Black Bean Enchilada Bake

  • Prep 5 mins
  • Preheat 5 mins
  • Total 35 mins
  • Easy
  • Serves 8

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.


  • Contains Milk/Dairy
  • Contains Wheat

Tip: Allergy Advice

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 (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


  • 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.