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: Cooking spray; 10 6-inch corn tortillas; 2 (14 1/2-ounce) can diced tomatoes; 1 1/2 cups chopped green onions, green parts only; 1 cup chopped onion; 1 cup store-bought salsa or Salsa Rio Grande (page 197); 1 teaspoon ground cumin; 2 (11-ounce) cans black bean soup; 1 (15-ounce) can black beans, rinsed and drained; 10 ounces reduced-fat Cheddar cheese, shredded (2 1/2 cups)

Servings: persons

Cooking spray
10 6-inch corn tortillas
2 (14 1/2-ounce) can diced tomatoes
1 1/2 cups chopped green onions, green parts only
1 cup chopped onion
1 cup store-bought salsa or Salsa Rio Grande (page 197)
1 teaspoon ground cumin
2 (11-ounce) cans black bean soup
1 (15-ounce) can black beans, rinsed and drained
10 ounces reduced-fat Cheddar cheese, shredded (2 1/2 cups)

1
Preheat the oven to 350F.
2
Coat a 9 x 13-inch casserole dish with cooking spray.
3
Bake the tortillas in a single layer on baking sheets for about 10 minutes or until crisp.
4
Set aside to cool.
5
In a large skillet set over medium-high heat, combine the tomatoes and their juice, green onions, onion, salsa, and cumin.
6
Bring to a boil, reduce the heat to low, and simmer, uncovered, for 8 minutes.
7
Stir in the soup and black beans, and cook 5 minutes or until heated through.
8
Spread one-third of the bean mixture over the bottom of the prepared casserole dish.
9
Top with half of the tortillas, overlapping as necessary, and sprinkle over 1 cup of the cheese.
10
Add another third of the bean mixture, top with the remaining tortillas, and sprinkle on 1 cup of the cheese.
11
Finish the layers with the last third of the bean mixture and remaining 1/2 cup cheese.
12
Bake the casserole for 25 to 30 minutes or until heated through, and serve hot.
13
Vegetarian friendly!
14
If you find yourself short on time, feel free to buy baked tortilla shells from the grocery store instead of toasting them yourself.

607

kcal

Calories

Fat

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 10 ingredients. The key ingredients include: Cooking spray, 10 6-inch corn tortillas, 2 (14 1/2-ounce) can diced tomatoes, 1 1/2 cups chopped green onions, green parts only, 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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