Beef and Black Bean Enchilada Casserole

Beef and Black Bean Enchilada Casserole

There many be a few steps to making this Beef and Black Bean Enchilada Casserole, but once you put it in the oven, you can clean up a little and only have minimal clean-up after the meal.  I always try to clean up as I go so, after dinner, I can relax for the rest of the night.

I have a plant on my deck called culantro.  It taste just like cilantro, but I haven’t been able to grow cilantro.  Within a couple weeks, it just dies.  But I’ve had my culantro plant for about 4 years now and it’s still looking pretty good.  I will list cilantro in my ingredients, but you’ll see the picture below of my culantro leaves that I chopped.  They are much larger and thicker than the delicate cilantro leaves, but have that same great flavor.

It’s so hard to know what herbs I may need for cooking and I hate running out to the store for just a few items.  So I keep a few potted herbs on my deck…. rosemary, dill, chives, basil, mint, and even green onions and ginger.  Did you know you can grow green onions and ginger from cut sections you bought at the store?  I’ll have to write another post about that one day.

Although there may be a few steps involved in making this beef and black bean enchilada casserole, it is not anything difficult.  All that’s required is a little patience and some great music in the back ground.  Might as well enjoy your time in the kitchen.


Beef and Black Bean Enchilada Casserole | Recipe

(Serves 5-6)

1 lb. ground beef
1 tsp. cumin
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. salt
1 – 20 oz. can of enchilada sauce
2 T. flour
1/2 c. water
1 green bell pepper
1 yellow onion
1/2 c. chopped cilantro (divided)
3-4 chopped green onions (divided)
10 corn tortillas
spray olive oil
1-2 jalapeno peppers (depends how hot you like it)
1 can black beans
16 oz. shredded cheddar cheese (or a mix of cheeses, if you like)

In a frying pan, brown ground beef and add the cumin, chili powder, garlic powder, and salt.  Set aside.

Brown Beef

While meat is browning, pour enchilada sauce into a sauce pan and heat on a medium heat.

Enchilada Sauce

Mix flour with water mashing out any lumps and add to enchilada sauce.

Chop the green bell pepper and yellow onion and add to enchilada sauce.

Enchilada Sauce2

Bring the enchilada sauce to a boil to allow the flour to thicken your sauce a little.  Turn heat down to low and add 1/2 of the cilantro and 1 chopped jalapeno pepper.

(The picture below shows leaves from my culantro plant that I use instead of cilantro.  I remove the spiny edge before chopping.)


Heat a non-stick frying pan to a medium high heat.  Use the spray olive oil on both sides of the corn tortillas and lightly brown.  This will keep your corn tortillas from getting too soggy in the casserole.  As you brown them, stack them between paper towels until you’re ready to assemble.

Brown Corn TortillaStack Corn Tortilla


Pour the can of black beans into a colander and rinse.

Rinse Black Beans

Into the bottom of a casserole dish, put several tablespoons of your enchilada sauce and spread it around to coat the bottom of the dish.

Coat bottom of casserole with enchilada sauce

OK.  Now you’re ready to start assembling the enchiladas.  Taking a browned tortilla in your hand, bend it slightly so your ingredients won’t fall out.

filling corn tortillas

Add a couple tablespoons of seasoned browned meat, some black beans, and some shredded cheese.  Lay neatly in the bottom of your casserole dish.  Continue until you’ve filled all your corn tortillas and placed them in the casserole.  I filled mine a little too full and didn’t want to attempt to roll them.  They held together well though.

Lay enchiladas in casserole dishLay enchiladas in casserole dish1

Pour the rest of the enchilada sauce over all the enchiladas.  If desired, add more jalapenos on top.

Pour the rest of the enchilada sauce

Bake at 375° for 30-40 minutes.  Top with the rest of the shredded cheese and bake an additional 10 minutes or until the cheese is completely melted.

Top with cheese

Remove from oven and sprinkle with the remaining chopped green onion and cilantro.  I hope you enjoy this beef and black bean enchilada casserole.

