Ingredients
Scale
Enchilada Sauce
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 garlic clove, minced
- 1/2 teaspoon kosher salt
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon honey
- 1 (14.5-ounce) can diced tomatoes
- 1 cup water
Filling
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon kosher salt
- 1/2 cup sour cream
- 1 large egg
- 1 cup corn kernels
- 1 (15-ounce) can black beans, drained and rinsed
- 1 red bell pepper, diced
- 2 tablespoons fresh cilantro, chopped
- 2 1/2 cups shredded Mexican blend cheese, divided
- 6 corn tortillas
Instructions
- Preheat the oven to 350°F.
- To make the enchilada sauce, heat the olive oil in a small saucepan over medium heat. Add the onion and cook for 4 minutes until softened. Stir in the garlic, salt, cumin, and chili powder and cook for 1 minute more.
- Add the honey, diced tomatoes, and water. Stir well, bring to a boil, then cover and simmer for 10 minutes.
- Remove from the heat and allow the mixture to cool for 10 minutes. Transfer to a blender and puree until smooth. Set aside.
- In a large bowl, whisk together the onion powder, garlic powder, cumin, salt, sour cream, and egg.
- Stir in the corn, black beans, bell pepper, cilantro, and 2 cups of the shredded cheese until combined.
- Spread 3/4 cup of the enchilada sauce over the bottom of a 7×11-inch baking dish. Arrange 2 tortillas over the sauce.
- Spread half of the filling mixture over the tortillas. Top with 1/2 cup of enchilada sauce and another layer of 2 tortillas.
- Spread the remaining filling over the tortillas. Top with the remaining 2 tortillas, the remaining enchilada sauce, and the remaining cheese.
- Bake uncovered for 40 minutes, or until hot and bubbly.
- Let cool for 5 minutes before slicing and serving.
Notes
- Make Ahead: Assemble the casserole up to 24 hours in advance and refrigerate until ready to bake.
- Freezer Friendly: After assembling, cover tightly and freeze. Bake from frozen at 350°F for about 45–60 minutes, or until heated through.
- Add More Vegetables: Diced zucchini, spinach, or sautéed mushrooms make excellent additions to the filling.
- Spice It Up: Add diced jalapeños, chipotle powder, or hot sauce for extra heat.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Serving Suggestions: Serve with avocado, guacamole, sour cream, pico de gallo, or a simple green salad.
