Black Bean Enchilada Casserole

Bake a colorful and great-tasting casserole that begs for a fiesta!

Black Bean Enchilada Casserole

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  • Prep Time


  • Total Time


  • Servings



  • 1

    lb. lean ground beef

  • 1

    (1-oz.) pkg. Old El Paso® Taco Seasoning Mix

  • cup water

  • 1

    tablespoon oil

  • ½

    cup chopped onion

  • 2

    garlic cloves, minced

  • 1

    can (15 oz) Progresso® black beans, drained, rinsed

  • 1

    (10-oz.) can Old El Paso® Enchilada Sauce

  • 1

    (4.5-oz.) can Old El Paso® Chopped Green Chiles

  • cup sour cream

  • 7 or 8

    Old El Paso® Flour Tortillas for Soft Tacos & Fajitas (from 10.5-oz. pkg.)

  • 4

    oz. (1 cup) shredded sharp Cheddar cheese

  • 2 to 3

    oz. crumbled chèvre (goat) cheese

  • 1

    cup Old El Paso® Thick 'n Chunky Salsa

  • 3

    green onions, sliced


Heat oven to 400°F. Brown ground beef in large skillet over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain. Add taco seasoning mix and water; mix well. Cook 2 to 4 minutes or until mixture is thickened, stirring occasionally. Meanwhile, heat oil in medium saucepan over medium heat until hot. Add onion and garlic; cook and stir 3 to 4 minutes or until tender. Add beans, enchilada sauce and green chiles; mix well. Bring to a boil, stirring occasionally. Remove from heat. Stir in sour cream. Spoon ground beef mixture down center of each tortilla. Roll up; place seam side down in ungreased 12x8-inch (2-quart) baking dish. Spoon bean and enchilada sauce mixture over filled tortillas. Sprinkle with cheeses. Bake at 400°F. for 8 to 12 minutes or until cheeses are melted and casserole is thoroughly heated. Spoon salsa down center of casserole; sprinkle with green onions.


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