Beef and Black Bean Enchilada Casserole

Let me know what some of your favorite casseroles are by commenting below.


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About Sylvia Smith

The Culinary Cucumber hopes to share some easy, quick, and inexpensive recipes. Please share your thoughts and suggestions. You can also join me on GooglePlus! Sylvia On Google+


  1. Oh, wow, does this look incredible!! Pure comfort food…and perfect for this awful cold front that’s hit.
    PS…glad I’m not the only one who kills their cilantro 🙂
    Liz recently posted…Lemon Bar CheesecakeMy Profile

    • Thanks for stopping by, Liz. Yes, I’ve never had any luck growing cilantro. Glad I’m not alone. Ha Ha If you also like to have a few herbs growing, you should try culantro. I think I picked mine up at the Home Depot garden center. I’ve had it many years. I’m amazed at how hardy it is. I may live in FL, but I’m north of Tampa and we do get freezing temps. I don’t always remember to cover my plants and it has continued to grow.

  2. I can’t keep herbs alive for a few weeks either, but I keep on trying 🙂 This is just pure comfort food!

    • Thanks, Gintare. I do love having herbs handy. It’s so nice to go out on my deck and clip what I need. My next challenge is to try parsley again. Just have to figure out what organic spray to use to keep the caterpillars from eating it before me. Ha

  3. Wow Sylvia,

    That look absolutely delicious and another one I’m adding to my list to try. I’m so glad I just ate or I’d be heading to the grocery store for all the ingredients because it will remain on my mind for the rest of the day. LOL!!!

    I’ve never tried growing herbs and am wondering how well I would do. Do they need a lot of light? I might give that a try because you’re right, having fresh herbs is so much better.

    Thank you for sharing this great recipe. Yummy!!!

    Have a great day and hope you’re staying warm.

    Adrienne recently posted…How Bloggers Help Bloggers Increase Their IncomesMy Profile

    • Thanks, Adrienne.
      Growing most herbs are easy. I have mine in pots on my deck and there’s a roof overhead, so they rarely get direct sun and if they do, it’s not the entire day. I’m not really much of a gardener because I hate bugs, but I also hate wasting the herbs I buy at the market. It always seems that I pull off a few leaves or sprigs and the rest get tossed in the trash at the end of the week. The most hardy herbs that I’ve found are rosemary, chives or green onions, mint, sage, and my culantro. My parsley does really good, too, but the caterpillars get to it before I do. Half the time I forget to fertilize, I never use pesticides, and I haven’t re-potted in a couple years. So, you see, you don’t have to be a gardener. LOL Just keep them watered and they’ll last much longer than what you buy at the store.

      As for staying warm, I’m in Florida and we have crazy winters. We had the heat on for the last week and today I’m almost tempted to put the air-conditioning on, but tomorrow our high will only be in the 50’s. Can’t complain here. I hope you’re staying warm.

  4. I never thought of using Culantro as a garnish. You always learn something new! It is hard to find but I have seen it sometimes in Spanish food stores. Next time I see it, I will definitely grab it.
    Healing Tomato recently posted…Creamy Vegetable SoupMy Profile

    • The first time I saw culantro in the herb section in the garden center I was curious about it’s flavor and how to use it with the spiny leaves. But it has turned out to be almost as good as cilantro. I get the same taste, but not the delicate leaves that cilantro has. The best part is that I’ve had it several years and haven’t killed it yet. LOL I haven’t learned the secret to grow cilantro.

  5. This dish looks amazing. I’ve never seen culantro before, but I think I would like it better. Cilantro tends to go bad rather quickly.
    Kristi Rimkus recently posted…Recipe: Fruity Muffins with Apricots and RaisinsMy Profile

    • Hi Kristi, Thanks for stopping by. Don’t you just hate throwing away herbs when you can’t use them fast enough. I’ve only every cut what I needed off my culantro plant so I don’t know how it would keep in the refrig., but I imagine it would keep better than cilantro since it has a thicker leaf.

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