Corn and Bean Enchilada Casserole

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  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 6
Ingredients
2 cans black beans (or 3-4 cups cooked beans)2 cans corn (or 3-4 cups frozen corn)1 can enchilada sauce, spicy to your choosing (or 1 cup if you make your own)1/2 c sour cream OR plain yogurt6 small corn tortillas
Directions
Drain and rinse cans of corn and beans in a colander, mix together and set aside.
Pour a thin layer of enchilada sauce into the bottom of an 8" x 10" (or other casserole sized) dish.
Mix remaining enchilada sauce with yogurt or sour cream.
Tear tortillas into approx 4 pieces each.
Cover bottom of pan with one layer of tortilla pieces.
Pour 1/3 of corn and bean mixture into pan.
Pour 1/3 of enchilada sauce mixture on top of corn and beans.
Top with layer of tortillas and repeat making sure that the topmost layer of tortillas is covered with a good serving of sauce.

Bake @350 for 25-35 minutes or until middle is piping hot and top tortillas are starting to dry out.
(Cover with tinfoil to continue baking if you notice at any point that the tortillas are getting too crispy.)

Excellent with avacado, salsa, sour cream or shredded cheese as toppings.

Number of Servings: 6

Recipe submitted by SparkPeople user SUPERDUPER26.

Servings Per Recipe: 6
Nutritional Info Amount Per Serving
  • Calories: 305.7
  • Total Fat: 3.1 g
  • Cholesterol: 0.4 mg
  • Sodium: 665.4 mg
  • Total Carbs: 58.9 g
  • Dietary Fiber: 12.6 g
  • Protein: 14.8 g

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