Gluten Free Red Chile Black Bean Enchilada Casserole
This layered casserole is pure weeknight comfort — smoky, deeply saucy, and satisfying enough to feed a crowd of six without anyone feeling like they're missing out. The red chile sauce is the real star here, built from dried guajillo and ancho chiles simmered with fire-roasted tomatoes, garlic, and warm spices before being blended silky smooth. It's the kind of from-scratch sauce that makes the whole kitchen smell incredible and tastes far more complex than the effort involved. Corn tortillas stand in naturally for flour ones, meaning the structure of the dish is inherently wheat-free without any awkward substitutions or specialty products. The black bean and roasted pepper filling gets layered between those tortillas with generous pours of that chile sauce and plenty of melted Monterey Jack, so every forkful hits with gooey, spiced, hearty flavor. Letting it rest before slicing is the move — the layers firm up beautifully and each portion holds together like a proper casserole should. Finish with a dollop of sour cream and a handful of fresh cilantro, and this one is genuinely hard to beat.
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Learn more →Ingredients
6 servings
For the red chile sauce
- 3 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 2 cups chicken broth
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 3 cloves garlic, smashed
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp salt
For the filling
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 tsp ground cumin
- ½ tsp chili powder
- ½ tsp salt
For the casserole
- 12 corn tortillas (6-inch)
- 2 cups shredded monterey jack cheese
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- ¼ cup sour cream (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Place the guajillo and ancho chiles in a large saucepan with the chicken broth and fire-roasted tomatoes. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 10 minutes, until the chiles are fully softened and pliable.
- 2
Transfer the chile mixture to a blender along with the smashed garlic, cumin, oregano, and salt. Blend on high until completely smooth, about 1 minute. Taste and adjust salt as needed. Set the sauce aside — you should have about 3 cups.
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