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.
|1||large||onion||chopped, or 2 medium ones|
|1½||cups||sweet bell pepper||chopped, any colour or assorted*|
|4||cloves||garlic||or to taste, minced|
|¾||cup||salsa||store-bought or homemade|
|2¼||teaspoons||cumin||ground, or to taste|
|31.6||ounces||black beans, canned||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*|
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.
First published: 2011-04-03 last updated: 2015-03-02