Two-Bean Enchilada Casserole

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

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Prep Time:
25 mins
Additional Time:
45 mins
Total Time:
1 hr 10 mins
Servings:
6
Yield:
6 servings

Ingredients

  • 1 tablespoon butter

  • 1 tablespoon all-purpose flour

  • 1 (8 ounce) can can no-salt-added tomato sauce

  • ¾ cup low-sodium vegetable broth

  • 1 tablespoon chili powder

  • 1 teaspoon ground cumin

  • 1 teaspoon dried oregano, crushed

  • 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)

  • Shredded lettuce, sliced ripe olives and chopped tomato (optional)

Directions

  1. Preheat oven to 350 degrees 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 1/3 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 2/3 cup of the cheese. Repeat layers twice, starting with tortillas and setting aside the final 2/3 cup cheese.

  4. Cover with foil. Bake for 35 minutes. Sprinkle with the reserved 2/3 cup cheese. Bake, uncovered, about 10 minutes more or until cheese melts. Top with lettuce, olives and/or chopped tomato, if desired.

Nutrition Facts (per serving)

323 Calories
11g Fat
38g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 6
Serving Size 6 servings
Calories 323
% Daily Value *
Total Carbohydrate 38g 14%
Dietary Fiber 10g 35%
Total Sugars 5g
Protein 19g 38%
Total Fat 11g 15%
Saturated Fat 7g 33%
Cholesterol 32mg 11%
Vitamin A 1244IU 25%
Vitamin C 20mg 22%
Folate 15mcg 4%
Sodium 433mg 19%
Calcium 427mg 33%
Iron 3mg 17%
Magnesium 70mg 17%
Potassium 572mg 12%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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