Enchilada Bean Bake

This vegetarian enchilada casserole swaps meat for a thick, spiced bean filling that’s just as satisfying. Beans simmer with garlic, onion, mushrooms, stewed tomatoes, red wine, chili powder, and cumin until most of the liquid cooks off, then get mashed into a spreadable paste that layers beautifully with corn tortillas.

The cottage cheese and yogurt mixture stands in for traditional sour cream, adding a tangy, creamy layer between the beans and tortillas with less fat. Fat-free versions of both keep this casserole light without sacrificing the cooling contrast against the spiced beans.

Simmer the bean mixture until it’s thick and most of the liquid is gone. Watery beans make the tortillas soggy and the casserole falls apart when you try to serve it.

Kitchen Tips

• Mash the beans thoroughly with a potato masher. A chunky filling doesn’t spread evenly and leaves gaps in the layers.
• Cook the vegetables in water instead of oil to keep the fat content low. They soften just as well.
• Let the casserole rest for 5 to 10 minutes after baking for cleaner slices.

Variations

• Use black beans or pinto beans for different flavor profiles.
• Add a layer of sliced jalapeños or green chiles for extra heat.
• Top with sliced avocado and fresh cilantro after baking for a brighter finish.