Black-Bean Enchilada Casserole Recipe

Name: Black-Bean Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese, divided; 1 cup cooked brown basmati rice or long-grain rice; 1 cup fat-free sour cream; 1/2 cup chopped fresh cilantro; 1/3 cup chopped green onions; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1 (15-ounce) can black beans, rinsed and drained; 1 jalapeno pepper, seeded and chopped; 1 (19-ounce) can red enchilada sauce; Cooking spray; 12 (6-inch) corn tortillas

Servings: persons

1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese, divided
1 cup cooked brown basmati rice or long-grain rice
1 cup fat-free sour cream
1/2 cup chopped fresh cilantro
1/3 cup chopped green onions
1 teaspoon ground cumin
1 teaspoon chili powder
1 (15-ounce) can black beans, rinsed and drained
1 jalapeno pepper, seeded and chopped
1 (19-ounce) can red enchilada sauce
Cooking spray
12 (6-inch) corn tortillas

1
Preheat oven to 350u00b0.
2
Combine 1/2 cup cheese, rice, and the next 7 ingredients (rice through jalapeno) in a large bowl. Spread 1/4 cup enchilada sauce in bottom of an 11 x 7-inch baking dish coated with cooking spray. Heat remaining enchilada sauce in a skillet for 2 minutes or until warm, and remove from heat. Dredge both sides of 6 tortillas in warm enchilada sauce, and arrange tortillas, overlapping, over sauce in baking dish. Top with 1 3/4 cups bean mixture. Dredge both sides of remaining tortillas in warm enchilada sauce, and arrange tortillas, overlapping, over bean mixture. Top with the remaining bean mixture, remaining enchilada sauce, and 1/2 cup cheese. Bake at 350u00b0 for 40 minutes or until bubbly.

714

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese, divided, 1 cup cooked brown basmati rice or long-grain rice, 1 cup fat-free sour cream, 1/2 cup chopped fresh cilantro, and more.

Yes, Black-Bean Enchilada Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black-Bean Enchilada Casserole

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