- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 205.1
- Total Fat: 4.5 g
- Cholesterol: 10.0 mg
- Sodium: 849.4 mg
- Total Carbs: 21.8 g
- Dietary Fiber: 5.3 g
- Protein: 14.5 g
Black Bean & Corn Enchilada CasseroleSubmitted by: TIAGAYEPFA
IntroductionEasy and tasty! Filling casserole that's light on calories and fat but good on protein for a casserole. Very saucy, so if you like it drier, add less sauce. Easy and tasty! Filling casserole that's light on calories and fat but good on protein for a casserole. Very saucy, so if you like it drier, add less sauce.
Black Beans, canned (not soup) - 2 cans
2% Shredded Cheddar Cheese - 1.5 cups
Chopped Green chilies - 1 can
Morningstar "burger" crumbles - 1 cup
Canned corn (no salt added) - 1 can
Enchilada Sauce - 1 can
Salsa Verde - 1 jar
Fresh Cilantro - half of a bunch
Cumin - 1.5 tsp
Whole Wheat Tortillas 96% Fat Free
Light or Fat Free Sour Cream for garnish (not factored in recipe)
Combine black beans, corn, cilantro, green chilis, 1/4 jar of salsa verde and cumin in a bowl. Heat crumbles in skillet with spray oil and cook until warmed through. Add to bowl.
Pour a little of the enchilada sauce into a deep 9 x 13 baking dish just enough to cover.
Layer half of tortillas along bottom of dish.
Add contents of bowl into baking dish.
Pour 2/3 of enchilada sauce and 1/2 of remaining salsa verde over mixture in dish.
Add 1/2 of cheese on top.
Layer with remaining tortillas.
Add remainder of bowl contents.
Spread remainder of cheese, then pour remaining sauces/salsas on top.
Cover and cook for 30 minutes to set.
Serve with lite or fat free sour cream and/or green onions for garnish.
Makes 12-3 inch servings.
Number of Servings: 12
Recipe submitted by SparkPeople user TIAGAYEPFA.
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Member Ratings For This Recipe
Very yummy and simple, and my family gave it thumbs-up all around. Thank you! - 5/3/10
Reply from TIAGAYEPFA (5/3/10)
Thanks, glad you enjoyed it!