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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 327.9
  • Total Fat: 11.2 g
  • Cholesterol: 25.0 mg
  • Sodium: 527.1 mg
  • Total Carbs: 44.9 g
  • Dietary Fiber: 9.3 g
  • Protein: 14.8 g

View full nutritional breakdown of Bean Enchilada Casserole calories by ingredient
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Bean Enchilada Casserole



Introduction

I found this on a quick to please website. I am going to fix tomorrow night, so I can't state its great just yet I found this on a quick to please website. I am going to fix tomorrow night, so I can't state its great just yet
Number of Servings: 8

Ingredients

    PAM® Original No-Stick Cooking Spray
    1 can (10 oz each) Rosarita® Enchilada Sauce
    1 pkg (12 oz each) frozen whole kernel corn
    1 can (16 oz each) Rosarita® No Fat Traditional Refried Beans
    12 soft corn tortillas (6 inch)
    1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
    1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes with Garlic, undrained
    2 cups shredded sharp Cheddar cheese

Directions

Preheat oven to 350°F. Spray 13x9-inch baking dish with cooking spray. Spread half of enchilada sauce in bottom of dish. Cook corn in microwave according to package directions, using minimum cook time.

Spread about half of refried beans on 6 tortillas. Place tortillas, bean-side up, on sauce in dish, overlapping to fit. Stir together remaining enchilada sauce, corn, black beans and undrained tomatoes in large bowl. Spread half of mixture over tortillas in dish. Sprinkle with 1 cup cheese.

Repeat layering with remaining refried beans and tortillas, corn mixture and remaining 1 cup cheese.

Bake 35 to 40 minutes or until hot and bubbly around edges. Let stand 5 minutes before cutting into 8 pieces.

Serving Size: 8 Servings of 1 piece each

Number of Servings: 8

Recipe submitted by SparkPeople user MELLY3183.






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