TWO-BEAN ENCHILADA CASSEROLE

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Two-Bean Enchilada Casserole image

A perfect recipe for someone who is diabetic or a meatless Monday meal.

Provided by Mary Villearreal

Time 1h10m

Number Of Ingredients 16

1 Tbsp butter
1 Tbsp all purpose flour
1 can(s) no salt added tomato sauce(8oz)
3/4 c reduced sodium chicken broth
1 Tbsp chili powder
1 tsp ground cumin
1 tsp ground dried oregano
1/8 tsp ground cinnamon
1 can(s) 15 oz no-salt added black beans,drained and rinsed
1 can(s) 15 oz no-salt added pinto beans ,drained and rinsed
3/4 c chopped sweet pepper
1/2 c chopped onion
1 can(s) 4 oz diced green chili peppers,undrained
9 6 inch corn tortillias,cut into wedges
2 c shredded reduced-fat cheddar cheese
chopped fresh tomato(optional)

Steps:

  • 1. Preheat oven to 350 degrees.In a small saucepan melt butter over med. 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 1 minute,set aside.
  • 2. In a medium bowl combine black beans,pinto beans,sweet pepper,onions and chili peppers;set aside.
  • 3. Coat a 2 quart rectangular baking dish with non-stick cooking spray.Spread 1/3 cup of tomato sauce mixture on bottom of the prepared dish.Layer 1/3 of the wedged tortillas on the sauce.Top with 1/3 of bean mixture.Spread remaining sauce over all.Sprinkle with 2/3 cheese;repeat layers twice,starting with tortillas and setting aside the final 2/3 cup of cheese.
  • 4. Cover with foil.Bake 35 minutes.Remove from oven,remove foil and sprinkle with remaining cheese.Put back in oven,bake uncovered for 10 minutes or until cheese melts.Top with fresh chopped tomatoes.

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