Black Bean Enchilada Casserole
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
Number of Servings: 6
Ingredients
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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
Directions
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.
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.
Member Ratings For This Recipe
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TCROLEY
