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Collection: Casseroles
Recipe By: Fat FreeVeg
Enchilada Casserole
Ingredients
- 1/2 large green bell pepper chopped
- 1/2 large red bell pepper chopped
- 1/2 jalapeño pepper finely chopped, optional
- 2 cloves garlic minced
- 1 large onion chopped
- 3 cups cooked black beans 2 cans rinsed and drained
- 2 medium tomatoes diced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- corn tortillas–at least 12
- 3 cups fatfree refried beans 2 cans
- 1 cup salsa
- 1 1/2 cups enchilada sauce canned or homemade
- sliced black olives optional
- Fresh corn is a great addition to this. I use about 2 cups of uncooked (or frozen) corn and add it as one more layer. You may need a deeper pan, though.
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Directions
- Preheat oven to 375 F.
- In a non-stick pan with a little water (1 tbsp.), sauté the peppers, garlic, and onion for about 3 minutes, or until softened. Add the black beans, tomatoes, chili powder, and cumin. Set aside.
- Spray a 9 X 13-inch baking pan with non-stick spray. Line the bottom with a layer of tortillas (you may cut some of them to fit). Make sure you cover the entire bottom of the pan.
- Combine the refried beans and salsa and heat until bubbly. Spread half of them evenly over the tortillas. Cover the refried beans with half of the black bean mixture.
- Add another layer of tortillas and repeat the layers of refried beans and black beans.
- Cover with a final layer of tortillas, pour the enchilada sauce over the top, and sprinkle with black olives (if desired).
- Cover and bake for about 30 minutes or until hot throughout. It will be easier to cut if you allow it to cool for about 10 minutes before serving.
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