Bean and Corn Tortilla Casserole
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 209.3
- Total Fat: 4.9 g
- Cholesterol: 12.5 mg
- Sodium: 725.2 mg
- Total Carbs: 29.8 g
- Dietary Fiber: 6.4 g
- Protein: 9.5 g
View full nutritional breakdown of Bean and Corn Tortilla Casserole calories by ingredient
Introduction
Meatless dinner Meatless dinnerNumber of Servings: 8
Ingredients
-
La Bandarita Corn Tortilla, 14 servings
beans, butter, 1.75 cup (remove)
*Old El Paso Refried Beans - Vegetarian, 2 cup
Ro-Tel Mild Diced Tomatoes and Green Chilies, 1.25 cup
*Cheese, Kraft Mexican Style Taco Cheese, 1 cup
Directions
In a pot, mix together beans and half can of tomatoes. Mash beans up and simmer until all is combined.
Layer six tortillas in lightly greased casserole dish, pushing edges up the sides.
Spoon in half the bean mixture. Top with 1/3 of the cheese. Repeat with remaining ingredients.
Bake 350 degrees for 20 minutes, or until top is brown.
Serving Size: Makes 6 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user BETHANYROSS.
Layer six tortillas in lightly greased casserole dish, pushing edges up the sides.
Spoon in half the bean mixture. Top with 1/3 of the cheese. Repeat with remaining ingredients.
Bake 350 degrees for 20 minutes, or until top is brown.
Serving Size: Makes 6 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user BETHANYROSS.