Baked Mole-Enchilada Casserole with Black Beans

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Layered corn tortillas baked in rich mole sauce with seasoned black beans and melted cheese for a hearty, comforting Mexican casserole. This mexican (vegetarian) ready in about 50 minutes pairs black beans, cooked, mole sauce, medium corn tortillas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 Mexican cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Heat 2 tbsp olive oil in a skillet over medium heat. Add 1/2 cup diced yellow onion and 2 minced garlic cloves, sauté for 4-5 minutes until soft and fragrant.
  2. Step 2: Add 1 1/2 cups cooked black beans, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper to the skillet. Stir and cook for 3 minutes until heated through, then remove from heat.
  3. Step 3: Spread 1/3 cup mole sauce evenly in the bottom of a 9x9-inch baking dish. Place 2 corn tortillas over the sauce, overlap if needed.
  4. Step 4: Spread one-third of the black bean mixture over the tortillas, drizzle with 1/3 cup mole sauce and sprinkle with 1/2 cup shredded Oaxaca cheese. Repeat layering two more times ending with cheese on top.
  5. Step 5: Cover casserole loosely with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until cheese is melted and bubbly.
  6. Step 6: Let casserole rest for 5 minutes. Sprinkle 2 tbsp chopped fresh cilantro over the top and serve with 1/2 cup sour cream on the side.

Frequently asked questions

How long does Baked Mole-Enchilada Casserole with Black Beans take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Mole-Enchilada Casserole with Black Beans?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep black beans, cooked from drying out.

Can I substitute ingredients in Baked Mole-Enchilada Casserole with Black Beans?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Mole-Enchilada Casserole with Black Beans for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Baked Mole-Enchilada Casserole with Black Beans vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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