Easier to assemble than regular enchiladas, this Black Bean Enchilada bake comes together in no time. A delicious and family-friendly vegetarian dish that makes meal prep for the week a breeze.
TIP: Feel free to add ground beef or ground turkey to this dish to make it more hearty.
This dish contains the following allergens: Milk/Dairy, Wheat
Cooking mode
Step-by-step instruction without your screen going to sleep
2 tablespoons
olive oil
1
yellow onion, diced
1
red bell pepper, deseeded, diced
1 can
black beans, drained, rinsed
Kosher salt, as desired
Ground black pepper, as desired
Juice of ½ lime
1 bunch
fresh cilantro, chopped fine
454g
premade enchilada sauce
18
taco size corn tortillas
220g
shredded Mexican cheese blend
Avocado, sliced, for serving
Sour cream, for serving
Lime wedges, for serving
2 tablespoons
olive oil
1
yellow onion, diced
1
red bell pepper, deseeded, diced
1 (15 ounce) can
black beans, drained, rinsed
Kosher salt, as desired
Ground black pepper, as desired
Juice of ½ lime
1 bunch
fresh cilantro, chopped fine
2 cups (16 ounces)
premade enchilada sauce
18
taco size corn tortillas
2 cups
shredded Mexican cheese blend
Avocado, sliced, for serving
Sour cream, for serving
Lime wedges, for serving
Utensils
Cutting Board
Knife
Small Bowl
Step 1
Remove the lid from the pot. Turn dial to SEAR/SAUTÉ, set temperature to HI, and press START/STOP to begin preheating. Allow the unit to preheat for 5 minutes.
Step 2
When preheating is complete, add the oil, onion and bell pepper to the pot. Cook uncovered for 5 minutes, stirring occasionally until tender.One veggies are cooked, turn the unit off.
Step 3
Transfer the cooked onion and bell pepper to a medium mixing bowl. Add the drained black beans. Season with salt, pepper, lime juice and chopped cilantro.
Step 4
To assemble the enchilada bake, pour ½ cup enchilada sauce in the bottom of the pot. Layer 6 tortillas over the sauce, and add half of the bean mixture. Sprinkle with 1/3 of the cheese. Repeat the layers of sauce, tortilla and bean mixture once more. End with a layer of tortillas, sauce, then cheese for the top.
Step 5
Turn dial to BAKE, set temperature to 350°F, set time to 15 minutes, and press START/STOP to continue cooking. The enchilada bake should be bubbly at the edges and the cheese melted when done, so keep an eye on it during the last 5 minutes and adjust cook time if necessary.
Step 6
When cooking is complete, allow the enchilada bake to sit for 5-10 minutes before serving.Serve the enchilada stacks with sliced avocado, sour cream, and lime wedges.
Remove the lid from the pot. Turn dial to SEAR/SAUTÉ, set temperature to HI, and press START/STOP to begin preheating. Allow the unit to preheat for 5 minutes.
2 tablespoons
olive oil
1
yellow onion, diced
1
red bell pepper, deseeded, diced
1 can
black beans, drained, rinsed
Kosher salt, as desired
Ground black pepper, as desired
Juice of ½ lime
1 bunch
fresh cilantro, chopped fine
454g
premade enchilada sauce
18
taco size corn tortillas
220g
shredded Mexican cheese blend
Avocado, sliced, for serving
Sour cream, for serving
Lime wedges, for serving
2 tablespoons
olive oil
1
yellow onion, diced
1
red bell pepper, deseeded, diced
1 (15 ounce) can
black beans, drained, rinsed
Kosher salt, as desired
Ground black pepper, as desired
Juice of ½ lime
1 bunch
fresh cilantro, chopped fine
2 cups (16 ounces)
premade enchilada sauce
18
taco size corn tortillas
2 cups
shredded Mexican cheese blend
Avocado, sliced, for serving
Sour cream, for serving
Lime wedges, for serving
Step 2 of 6
When preheating is complete, add the oil, onion and bell pepper to the pot. Cook uncovered for 5 minutes, stirring occasionally until tender.One veggies are cooked, turn the unit off.
