Two-Bean Enchilada Casserole

Two-Bean Enchilada Casserole

1 Review
From: Diabetic Living Magazine

This classic and comforting Mexican dish is easy to make on a busy weeknight.

Ingredients 1 serving

for serving adjustment
Serving size has been adjusted!
Original recipe yields 1 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1 (8 ounce) can can no-salt-added tomato sauce
  • ¾ cup reduced-sodium chicken broth
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano, crushed
  • ⅛ teaspoon ground cinnamon
  • 1 (15 ounce) can no-salt-added black beans, rinsed and drained
  • 1 (15 ounce) can no-salt-added pinto beans, rinsed and drained
  • ¾ cup chopped green sweet pepper (1 medium)
  • ½ cup chopped onion (1 medium)
  • 1 4-ounce can diced green chile peppers, undrained
  • Nonstick cooking spray
  • 9 (6 inch) corn tortillas, cut into wedges
  • 2 cups shredded reduced-fat cheddar cheese (8 ounces)
  • Sliced lettuce (optional)
  • Sliced pitted ripe olives (optional)
  • Chopped tomato (optional)

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 350°F. In a small saucepan melt butter over medium heat. Add flour, stirring until smooth. Stir in tomato sauce, broth, chili powder, cumin, oregano and cinnamon. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more; set aside.
  2. In a medium bowl combine black beans, pinto beans, sweet pepper, onion and chile peppers; set aside.
  3. Coat a 2-quart rectangular baking dish with cooking spray. Spread ⅓ cup of the tomato sauce mixture on the bottom of the prepared baking dish. Layer one-third of the tortillas on top of the sauce. Top with one-third of the bean mixture. Spread one-third of the remaining sauce over all. Sprinkle with ⅔ cup of the cheese. Repeat layers twice, starting with tortillas and setting aside the final ⅔ cup cheese.
  4. Cover with foil. Bake for 35 minutes. Sprinkle with the reserved ⅔ cup cheese. Bake, uncovered, about 10 minutes more or until cheese melts. If desired, top with lettuce, olives and/or chopped tomato.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 323 calories; 11 g fat(7 g sat); 10 g fiber; 38 g carbohydrates; 19 g protein; 15 mcg folate; 32 mg cholesterol; 5 g sugars; 1,244 IU vitamin A; 20 mg vitamin C; 427 mg calcium; 3 mg iron; 433 mg sodium; 572 mg potassium
  • Nutrition Bonus: Calcium (43% daily value), Vitamin C (33% dv), Vitamin A (25% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 lean protein, 1 vegetable, 2 starch, 1 fat

Reviews 1

September 18, 2018
profile image
By: Julia Shadwick
This made 8 servings and we added lean ground turkey. Used 7 tortillas. No tomatoes, lettuce or olives. AWESOME rating by all. Roughly 375 calories per portion. Will make again.
More Reviews