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Black Bean and Corn Enchilada Casserole (No Meat) Recipe

Black Bean and Corn Enchilada Casserole (No Meat) Recipe

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Black Bean and Corn Enchilada Casserole (No Meat)

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Ingredients:

Serving

1 tbsp extra virgin olive oil
1 onion, diced
1 bell pepper, diced
2 garlic cloves, minced
2 tsp cumin
1/2 tsp mexican chili powder
1/2 tsp salt
1/2 tsp black pepper
2 (15 oz) cans reduced sodium black beans, drained and rinsed
1 1/2 cups frozen corn kernels
1 (10 oz) can rotel tomatoes & chilies
1 (10 oz) can rotel tomatoes & chilies, hot
nonstick cooking spray
1 (28 oz) can red enchilada sauce
12 corn tortillas
1 1/2 cups reduced-fat mexican cheese blend
1 1/2 cups reduced-fat colby-monterey jack cheese

Directions:

1. Preheat the oven to 350 degrees.
2. Put the EVOO in a sauté pan. Add the onion and bell pepper and sauté for about 7 minutes. Add the garlic and sauté another 2 minutes.
3. Add the spices, and sauté with the veggies for 1 minute before adding the black beans, corn, and the 2 cans of Rotel. Do not drain the Rotel, since you need the liquid.
4. Cook the filling together for about 15 minutes. Taste the filling for seasoning, and adjust if you like.
5. ASSEMBLY: spray your baking dish with non stick spray. Spoon a thin layer of the enchilada sauce to coat the bottom of the dish. I use El Pato red sauce, but use your favorite kind.
6. Add one layer of corn tortillas (use 4). Cut them to fit if needed.
7. Add another thin layer of enchilada sauce to the tortillas. Then add about half of the bean filling.
8. Sprinkle one cup of cheese on top of the filling. Top with another layer of tortillas (4 tortillas).
9. Top with enchilada sauce, another layer of beans, and another cup of cheese.
10. Top with final 4 tortillas. Pour over the remaining sauce over the bake.
11. Spray a piece of foil so it won't stick to the pan, and cover the dish. Bake for 30 minutes.
12. Remove from the oven and take off the foil. Sprinkle on the remaining cheese and bake for another 15 minutes.
13. Let it sit out of the oven for about 5 minutes before serving.
Toppings: sour cream, guacamole, shredded lettuce, or Pico de Gallo (or be naughty and top with all).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1838.27 Kcal (7696 kJ)
Calories from fat	792.99 Kcal
		% Daily Value*
Total Fat	88.11g	136%
Cholesterol	215.11mg	72%
Sodium	2420.13mg	101%
Potassium	1419.81mg	30%
Total Carbs	130.59g	44%
Sugars	10.85g	43%
Dietary Fiber	19g	76%
Protein	85.86g	172%
Vitamin C	65mg	108%
Vitamin A	3.3mg	109%
Iron	29.6mg	165%
Calcium	2435mg	243%

Amount Per 100 g
Calories	253.09 Kcal (1060 kJ)
Calories from fat	109.18 Kcal
		% Daily Value*
Total Fat	12.13g	136%
Cholesterol	29.62mg	72%
Sodium	333.2mg	101%
Potassium	195.48mg	30%
Total Carbs	17.98g	44%
Sugars	1.49g	43%
Dietary Fiber	2.62g	76%
Protein	11.82g	172%
Vitamin C	8.9mg	108%
Vitamin A	0.4mg	109%
Iron	4.1mg	165%
Calcium	335.2mg	243%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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