2 tablespoons
olive oil
1
yellow onion, diced
1
red bell pepper, deseeded, diced
1 can
black beans, drained, rinsed
Kosher salt, as desired
Ground black pepper, as desired
Juice of ½ lime
1 bunch
fresh cilantro, chopped fine
454g
premade enchilada sauce
18
taco size corn tortillas
220g
shredded Mexican cheese blend
Avocado, sliced, for serving
Sour cream, for serving
Lime wedges, for serving
2 tablespoons
olive oil
1
yellow onion, diced
1
red bell pepper, deseeded, diced
1 (15 ounce) can
black beans, drained, rinsed
Kosher salt, as desired
Ground black pepper, as desired
Juice of ½ lime
1 bunch
fresh cilantro, chopped fine
2 cups (16 ounces)
premade enchilada sauce
18
taco size corn tortillas
2 cups
shredded Mexican cheese blend
Avocado, sliced, for serving
Sour cream, for serving
Lime wedges, for serving
Step 3 of 6
Transfer the cooked onion and bell pepper to a medium mixing bowl. Add the drained black beans. Season with salt, pepper, lime juice and chopped cilantro.
2 tablespoons
olive oil
1
yellow onion, diced
1
red bell pepper, deseeded, diced
1 can
black beans, drained, rinsed
Kosher salt, as desired
Ground black pepper, as desired
Juice of ½ lime
1 bunch
fresh cilantro, chopped fine
454g
premade enchilada sauce
18
taco size corn tortillas
220g
shredded Mexican cheese blend
Avocado, sliced, for serving
Sour cream, for serving
Lime wedges, for serving
2 tablespoons
olive oil
1
yellow onion, diced
1
red bell pepper, deseeded, diced
1 (15 ounce) can
black beans, drained, rinsed
Kosher salt, as desired
Ground black pepper, as desired
Juice of ½ lime
1 bunch
fresh cilantro, chopped fine
2 cups (16 ounces)
premade enchilada sauce
18
taco size corn tortillas
2 cups
shredded Mexican cheese blend
Avocado, sliced, for serving
Sour cream, for serving
Lime wedges, for serving
Step 4 of 6
To assemble the enchilada bake, pour ½ cup enchilada sauce in the bottom of the pot. Layer 6 tortillas over the sauce, and add half of the bean mixture. Sprinkle with 1/3 of the cheese. Repeat the layers of sauce, tortilla and bean mixture once more. End with a layer of tortillas, sauce, then cheese for the top.
2 tablespoons
olive oil
1
yellow onion, diced
1
red bell pepper, deseeded, diced
1 can
black beans, drained, rinsed
Kosher salt, as desired
Ground black pepper, as desired
Juice of ½ lime
1 bunch
fresh cilantro, chopped fine
454g
premade enchilada sauce
18
taco size corn tortillas
220g
shredded Mexican cheese blend
Avocado, sliced, for serving
Sour cream, for serving
Lime wedges, for serving
2 tablespoons
olive oil
1
yellow onion, diced
1
red bell pepper, deseeded, diced
1 (15 ounce) can
black beans, drained, rinsed
Kosher salt, as desired
Ground black pepper, as desired
Juice of ½ lime
1 bunch
fresh cilantro, chopped fine
2 cups (16 ounces)
premade enchilada sauce
18
taco size corn tortillas
2 cups
shredded Mexican cheese blend
Avocado, sliced, for serving
Sour cream, for serving
Lime wedges, for serving
Step 5 of 6
Turn dial to BAKE, set temperature to 350°F, set time to 15 minutes, and press START/STOP to continue cooking. The enchilada bake should be bubbly at the edges and the cheese melted when done, so keep an eye on it during the last 5 minutes and adjust cook time if necessary.
2 tablespoons
olive oil
1
yellow onion, diced
1
red bell pepper, deseeded, diced
1 can
black beans, drained, rinsed
Kosher salt, as desired
Ground black pepper, as desired
Juice of ½ lime
1 bunch
fresh cilantro, chopped fine
454g
premade enchilada sauce
18
taco size corn tortillas
220g
shredded Mexican cheese blend
Avocado, sliced, for serving
Sour cream, for serving
Lime wedges, for serving
2 tablespoons
olive oil
1
yellow onion, diced
1
red bell pepper, deseeded, diced
1 (15 ounce) can
black beans, drained, rinsed
Kosher salt, as desired
Ground black pepper, as desired
Juice of ½ lime
1 bunch
fresh cilantro, chopped fine
2 cups (16 ounces)
premade enchilada sauce
18
taco size corn tortillas
2 cups
shredded Mexican cheese blend
Avocado, sliced, for serving
Sour cream, for serving
Lime wedges, for serving
Step 6 of 6
When cooking is complete, allow the enchilada bake to sit for 5-10 minutes before serving.Serve the enchilada stacks with sliced avocado, sour cream, and lime wedges.
