black bean enchilada casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
14 corn tostada shells 2 cans refried beans, fat free 2 can black beans, low sodium, rinsed and drained 2 cans chopped green chilies 2 cups thick picante sauce, hot 2 cups shredded cheddar cheese 1.5 cups white onion, chopped 1.5 cups fresh pico de gallo or diced tomatoes
- preheat oven to 350 degrees
- in a small bowl, mix together green chilies and refried beans
- spread 3/4 cup picante sauce evenly across the bottom of a large casserole dish
- layer each of the remaining ingredients over the sauce, in this order:
5 tostada shells
refried bean mixture
chopped onion
1 cup cheese
4 tostada shells
black beans
pico de gallo or diced tomatoes
remaining picante sauce
5 tostada shells
1 cup shredded cheese
- bake 40 minutes
Serving Size: makes ten 2-cup servings
- in a small bowl, mix together green chilies and refried beans
- spread 3/4 cup picante sauce evenly across the bottom of a large casserole dish
- layer each of the remaining ingredients over the sauce, in this order:
5 tostada shells
refried bean mixture
chopped onion
1 cup cheese
4 tostada shells
black beans
pico de gallo or diced tomatoes
remaining picante sauce
5 tostada shells
1 cup shredded cheese
- bake 40 minutes
Serving Size: makes ten 2-cup servings
Nutritional Info Amount Per Serving
- Calories: 461.9
- Total Fat: 11.0 g
- Cholesterol: 20.0 mg
- Sodium: 1,521.1 mg
- Total Carbs: 69.3 g
- Dietary Fiber: 19.9 g
- Protein: 25.1 g
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