arrange a layer of tortillas over the black bean mixture. You may need to overlap the tortillas slightly to cover the entire bottom of the dish. If using larger tortillas, you may need to cut them to fit.
- Sprinkle with about 1/3 of the shredded cheese. Sprinkle about one-third of the shredded cheese evenly over the tortilla layer. This cheese layer will melt and bind the layers together, adding flavor and richness.
- Repeat layers of black bean mixture, tortillas, and cheese two more times, ending with a layer of cheese on top. Continue layering the bake by repeating steps 7-9 two more times. Start with another layer of the black bean mixture, followed by a layer of tortillas, and then another layer of cheese. For the final layer, end with the remaining black bean mixture and top it generously with the rest of the shredded cheese. The final layer of cheese will create a beautiful golden crust as it bakes.
- Bake for 20-25 minutes, or until heated through and cheese is melted and bubbly. Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the bake is heated through and the cheese is completely melted, bubbly, and lightly golden brown. The baking time may vary slightly depending on your oven, so keep an eye on it towards the end.
- Let stand for 5-10 minutes before serving. Once the bake is done, remove it from the oven and let it stand for 5-10 minutes before serving. This resting time allows the bake to set slightly, making it easier to slice and serve. It also helps to prevent burning your mouth on the hot cheese.
- Serve hot with your favorite toppings. Finally, serve the Black Bean Tortilla Enchilada Rice Bake hot. Offer a variety of optional toppings, such as sour cream, guacamole, salsa, chopped cilantro, sliced black olives, and green onions, so everyone can customize their serving to their liking.
Nutrition
- Serving Size: One Normal Portion
- Calories: 350-450
- Sugar: 5-8 grams
- Sodium: 600-800 mg
- Fat: 15-20 grams
- Saturated Fat: 7-10 grams
- Carbohydrates: 40-50 grams
- Fiber: 8-10 grams
- Protein: 15-20 grams
- Cholesterol: 30-40 mg