BLACK BEAN ENCHILADA CASSEROLE
Steps:
- Preheat the oven to 350°F. Coat a 9 x 13-inch casserole dish with cooking spray.
- Bake the tortillas in a single layer on baking sheets for about 10 minutes or until crisp. Set aside to cool.
- In a large skillet set over medium-high heat, combine the tomatoes and their juice, green onions, onion, salsa, and cumin. Bring to a boil, reduce the heat to low, and simmer, uncovered, for 8 minutes.
- Stir in the soup and black beans, and cook 5 minutes or until heated through.
- Spread one-third of the bean mixture over the bottom of the prepared casserole dish. Top with half of the tortillas, overlapping as necessary, and sprinkle over 1 cup of the cheese. Add another third of the bean mixture, top with the remaining tortillas, and sprinkle on 1 cup of the cheese. Finish the layers with the last third of the bean mixture and remaining 1/2 cup cheese.
- Bake the casserole for 25 to 30 minutes or until heated through, and serve hot.
- notes
- Vegetarian friendly!
- If you find yourself short on time, feel free to buy baked tortilla shells from the grocery store instead of toasting them yourself.
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