Cheesy Black Bean Enchilada Casserole
358
This Mexican style enchilada casserole is loaded with flavor. Sauteed vegetables, spices and cheese make this casserole absolutely cheesy and delicious.
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 |
|
| ⅔ | cup |
sour cream
for serving, optional |
|
| ⅓ | 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.
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?
