mexican bean casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
15oz can pinto beans (I used casafiesta mexican chili pinto beans- they're seasoned), 1/4 cup corn, avocado (half a ripe avocado, mashed or diced) and black olives (2.25 oz can of sliced olives, drained) layered between corn tortillas (5) with a some salsa (approx 3 Tbsp), cheddar cheese (approx 3 oz) and sourcream (1 Tbsp)
I used a small baking dish, 3"x8". I lined the bottom of the dish with approx 3 tbsp salsa mixed with a tablespoon of sour cream (this sauce on the bottom for moisture), placed a layer of corn tortilla (6" tortilla takes just over 1 and half to cover dish); spread almost half of the pinto beans (use the mexican seasoned beans for flavor or you'll need to add salsa or taco sauce for flavor and moisture) on the tortilla and sprinkle with a quarter cup of fresh or frozen corn. layer corn tortilla. spread with approx a quarter cup of mashed avocado (or prepared guacomole if you prefer), add most of the rest of the beans (reserve a few and the liquid sauce for the top) and sprinkle about a tablespoon of sliced black olives. one more layer of tortilla, then cover the top with the remaining beans and sauce - make sure the enire tortilla is covered so it doesn't dry out. Sprinkle the cheddar cheese on top. Bake for approximately 25 - 30 minutes at 350 degrees.
Number of Servings: 3
Recipe submitted by SparkPeople user ADZ123.
Number of Servings: 3
Recipe submitted by SparkPeople user ADZ123.
Nutritional Info Amount Per Serving
- Calories: 472.8
- Total Fat: 16.4 g
- Cholesterol: 31.7 mg
- Sodium: 799.1 mg
- Total Carbs: 62.4 g
- Dietary Fiber: 17.3 g
- Protein: 22.5 g
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