Cheese And Bean Enchilada Casserole Recipe

Name: Cheese And Bean Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil (or other oil, olive oil is healthy, esp. extra virgin); 1/4 cup flour; 1 (6 ounce) can tomato paste; 2 1/2 cups water; 2 garlic cloves (minced or pressed); 1 onion, chopped; 1/2 teaspoon salt; 1/2 teaspoon oregano; 3 tablespoons powdered red chilies (I use mild, this is not the same as chili powder); 1 (30 ounce) can black beans (or pinto); 1 (16 ounce) carton low fat cottage cheese; 6 -8 ounces monterey jack cheese, shredded; 1 dozen corn tortilla; 1/2 cup sliced black olives; light sour cream

Servings: persons

1/4 cup olive oil (or other oil, olive oil is healthy, esp. extra virgin)
1/4 cup flour
1 (6 ounce) can tomato paste
2 1/2 cups water
2 garlic cloves (minced or pressed)
1 onion, chopped
1/2 teaspoon salt
1/2 teaspoon oregano
3 tablespoons powdered red chilies (I use mild, this is not the same as chili powder)
1 (30 ounce) can black beans (or pinto)
1 (16 ounce) carton low fat cottage cheese
6 -8 ounces monterey jack cheese, shredded
1 dozen corn tortilla
1/2 cup sliced black olives
light sour cream

1
Combine the flour and oil in 2 quart saucepan and stir til smooth.
2
Mix the tomato paste with the water and gradually add to the flour/oil mixture stirring until smooth.
3
Add garlic, onion, salt, oregano, and red chile to the sauce.
4
Bring to a boil over medium heat, stirring frequently.
5
While sauce is heating, grate the cheese and drain the can of beans.
6
When sauce has boiled and thickened a bit, remove from heat.
7
Put a thin layer of sauce, just enough to cover, in the bottom of a 9X12 baking pan. (I use a glass pan).
8
Put a layer of 6 tortillas on top of the sauce layer; they will overlap some.
9
Spread beans in an even layer on top of the tortilla layer.
10
Spread cottage cheese on top of bean layer.
11
Sprinkle approx 3/4 of the grated cheese over the cottage cheese.
12
Spread 1/2 of the remaining sauce over this.
13
Put a second layer of 6 tortillas on top.
14
Top with remaining sauce, the rest of the grated cheese, and the sliced olives.
15
Bake in 350 degree oven until hot and bubbly, 20 - 30 minutes.
16
Serve with sour cream if desired.

1009

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1/4 cup olive oil (or other oil, olive oil is healthy, esp. extra virgin), 1/4 cup flour, 1 (6 ounce) can tomato paste, 2 1/2 cups water, and more.

Yes, Cheese And Bean Enchilada Casserole falls under the General 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.

That's it — enjoy your meal!

Cheese And Bean Enchilada Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions