Black Bean & Corn Enchilada Casserole

Black Bean & Corn Enchilada Casserole

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 205.1
  • Total Fat: 4.5 g
  • Cholesterol: 10.0 mg
  • Sodium: 849.4 mg
  • Total Carbs: 21.8 g
  • Dietary Fiber: 5.3 g
  • Protein: 14.5 g

View full nutritional breakdown of Black Bean & Corn Enchilada Casserole calories by ingredient
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Introduction

Easy and tasty! Filling casserole that's light on calories and fat but good on protein for a casserole. Very saucy, so if you like it drier, add less sauce. Easy and tasty! Filling casserole that's light on calories and fat but good on protein for a casserole. Very saucy, so if you like it drier, add less sauce.
Number of Servings: 12

Ingredients

    Black Beans, canned (not soup) - 2 cans
    2% Shredded Cheddar Cheese - 1.5 cups
    Chopped Green chilies - 1 can
    Morningstar "burger" crumbles - 1 cup
    Canned corn (no salt added) - 1 can
    Enchilada Sauce - 1 can
    Salsa Verde - 1 jar
    Fresh Cilantro - half of a bunch
    Cumin - 1.5 tsp
    Whole Wheat Tortillas 96% Fat Free
    Light or Fat Free Sour Cream for garnish (not factored in recipe)

Directions

Heat oven to 350 degrees.

Combine black beans, corn, cilantro, green chilis, 1/4 jar of salsa verde and cumin in a bowl. Heat crumbles in skillet with spray oil and cook until warmed through. Add to bowl.

Pour a little of the enchilada sauce into a deep 9 x 13 baking dish just enough to cover.

Layer half of tortillas along bottom of dish.

Add contents of bowl into baking dish.

Pour 2/3 of enchilada sauce and 1/2 of remaining salsa verde over mixture in dish.

Add 1/2 of cheese on top.

Layer with remaining tortillas.

Add remainder of bowl contents.

Spread remainder of cheese, then pour remaining sauces/salsas on top.

Cover and cook for 30 minutes to set.

Serve with lite or fat free sour cream and/or green onions for garnish.

Makes 12-3 inch servings.



Number of Servings: 12

Recipe submitted by SparkPeople user TIAGAYEPFA.

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