Black Bean & Jalapeno Enchilada Casserole
This easy to make enchilada casserole can easily feed your whole family without rushing, and ever body will enjoy this scrumptious dish!
Yield
6 servingsPrep
15 minCook
40 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
monterey jack cheese
shredded, divided |
|
| 1 | cup |
rice
cooked brown basmati rice or long-grain |
|
| 1 | cup |
sour cream
|
|
| ⅔ | cup |
cilantro
freshly chopped |
|
| ½ | cup |
scallions, spring or green onions
chopped |
|
| 1 ¼ | teaspoons |
cumin
ground, or to taste |
|
| 11/4 | teaspoons |
chili powder
or to taste |
|
| 15 | ounces |
black beans
1 can, rinsed and drained |
|
| 1 | each |
jalapeño pepper
seeded and chopped |
*
|
| 19 | ounces |
enchilada sauce
red, 1 can |
|
| 12 | each |
corn tortillas (6-inch)
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
monterey jack cheese
shredded, divided |
|
| 237 | ml |
rice
cooked brown basmati rice or long-grain |
|
| 237 | ml |
sour cream
|
|
| 158 | ml |
cilantro
freshly chopped |
|
| 118 | ml |
scallions, spring or green onions
chopped |
|
| 6.3 | ml |
cumin
ground, or to taste |
|
| 14 | ml |
chili powder
or to taste |
|
| 433.5 | ml/g |
black beans
1 can, rinsed and drained |
|
| 1 | each |
jalapeño pepper
seeded and chopped |
*
|
| 549.1 | ml/g |
enchilada sauce
red, 1 can |
|
| 12 | each |
corn tortillas (6-inch)
|
*
|
Directions
Preheat oven to 350℉ (180℃).
Coat a 11 by 7-inch baking dish with cooking spray.
In a large bowl, mix together ½ cup cheese, rice, and the next 7 ingredients from rice to jalapeno.
Spread ¼ cup enchilada sauce evenly at bottom of the baking dish.
Heat remaining enchilada sauce in a skillet for 2 to 3 minutes until warm, and remove from heat.
Dredge both sides of 6 tortillas in warm enchilada sauce, and place tortillas, overlapping, over sauce in baking dish.
Spread 1 ¾ cups bean mixture on top.
Dredge both sides of remaining tortillas in warm enchilada sauce, and arrange tortillas, overlapping, over bean mixture.
Spread the remaining bean mixture, remaining enchilada sauce, and ½ cup cheese on top layer by layer.
Bake for 40 to 45 minutes or until bubbly.
