Simple Black Bean Enchilada Casserole


  • ​2-12 oz jars Amalia’s Cocina Enchilada sauce
  • 12 corn tortillas
  • 2 cups Mexican blend cheese
  • 1 cup green bell pepper, finely diced
  • 1 cup red bell pepper, finely diced
  • 1 cup sliced black olives
  • 1 small can roasted, green chilies, diced
  • 1 – 15 oz can black beans
  • ½ cup onion, finely diced (optional)


Pour Enchilada sauce into skillet. Set on medium heat. Place one cup of warm sauce on the bottom of a 13”x9” baking dish and spread evenly. Taking one tortilla at a time, dip 6 tortillas in sauce and place on the bottom of dish, over lapping each slightly. Taking half of remaining ingredients, evenly sprinkle cheese, peppers, olives, roasted green chilies, black beans and onions (if using) over the tortillas. Repeat to make one more layer. Bake at 350 degrees for about 30 minutes or until bubbly around edges.

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