Black Bean Enchilada Casserole

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Black Bean Enchilada Casserole calories by ingredient
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Number of Servings: 6


    1 cup shredded Monterey jack or Mozzerella cheese
    1 cup cooked brown rice
    1 cup fat free sour cream
    1/2 cup cilantro
    1/3 cup chopped green onions
    1 tsp. ground cumin
    1 tsp. chili powder
    1 (15oz.) can black beans, rinsed and drained
    1 (19oz.) can red enchilada sauce
    12 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.

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Member Ratings For This Recipe

  • I use onions, bell peppers, salsa, and 2 cans of beans and leave out the rice and sour cream for a lower calorie intake. Still an excellent and easy recipe! - 4/16/07

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