Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, thinly sliced
- 2 medium bell peppers (any colors), thinly sliced
- 2 medium zucchinis, halved lengthwise and sliced into 1/4-inch half-moons
- 3 garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 3/4 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- 2 (15-ounce) cans black beans, drained and rinsed
- 2 cups (16 ounces) red enchilada sauce (store-bought or homemade)
- 12 (6-inch) corn tortillas
- 1 cup shredded Monterey Jack (or Mexican blend), divided
- 1/2 cup chopped cilantro (for serving)
- 2 medium avocados, sliced (for serving)
Do This
- 1) Heat oven to 375°F and lightly oil a 9×13-inch baking dish.
- 2) Sauté onion, peppers, and zucchini in olive oil until tender; add garlic and spices.
- 3) Stir in black beans and warm through.
- 4) Layer sauce, tortillas, veggie-bean mix, and a little cheese; repeat; finish with sauce + cheese.
- 5) Bake 20 minutes covered, then 15 minutes uncovered until bubbly.
- 6) Rest 10 minutes; top with cilantro and sliced avocado.
Why You’ll Love This Recipe
- Comfort food energy, weeknight simple: all the cozy enchilada flavor without rolling individual tortillas.
- Hearty and satisfying: black beans plus lots of vegetables make it filling (and high in fiber).
- Flexible: swap veggies, use green or red sauce, or adjust the heat level easily.
- Great leftovers: the layers set up nicely and reheat well for lunches.
Grocery List
- Produce: 1 medium yellow onion, 2 bell peppers, 2 medium zucchinis, 3 garlic cloves, 1 small bunch cilantro, 2 medium avocados
- Dairy: 1 cup shredded Monterey Jack (or Mexican blend)
- Pantry: olive oil, ground cumin, chili powder, smoked paprika, dried oregano, kosher salt, black pepper, 2 (15-ounce) cans black beans, 2 cups (16 ounces) red enchilada sauce, 12 (6-inch) corn tortillas
Full Ingredients
Vegetable & Bean Filling
- 2 tablespoons olive oil
- 1 medium yellow onion, thinly sliced (about 2 cups)
- 2 medium bell peppers, cored and thinly sliced (about 3 cups)
- 2 medium zucchinis, halved lengthwise and sliced into 1/4-inch half-moons (about 3 cups)
- 3 garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 3/4 teaspoon kosher salt (plus more to taste)
- 1/4 teaspoon black pepper
- 2 (15-ounce) cans black beans, drained and rinsed
For Layering
- 2 cups (16 ounces) red enchilada sauce, divided
- 12 (6-inch) corn tortillas
- 1 cup shredded Monterey Jack (or Mexican blend), divided (3/4 cup inside, 1/4 cup on top)
For Serving
- 1/2 cup chopped fresh cilantro
- 2 medium avocados, sliced
Step-by-Step Instructions
Step 1: Preheat the oven and prep the baking dish
Arrange a rack in the middle of the oven and preheat to 375°F.
Lightly brush or spray a 9×13-inch baking dish with oil. This helps the first tortilla layer lift out more easily.
Step 2: Sauté the vegetables until tender
Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
Add the sliced onion and bell peppers and cook for 5 minutes, stirring occasionally, until they begin to soften.
Add the zucchini and cook for 6 to 8 minutes, stirring occasionally, until the vegetables are tender and any moisture from the zucchini has mostly cooked off. (If the pan looks watery, keep cooking another 1 to 2 minutes to reduce it; this helps the bake stay nicely layered rather than soupy.)
Step 3: Add garlic, spices, and black beans
Add the minced garlic and cook for 30 seconds, stirring constantly, just until fragrant.
Stir in the cumin, chili powder, smoked paprika, oregano, salt, and pepper and cook for 30 seconds to bloom the spices.
Add the drained and rinsed black beans and stir until evenly coated. Cook for 2 minutes to warm the beans through. Remove from the heat.
Taste and season with an extra pinch of salt if needed (this can vary depending on how salty your enchilada sauce is).
Step 4: Build the first layer (sauce, tortillas, filling, cheese)
Spread 1/2 cup of the enchilada sauce over the bottom of the prepared baking dish.
Lay down 4 corn tortillas in a single layer, overlapping slightly as needed to cover most of the surface. (Tortillas don’t have to fit perfectly; small gaps are fine.)
Spoon about 1/2 of the veggie-bean filling over the tortillas and spread into an even layer.
Drizzle 1/2 cup enchilada sauce over the filling, then sprinkle with 1/3 cup shredded cheese.
Step 5: Repeat the layers and finish the top
Add another layer of 4 tortillas.
Top with the remaining veggie-bean filling and spread evenly. Drizzle with another 1/2 cup enchilada sauce, then sprinkle with another 1/3 cup cheese.
Finish with the last 4 tortillas.
Pour the remaining enchilada sauce on top (you should have about 1/2 cup left). Use the back of a spoon to spread it so the tortillas are mostly coated.
Sprinkle the remaining 1/3 cup cheese over the top.
Step 6: Bake until bubbly
Cover the dish tightly with foil and bake for 20 minutes.
Remove the foil and continue baking for 15 minutes, or until the sauce is bubbling around the edges and the cheese is melted.
If you want a little more browning on top, you can bake an additional 3 to 5 minutes uncovered, watching closely.
Step 7: Rest, slice, and add fresh toppings
Let the enchilada bake rest for 10 minutes before slicing. This helps the layers set so you can serve clean squares.
Top with chopped cilantro and sliced avocado right before serving. For neat avocado slices, slice just before eating.
Pro Tips
- Prevent a watery bake: zucchini releases moisture. Cook it until the pan looks fairly dry before assembling.
- Even layers matter: spread the filling and sauce all the way to the edges so every bite has beans, veggies, and sauce.
- Choose your sauce wisely: enchilada sauces vary widely in salt and heat. Taste yours first and adjust salt (and toppings) accordingly.
- Clean slices: rest 10 minutes, then use a sharp knife and a sturdy spatula to lift out squares.
- Modest cheese, still satisfying: keeping cheese lighter lets the beans and sauce shine; if you increase cheese, add it mostly on top so it browns nicely.
Variations
- Green enchilada bake: swap in 2 cups (16 ounces) green enchilada sauce and use pepper jack for a little extra kick.
- Add extra veggies: add 1 cup sliced mushrooms or 2 cups fresh spinach (stir spinach in at the end just until wilted).
- More heat: add 1 finely chopped jalapeño with the onions, or stir 1 to 2 teaspoons chipotle in adobo into the filling.
Storage & Make-Ahead
Refrigerate: Cool completely, then cover and refrigerate for up to 4 days. Store avocado and cilantro separately and add fresh when serving.
Reheat: Reheat individual portions in the microwave for 1 to 2 minutes, or warm the whole dish (covered) in a 350°F oven for 20 to 25 minutes until hot.
Make-ahead: Assemble the casserole up to 24 hours in advance, cover tightly, and refrigerate. Bake at 375°F for 25 minutes covered (cold dish), then 15 minutes uncovered.
Freeze: For best texture, freeze before baking: assemble in a freezer-safe dish, wrap tightly (plastic wrap plus foil), and freeze up to 2 months. Thaw in the fridge for 24 hours, then bake as directed.
Nutrition (per serving)
Approximate (1/6 of recipe): 380 calories, 16 g protein, 12 g fat, 54 g carbohydrates, 14 g fiber, 780 mg sodium. Values vary by brand of enchilada sauce, tortillas, and cheese.
