Deep Dish Black Bean Enchilada Casserole Recipe

by Kate Ramos of Hola Jalapeño

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This Black Bean Enchilada Casserole post was created in partnership with Pyrex. All thoughts and opinions are my own. Thank you for supporting the brands that make this blog possible.


Cinco de Mayo is right around the corner. Are you throwing a fiesta? What if I told you that you could feed a crowd and all you’d need is an 8 x 8-inch baking dish?


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Let me explain, Pyrex (of glass baking dish fame) has come out with a new line of baking dishes that are the deepest on the market. This new bakeware holds up to 50% more than your current baking dish, which I generously used to make the deepest, deep dish stacked enchiladas ever!


Fitting a whopping eight layers in an 8 x 8-inch baking dish means you can generously feed nine people and probably twelve if you cut the pieces smaller (don’t worry they’d still be big enough to feed the hungriest of appetites).


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Layers Upon Layers in this Vegetarian Enchilada Casserole


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The extra deep dish means I could pack that much more flavor into this black bean enchilada casserole. Not only do we have the black beans but also a mixture of roasted vegetables including, chayote, red onion, and sweet bell peppers.


There is also a layer of soft goat cheese that makes these enchiladas oh so creamy and corn tortillas of course, which I crisped in a little hot oil before layering—the flavor of uncooked tortillas just won’t do.


I’ve also layered in chopped cilantro and an extra sprinkle of minced garlic (there can never be too much) and of course, a generous layer of shredded sharp cheddar cheese.

Super Easy Homemade Chipotle Enchilada Sauce


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Sure you can use your favorite store-bought enchilada sauce here. I almost did, thinking I’d try to make these roasted veggie enchiladas as straight-forward as possible. I actually reached for the jar at the grocery store, and then put it back because I wanted to make an enchilada sauce recipe that is practically the same amount of effort as popping open that jar. We all need a back-pocket enchilada sauce recipe, right?!


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his sauce is so good, and so simple. It requires a few fresh ingredients, some spices, and chipotle peppers en adobo. Get the best tomatoes you can find and if your tomatoes are no good right now, use canned. Puree it all together in a blender and you’re done! I’d make a double batch while you’re at it. Use the extra to make this recipe super saucy or serve extra sauce on the side. You could also use the sauce in these Picadillo Enchiladas or these Squash and Black Bean Enchiladas.


Learn more about Pyrex Deep at!


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This Black Bean Enchilada Casserole has eight layers of tortillas, black beans, roasted vegetables, and cheese making it the deepest, most delicious ever! 


  • Author: Kate Ramos
  • Prep Time: 45 mins
  • Cook Time: 90 mins
  • Total Time: 2 hours 15 minutes
  • Yield: 9 servings 1x
  • Category: Main Course
  • Method: Bake
  • Cuisine: Mexican




Baking Pan: Pyrex® 8″ x 8″ x 2.7″ Deep Baking Dish


For the Sauce: 

1 pound ripe tomatoes, chopped

1 medium onion, chopped

2–3 chipotles en adobo

2 cloves garlic

2 teaspoons kosher salt

1 teaspoon dried oregano

1 teaspoon ground cumin


For the Enchiladas: 

2 chayote squash, peeled and chopped

2 red bell peppers, cored, seeded, and chopped

1 red onion, half chopped, half thinly sliced

5 tablespoons vegetable oil, divided

12 (6-inch) corn tortillas

2 cans black beans, drained and rinsed

11 ounces soft chèvre goat cheese

10 ounces aged white cheddar cheese, grated

1/2 cup chopped cilantro

6 cloves garlic, minced


For Serving: 

Crumbled Queso Enchilado

chopped cilantro




To Make The Sauce: 


Combine all ingredients in a blender, and blend until smooth. Taste and add another chipotle if you’d like it spicier. Sauce can be made up to 3 days in advance, covered and refrigerated until ready to use. 


To Make the Enchiladas:


Heat oven to 425°F. 


Toss chayote, bell peppers, and chopped red onion with 2 tablespoons of the oil on a baking sheet. Spread into a single layer, and season with salt and pepper. Roast until tender and brown, about 20 minutes. Reduce oven heat to 350°F. 


Heat remaining vegetable oil in a medium frying pan over medium-high heat. Lightly fry each tortilla one at a time, about 30 seconds per side. Place on a paper towel-lined baking sheet. 


In a Pyrex 8″ x 8″ x 2.7″ Deep Baking Dish, cover bottom with 1/2 cup sauce, then place 3 tortillas, spacing them so they cover as much of the dish as possible.


Top with a quarter of the roasted vegetables, a quarter of the black beans, a quarter of the cheese, a quarter of the cilantro, a quarter of the goat cheese, and a quarter of the chopped garlic. Sprinkle with salt. When you are layering, spread the ingredients so they cover as much of the dish as possible. 


Keep layering until all the ingredients are used, press down on the layers as you build so they will fit in the dish. 


Place baking dish on a baking sheet to catch any drips and transfer to the oven. 


Bake, uncovered, until browned and bubbly, about 50-60 minutes. Let cool about 10 minutes, cut into 9 pieces, and serve topped with crumbled Queso Enchilado, cilantro, and red onion slices. 



Make Ahead: 


  • Make sauce up to 3 days in advance. 
  • Roast vegetables and shred cheddar cheese up to 1 day in advance.


Keywords: Black Bean Enchilada Casserole