Sunday, August 26, 2012

Make Ahead Sunday: Black Bean Enchilada Casserole

1 Tbsp olive oil
Juice of 1 lime
16 oz container - verde salsa
1/2 cup chicken broth
1 onion, chopped
2 cloves garlic, minced
2 fresh jalapenos, seeded and chopped
1/2 cup cilantro, chopped
2 cans black beans, drained and rinsed
1 cup grilled corn, cut fresh from the cob
18 small corn tortillas
salt and pepper to taste
3 cups monterrey jack cheese

Mix salsa, cilantro and chicken broth in a large bowl and set aside.  Saute onions, garlic and pepper in skillet with olive oil until softened - about 5-7 minutes.  Add beans, corn and 1/2 cup salsa.  Remove from heat. Using fork, mash half the mixture then stir in 1 cup cheese and season with s&p to taste.  Spray 9x13 baking dish with cooking spray.  Spoon in a few tablespoons of the salsa then layer 6 tortillas.  Spread half the bean mixture on top then 1/2 cup cheese then 1/3 of the salsa.  Create 1 more layer of tortillas, beans, cheese and salsa.  End with 1 layer of tortillas, 1/3 salsa and 1 cup cheese. Store.

The night you are going to serve: Preheat oven to 375.  Bake 30 minutes covered then increase temp to 425 and bake until bubbly (~20 more minutes).


  1. That sounds super-yummy! We need to add that to our dinner list! :-D

  2. The salsa I used was hotter than I expected. I'm hoping that combined with the jalapenos won't be too much for the kids. We'll see!
    Thanks for following along! :)