Cheesy Bean Enchilada Bake

Cheesy Bean Enchilada Bake

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 433.6
  • Total Fat: 16.4 g
  • Cholesterol: 39.8 mg
  • Sodium: 634.2 mg
  • Total Carbs: 44.8 g
  • Dietary Fiber: 10.6 g
  • Protein: 19.4 g

View full nutritional breakdown of Cheesy Bean Enchilada Bake calories by ingredient
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Number of Servings: 2


    1 can (14.5 oz) diced tomatoes
    1/2 cup Onion and Garlic Mix
    4 chipotle chiles, finely diced
    1/4 teaspoon salt
    3 corn tortillas, halved
    3/4 cup Broccoli and Red Bell Pepper Mix
    1/2 can Black Beans
    3/4 cup cheddar cheese shreaded

    Orginal recipie calls for 1 cup 75% fat-free cheddar (4 oz), shredded but I couldn't find it so I used less regular cheddar


Heat oven to 375.

Sauce Combine all sauce ingredients in a bowl.

Enchiladas Pour 3/4 cup sauce into the bottom of a 10" baking dish. Press both sides of tortillas into sauce, then place 3 tortilla halves on top of sauce. Add half of Broccoli and Red Bell Pepper Mix, half of beans and half of cheese. Layer on remaining 3 tortilla halves, Broccoli and Red Bell Pepper Mix and Beans. Pour remaining 1 1/4 cups sauce and cheese over beans. If not eating immediately, cover tightly and freeze. Otherwise, bake 20 minutes, covered with foil. Remove foil; bake until cheese bubbles, 10 minutes more.

To reheat Bake, covered with foil, at 400 for 25 minutes. Remove foil; bake until cheese bubbles, 5 minutes more.

Number of Servings: 2

Recipe submitted by SparkPeople user JONE7007.

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