Polenta Enchilada Bake

  • Author: She Likes Food
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Dinner, Vegetarian
  • Method: Stovetop, Oven
  • Cuisine: Mexican/American
  • Diet: Vegetarian


This Polenta Enchilada Bake is easy to make and comes together in just 30 minutes!


  • 3 tsp olive oil, divided
  • 1 green bell pepper
  • 1 red bell pepper
  • 1/2 medium sized onion
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 tsp granulated garlic
  • 1 tsp paprika
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 (18 oz) tube polenta
  • 1 (15 oz) can enchilada sauce, I love Hatch brand
  • 3/4 cup shredded cheese


  1. Pre-heat oven to 425 degrees F.  Slice up the polenta into 8 equal sized pieces.  Heat a large skillet over medium heat and add 2 teaspoons olive oil and polenta slices.  Season the tops with salt and cook until each side is lightly browned, about 2 minutes on each side.
  2. While polenta is cooking dice up the bell peppers and onion.  Remove polenta from the skillet and add  remaining 1 teaspoon olive oil and diced vegetables.  Cook for about 5 minutes and then add in the black beans and all the spices.  Cook for another 1-2 minutes.
  3. Pour half the enchilada sauce on the bottom of a medium sized oven safe baking dish and then top with the veggie and bean mixture.  Lay the polenta slices down in a single layer and pour over remaining enchilada sauce.  Top with shredded cheese and bake until bubbly and cheese is melted, 7-10 minutes.  Serve with your favorite toppings and enjoy!