Black Bean Enchilada Casserole
Black Bean Enchilada Casserole is a layered dish like lasagna, but instead of meat and pasta, there are corn tortillas, enchilada sauce, and cheese.
Servings: 4 servings
Ingredients
- 12 corn tortillas
- 10 oz can red (or green) enchilada sauce
- 15 oz can pinto beans drained and rinsed
- 15 oz can black beans drained and rinsed
- 15 oz can corn drained
- 1 tbsp minced garlic
- 1 tsp cumin
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp pepper
- 1 cup shredded Mexican-style cheese optional
Instructions
- Preheat oven to 350℉.
- To a medium-sized bowl, add the pinto beans, black beans, corn, minced garlic, and seasonings and stir well.
- Spray a 9x13 baking dish with non-stick spray. Pour half of the enchilada sauce in the bottom of the baking dish. Place about six corn tortillas over the enchilada sauce (they will overlap a little). Spread half of the bean mixture over the tortillas. Place six more tortillas over the bean mixture, then pour the remaining bean mixture over the tortillas. Pour the remaining enchilada sauce over the top. Sprinkle the cheese over top of everything, if using.
- Bake for 30-35 minutes. Serve and top with your favorite toppings like sour cream, shredded lettuce, diced tomatoes, and shredded cheese.
Video
Nutrition
Calories: 571kcal | Carbohydrates: 91g | Protein: 26g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 27mg | Sodium: 1979mg | Potassium: 947mg | Fiber: 19g | Sugar: 7g | Vitamin A: 671IU | Vitamin C: 8mg | Calcium: 349mg | Iron: 6mg
