Black Bean Enchilada Casserole
- Number of Servings: 6
Ingredients
1 cup shredded Monterey jack or Mozzerella cheese1 cup cooked brown rice1 cup fat free sour cream1/2 cup cilantro1/3 cup chopped green onions1 tsp. ground cumin1 tsp. chili powder1 (15oz.) can black beans, rinsed and drained1 (19oz.) can red enchilada sauce12 corn tortillas
1. Preheat oven to 350 degrees
2. Combine 1/2 cup cheese. Rice and the next 6 ingredients in a large bowl. (rice through beans) Spread 1/4 cup enchilada sauce in bottom of 11x7 inch baking dish (you may want to coat with cooking spray, I only use extra sauce on the bottom instead). Put sauce in the bottom of pan, arrange 6 tortillas, then top with more sauce, top with 1/2 of the bean mixture. Repeat tortillas and sauce again, topping with the remaining bean mixture. Top with remaining enchilada sauce and 1/2 cup cheese.
3. Bake at 35 degrees for 40 minutes or until bubbly.
Number of Servings: 6
Recipe submitted by SparkPeople user TRISIGMANC.
2. Combine 1/2 cup cheese. Rice and the next 6 ingredients in a large bowl. (rice through beans) Spread 1/4 cup enchilada sauce in bottom of 11x7 inch baking dish (you may want to coat with cooking spray, I only use extra sauce on the bottom instead). Put sauce in the bottom of pan, arrange 6 tortillas, then top with more sauce, top with 1/2 of the bean mixture. Repeat tortillas and sauce again, topping with the remaining bean mixture. Top with remaining enchilada sauce and 1/2 cup cheese.
3. Bake at 35 degrees for 40 minutes or until bubbly.
Number of Servings: 6
Recipe submitted by SparkPeople user TRISIGMANC.
Nutritional Info Amount Per Serving
- Calories: 648.6
- Total Fat: 21.8 g
- Cholesterol: 25.7 mg
- Sodium: 2,083.6 mg
- Total Carbs: 89.7 g
- Dietary Fiber: 12.7 g
- Protein: 27.0 g
Member Reviews