Vegetarian Enchilada Casserole with Black Beans and Corn

By AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

A comforting casserole of seasoned cornbread, black beans, corn, and melted cheese, baked to golden perfection. This Mexican recipe (vegetarian), ready in about 70 minutes, pairs whole wheat flour, oats, milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 8, 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.

Ingredients

• 1 cup whole wheat flour
• 1/2 cup oats
• 3/4 cup (dairy or plant-based) milk
• 1 tsp baking powder
• 1/2 tsp salt
• 2 cups canned, drained black beans
• 1 cup thawed frozen corn
• 2 cups tomato sauce
• 1 cup grated cheddar cheese
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp oregano

The 9x13 baking dish we’d bake this in → Best Bakeware for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F (190°C). In a bowl, whisk flour, oats, milk, baking powder, and salt until smooth. Spread mixture into a greased 9x13 inch baking dish and bake for 15-18 minutes until golden and firm.
2. Step 2: In a large bowl, combine black beans, corn, tomato sauce, cumin, and oregano. Mix well.
3. Step 3: Spread the bean mixture evenly over the baked cornbread. Top with grated cheese and drizzle with olive oil.
4. Step 4: Bake for 20-25 minutes until cheese is golden and bubbly. Let cool slightly before slicing into squares.