Black Bean Enchilada Casserole

Name: Black Bean Enchilada Casserole
Yield: 6 servings
Ingredients: Cooking spray; 2 (14.5 oz.) cans black beans, drained and rinsed; 1 ½ cups enchilada sauce, divided; 1 ½ cups Mexican-blend shredded cheese, divided; 8 (5 to 6-inch) corn tortillas; 1 avocado, diced

This Black Bean Enchilada Casserole packs in big flavor with just five ingredients. Bonus: it's a one-dish meal, making it easy to make *and* clean up!

Calories: 370per serving
Servings: 6people

Ingredients

Cooking spray
2 (14.5 oz.) cans black beans, drained and rinsed
1 ½ cups enchilada sauce, divided
1 ½ cups Mexican-blend shredded cheese, divided
8 (5 to 6-inch) corn tortillas
1 avocado, diced

Instructions

Preheat oven to 350°F. Spray a 2-quart baking dish with nonstick cooking spray and set aside.
In a large bowl, toss together beans, 1 cup enchilada sauce and 1 cup cheese.
Place 4 tortillas in the bottom of the prepared baking dish. Tear tortillas and overlap as needed to cover the entire bottom. Top with half the bean mixture and drizzle with ¼ cup enchilada sauce. Repeat with remaining tortillas, bean mixture and enchilada sauce.
Cover baking dish with foil and bake for 30 minutes. Uncover, sprinkle with remaining cheese and bake for an additional 5 to 10 minutes, or until cheese is melted and casserole is bubbly.
Garnish with avocado and serve.

Notes from the Kitchen

Chef's tip
Chef's Tip
Top this casserole with nonfat plain Greek yogurt or sour cream, sliced green onions, olives, guacamole or jalapenos for even more flavor.

Nutrition

Per Serving: Calories 370 Total Fat 15g Cholesterol 25mg Sodium 600mg Total Carbohydrate 45g Dietary Fiber 12g Total Sugars 2g Protein 18g Vitamin D 0% Calcium 25% Iron 20% Potassium 15%

Nutritional values are an approximation. Actual values may vary.

Black Bean Enchilada Casserole

This Black Bean Enchilada Casserole packs in big flavor with just five ingredients. Bonus: it's a one-dish meal, making it easy to make *and* clean up!

Calories: 370per serving
Servings: 6people

Ingredients

Cooking spray
2 (14.5 oz.) cans black beans, drained and rinsed
1 ½ cups enchilada sauce, divided
1 ½ cups Mexican-blend shredded cheese, divided
8 (5 to 6-inch) corn tortillas
1 avocado, diced

Instructions

Preheat oven to 350°F. Spray a 2-quart baking dish with nonstick cooking spray and set aside.
In a large bowl, toss together beans, 1 cup enchilada sauce and 1 cup cheese.
Place 4 tortillas in the bottom of the prepared baking dish. Tear tortillas and overlap as needed to cover the entire bottom. Top with half the bean mixture and drizzle with ¼ cup enchilada sauce. Repeat with remaining tortillas, bean mixture and enchilada sauce.
Cover baking dish with foil and bake for 30 minutes. Uncover, sprinkle with remaining cheese and bake for an additional 5 to 10 minutes, or until cheese is melted and casserole is bubbly.
Garnish with avocado and serve.

Notes from the Kitchen

Chef's tip
Chef's Tip
Top this casserole with nonfat plain Greek yogurt or sour cream, sliced green onions, olives, guacamole or jalapenos for even more flavor.

Nutrition

Per Serving: Calories 370 Total Fat 15g Cholesterol 25mg Sodium 600mg Total Carbohydrate 45g Dietary Fiber 12g Total Sugars 2g Protein 18g Vitamin D 0% Calcium 25% Iron 20% Potassium 15%

Nutritional values are an approximation. Actual values may vary.

All Recipes

Black Bean Enchilada Casserole

Ingredients

Instructions

Notes from the Kitchen

Chef's Tip

Nutrition

Black Bean Enchilada Casserole

Ingredients

Instructions

Notes from the Kitchen

Chef's Tip

Nutrition