Black Bean Enchiladas Recipe: A No-Roll Layered Casserole

Rolling a dozen enchiladas one at a time is the slow part of enchilada night. This black bean enchiladas recipe skips that step by stacking oiled corn tortillas with sauce, a seasoned tofu-and-black-bean filling, and melted Monterey Jack in a baking dish, building a casserole instead of a plate of individually rolled enchiladas. The method comes from America's Test Kitchen's tested layered enchilada recipe, which pairs shredded extra-firm tofu with one can of black beans. Further down, this guide also covers a beans-only variation for cooks who'd rather skip the tofu, but that swap hasn't gone through ATK's testing the way the main recipe has, so it gets its own clearly marked section instead of blending into the steps below. As tested, this is a beginner-friendly weeknight bake in a 9-by-13-inch dish that takes about 30 minutes total and serves 4 to 6. Why layered black bean enchiladas work without rollingStacking flat tortillas in two layers, separated by sauce, filling, and cheese,