Black Bean Enchilada Casserole

Name: Black Bean Enchilada Casserole
Yield: makes 6 to 8 servings
Ingredients: Cooking spray; 10 6-inch corn tortillas; 2 (14 1/2-ounce) can diced tomatoes; 1 1/2 cups chopped green onions, green parts only; 1 cup chopped onion; 1 cup store-bought salsa or Salsa Rio Grande (page 197); 1 teaspoon ground cumin; 2 (11-ounce) cans black bean soup; 1 (15-ounce) can black beans, rinsed and drained; 10 ounces reduced-fat Cheddar cheese, shredded (2 1/2 cups)

December 9, 2011

Enjoy this flavorful Mexican dish with a casserole twist that’s not only easy to put together but adds pure spice to the dinner routine. Since this recipe calls for you to layer ingredients as a stack, versus individually hand-rolling the enchiladas, we recommend that you bake the corn tortillas separately in the oven until crisp. With traditional enchiladas, the corn tortillas become mushy, but by toasting them in the oven, they help this casserole keep its shape. Serve with light sour cream, fresh salsa, and guacamole for a real fiesta. Olé!

Recipe notes

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