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Easy Black Bean & Potato Enchilada Casserole

Serves 8 

Macros: 12P 45C 6F



  • 1.5 pounds potatoes of choice cut into bite-size pieces
  • 1 can 15 ounces black beans, drained + rinsed
  • 12 ounces salsa of choice I used fire-roasted
  • 4 to rtillas I used brown rice
  • 1 cup shredded cheddar cheese


  • 1 can 15 ounces tomato sauce
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • salt and pepper to taste
  • 1/4 cup water more if sauce is too thick


  1. Preheat oven to 450 degrees F.
  2. Lightly grease a 13 x 9-inch casserole dish with cooking spray or oil. Place potatoes in the casserole dish and roast for 10 minutes. Stir, add onions to the dish and return to the oven for another 10 minutes.
  3. Meanwhile, make sauce in one bowl and mix together beans + salsa in a separate larger bowl.
  4. Lower oven heat to 350 degrees F.
  5. When potatoes + onions are finished cooking, pour them into the larger bowl with the beans and salsa.
  6. Place 2 tortillas on bottom of casserole dish and then pour in potato/bean/salsa mixture. Top with 2 remaining tortillas and then pour sauce all over. Finally, spread cheese on top of sauce.
  7. Return casserole dish to oven for 20 minutes until cheese is fully melted and lightly browned.

Recipe Notes

Enjoy solo or add some eggs and avocado for a tasty breakfast!