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Cheesy Black Bean Enchilada Casserole

 
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This Mexican style enchilada casserole is loaded with flavor. Sauteed vegetables, spices and cheese make this casserole absolutely cheesy and delicious.

Yield

8

servings

Prep

20

min

Cook

18

min

Ready

46

min

Trans-fat Free, High Fiber
 

Ingredients

1 large onions
chopped, or 2 medium ones
1 ½ cups sweet red bell peppers
chopped, any colour or assorted
*
4 cloves garlic
or to taste, minced
¾ cup salsa
store-bought or homemade
2 ¼ teaspoons cumin
ground, or to taste
31.6 ounces black beans
2 cans, drained
12 each corn tortillas (6-inch)
*
2 cups cheddar cheese
or monterey jack, or blend, shredded
2 each tomatoes
chopped, for serving, optional
cup sour cream
for serving, optional
cup black olives
sliced, for serving, optional
*

Directions

Preheat oven to 350℉ (180℃).

Coat a 9 by 13-inch casserole dish with cooking spray and set aside.

Mix together onion, pepper, garlic, salsa, cumin and black beans in large skillet and bring to simmer over medium heat.

Cook, stirring constantly for 3 to 5 minutes.

Place 6 tortillas at bottom of 9" x 13" baking dish overlapping them if needed.

Spread half of bean mixture evenly over tortillas and sprinkle half of cheese over bean mixture.

Repeat layering with remaining tortillas, bean mixture and cheese.

Cover with foil and bake for 15 to 20 minutes, until cheese has been melted and heat through.

Carefully remove foil and serve warm.

Garnish with tomatoes, sour cream and olives if desired.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 233g (8.2 oz)
Amount per Serving
Calories 28744% of calories from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 9g 43%
Trans Fat 0g
Cholesterol 38mg 13%
Sodium 718mg 30%
Total Carbohydrate 9g 9%
Dietary Fiber 9g 37%
Sugars g
Protein 32g
Vitamin A 14% Vitamin C 17%
Calcium 29% Iron 17%
* based on a 2,000 calorie diet How is this calculated?

 

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