✨ Beyond the Bowl: Black Bean Enchilada Casserole

This is weeknight dinner at its absolute best — comforting, impressive, and on the table in under 30 minutes. Our Black Bean and Vegetable Soup is already packed with the bold Southwestern spices of a great enchilada sauce — all you need to do is layer it up and bake.

What you'll need:
— 1 container OSK Black Bean & Vegetable Soup
— 6 to 8 corn tortillas
— 1½ cups shredded Mexican blend or cheddar cheese
— ½ cup sour cream or coconut yogurt (dairy-free)
— ½ cup enchilada sauce (store-bought or homemade — red or green both work beautifully)
— Fresh cilantro, sliced avocado, and lime wedges to finish
— Optional: sliced jalapeño, pickled onions, or a drizzle of hot sauce

How to make it:
1. Preheat your oven to 375°F.
2. Lightly grease a baking dish and spread a thin layer of enchilada sauce across the bottom.
3. Lay 2 to 3 corn tortillas across the base, slightly overlapping.
4. Spoon a generous layer of defrosted OSK Black Bean Soup over the tortillas, followed by a sprinkle of cheese and a drizzle of enchilada sauce.
5. Repeat the layers — tortillas, soup, cheese, sauce — until you run out, finishing with a generous layer of cheese on top.
6. Cover with foil and bake for 20 minutes. Remove the foil and bake a further 5 to 8 minutes until the cheese is golden and bubbling.
7. Let rest for 5 minutes before serving. Finish with fresh cilantro, sliced avocado, a dollop of sour cream or coconut yogurt, and a squeeze of lime.

Why it works: the chipotle, cumin, and chili powder in the soup are already doing all the work of a traditional enchilada sauce — making this casserole rich, deeply flavored, and perfectly seasoned without any extra effort. The black beans and vegetables hold up beautifully when baked, creating layers of texture and flavor in every bite.

Serves 4 — ready in 30 minutes. Pure fall comfort. 🫘🧀