Easy Enchilada Casserole

This casserole dish tastes SO good and it's impossibly easy to make.  The very best part is that you can customize it to your family's tastes.  Since we aren't big meat eaters in my house, I use beans instead of ground beef.  We also aren't fans of a lot of spice so I keep it mild and add in lots of veggies.

Consider this a base recipe and then make it your own!

Easy Enchilada Casserole

1 15 oz can black beans (not drained)
1 15 oz can pinto beans (not drained)
1 15 oz can red enchilada sauce

1/2 red bell pepper
1/2 yellow or orange bell pepper
1 medium onion
4-6 cloves garlic
1 tablespoon chili powder
1 teaspoon cumin
salt & pepper to taste

approx 15 corn tortillas cut up into small squares
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese


Step 1:  Saute your veggies in a little olive oil or coconut oil.  When they are translucent, add in your spices.

Step 2:  In a large bowl, combine cut up corn tortillas, beans, enchilada sauce and cooked veggie mixture.

Step 3:  Spray glass 9 X 13 pan and add in half of your enchilada mixture.  Sprinkle a layer of both cheeses (approx half the cheese) over the top and then add in the remaining enchilada mixture.  Now put remaining cheese over the top.

Step 4:  Cover with foil and bake at 325 for 45 minutes.


To serve you can top with sour cream, green onions, olives, shredded lettuce, fresh tomatoes- seriously, the sky is the limit here!  You can also make this dish vegan by simply leaving out the cheese or perhaps adding vegan cheese but to be honest, I'm not a big fan of the vegan "cheese."  Other options to add in to your casserole can include ground beef, shredded pork, jalapeno, green bell peppers, olives, corn, canned diced tomatoes, sour cream, different types of cheese....so many options you guys!

Enjoy!