Black Bean Casserole

TOP   l   PANTS   l   HAT

I am slowly getting in the Fall & Halloween time! SLOWLY…because let’s face it, it’s still 80 degrees here by lunch time! My heart says FALL, sweaters, pumpkins!!!…. but my body says shorts, beach & bikinis! I can’t win! But what’s more fall that rust, corduroy, cropped pants!!???! I’ll be honest, I am sweating a little in this photo…but don’t even care, you sweat for the outfit am I right?!


We’ve been in school for a month now & I finally feel like our schedule is on point, bed times and bath, making lunches the night before…PSA if your kids aren’t in school yet let me just warn ya….packing lunches, IS THE WORST! With all of that going on, plus my nights at the salon & Jay’s early mornings at work by dinner time I am exhausted! That’s when the second cup of coffee comes out for that extra energy to make it through the night shift!

I love meals I can throw in the crock pot or throw it together during nap time and can throw in the oven later without even thinking about it! I found this recipe years ago on Pinterest of coarse, and have been making it ever since! Jay & I LOVE it, Emma has come around, Finn will eat anything, & if you know Crew, you know he doesn’t eat so….I’d say 4 out of 5 that’s winning at dinner time!

It’s a super easy recipe, no big cooking involved, throw it all in a bowl and into your tray and your done!

Hope you enjoy!


What you’ll need…

Spices- cumin, coriander, garlic powder

  • 1 can of black beans

  • 1 can of diced green chiles

  • 1 can enchilada sauce

  • Cilantro

  • Flour tortillas

  • 2 cups of Cheese

  • 2 cups of shredded chicken

  • 9X13 baking dish

I usually buy a premade half chicken, so much easier! Shred 2 cups up, throw it in a pan and sprinkle the spices (just eye it) and cook for a few minutes until you can smell all those yummmmyyy aromas!

While that’s going down rinse & drain the black beans— throw those, the chiles, & 2 tablespoons of cilantro in a big bowl together. Once chicken is done add that in too!


This is where we start the stacking! Spray some cooking oil along the bottom of the dish so the tortillas don’t stick! I use THIS one from Trader Joe’s. Then, start layering the tortilla’s, I typically do 4 on the bottom, if your dish is bigger add more and just brick lay them! There’s no wrong amount with this recipe…if you have a small dish use less tortilla’s, if you dish is bigger use more!

Then go ahead and add half of the bean mix on top of the tortilla’s! Add some cheese and then a layer of enchilada sauce. I usually do a zig-zag pattern so it doesn’t get too soggy! Then add tortillas on top of that and start a new layer!

On the second layer, don’t add the cheese just yet. Instead, put the enchilada sauce on top of the bean mixture & put foil on top of the dish….put in the oven for 30 minutes!!

Once that timer is up remove foil, ADD the cheese and cook another 15 minutes so it gets nice & gooooeeeyyy!

Once that timer is up remove foil, ADD the cheese and cook another 15 minutes so it gets nice & gooooeeeyyy!

And that’s it! Crack open a cold Diet Coke & my favorite chips & salsa from Trader Joe’s!