Black Bean Enchilada Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cup chopped onion 1 1/3 cup chopped red bell pepper 14 oz can stewed tomatoes 3/4 cup salsa 1/2 tablespoon garlic 2 tablespoon cumin 2 tablespoons chopped jalapenos 1 tablespoon chili powder 2 15-oz cans black beans, drained 8 corn tortillas 1 c low-fat shredded mozzarella 1 c shredded cheddar 1 14 oz can whole kernel corn, drained
In a large skillet over medium heat, combine first 6 ingredients, bringing the mixture to a boil. Reduce heat and simmer uncovered for 5 minutes. Stir in beans and corn. Spread 1/3 of the bean mixture over the bottom of a 13x9 pan. Top that with half of the tortillas, overlapping as necessary and half of the cheese. Add another 1/3 of the bean mixture, then remaining tortillas and bean mixture. Top with remaining cheese. Cover and bake at 350 for 30 minutes or until heated through. Garnish with shredded lettuce and chopped tomatoes. Serves 8.
Number of Servings: 8
Recipe submitted by SparkPeople user BARBSHAKESPEARE.
Number of Servings: 8
Recipe submitted by SparkPeople user BARBSHAKESPEARE.
Nutritional Info Amount Per Serving
- Calories: 360.1
- Total Fat: 11.2 g
- Cholesterol: 31.3 mg
- Sodium: 437.1 mg
- Total Carbs: 46.4 g
- Dietary Fiber: 11.9 g
- Protein: 21.7 g
Member Reviews