Looking for a meatless meal? This Black Bean Corn Enchilada Casserole recipe uses mostly pantry items to create a delightful dish.
We’re out of tortillas. Lettuce was sold out during our last grocery run. I failed to buy fresh tomatoes — not that there were many in stock. And we’re running low on cheese.
Grocery shopping has changed recently, hasn’t it?
Until a few months ago, I would have devoted hours on a Sunday to shopping, going to two and three stores to get everything I thought we needed. If I forgot an item, I’d go back another day. Inevitably, I bought more than we used though.
These days, I build meals around what we have. For instance, two cans of enchilada sauce have been sitting in the cabinet for a while. Why not use them? And hey! I might not have tortillas, but I have the cornmeal I stocked up on … so why not improvise?
I also grocery shop a lot less. Basics — eggs, milk and bread, for instance — are bought weekly. But our big shop only happens about every three to four weeks. That means I am working with what’s available more often than not.
Pantry meals like this one are perfect. A can of black beans, an onion, some garlic, cornmeal and some frozen (okay, not exactly the pantry) corn plus a can of enchilada sauce and some cheddar. Simple ingredients that when cooked together bubble into something delightful.
This dish has several parts — a cornmeal base, a vegetable layer, enchilada sauce and cheese. Read the recipe thoroughly so you know what’s coming. Also, it’s okay to prepare the components in a different order (for instance, mix the enchilada sauce, add the corn and black beans to the mixing bowl before adding the onions, etc).
The sauce will seem very thin when layering this enchilada casserole. That’s what you want. It will thicken as it bakes.
Finish it off with cheese. If you like your enchiladas extra cheesy, feel free to double the cheese. However, this amount is perfect for me.
Doesn’t it look good all piping hot from the oven?!? Let it sit for about 10 minutes before you cut it into pieces. Trust me, it will make dishing it out easier.
Can I interest you in a slice?
And yes, this enchilada casserole recipe — perfect for a meatless dinner — is absolutely delightful. I like to serve it with slices of avocado. But that’s totally optional.
Now, who’s ready to try it?
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 1 1/2 cup yellow cornmeal
- 2 cups water
- salt and pepper, to taste
- 1 15-oz can black beans, drained and rinsed
- 1 cup frozen corn
- 1 can enchiladas sauce
- 1 cup water
- 2/3 cup shredded cheddar cheese
- Preheat oven to 350 degrees Fahrenheit.
- Heat the olive oil in a large skillet set over medium heat. Add the onions and cook, stirring occasionally, for 8-10 minutes, until beginning to brown. Add the garlic and cook, stirring, for an additional minute. Remove to a mixing bowl.
- Stir together the cornmeal and 2 cups of water. Pour into the skillet. Cook, stirring, for 2-3 minutes, until thickened. Pour into an 9x13-inch glass baking dish and spread into an even layer.
- In a small mixing bowl, stir together the enchilada sauce and 1 cup of water. Spread half over the cornmeal layer.
- Add the black beans and corn to the onion mixture and stir well. Pour over the enchilada sauce, and spread into an even layer. Top with the remaining enchilada sauce. Sprinkle with cheddar cheese.
- Slide the baking dish into the oven and bake for 45-50 minutes, until the center is set and the casserole is bubbly at the edges.
- Remove from the oven and let sit for 10 minutes. Slice into 8 pieces. Serve.