Black Bean Enchilada Casserole

11 Jul

Another great vegetarian meal idea is black bean enchilada casserole.  This meal was really supposed to be just enchiladas, but I made the mistake of using corn tortillas.  I bought them because they are much lower calorie than flour tortillas, but they have zero bending capability.  I even tried heating them up inside of a wet paper towel but they continued to crack while I tried to roll them.  So I gave up, lined the bottom of the pan with tortillas, topped that with all of the filling and added another layer of tortillas.  I topped that with salsa, covered the pan, and popped it in the oven.  About 15 minutes into baking I removed the foil and topped it with shredded Mexican blend cheese and chopped cilantro then put it back in the oven until the cheese was melty.  For an extra serving of veggies I served this on a bed of romaine lettuce.  This is another quick and very simple, mostly healthy (depending on how much cheese you want to add) meal.  I hope you will give it a try!

Black Bean Enchilada Casserole

Ingredients:

  • 2 cups brown rice, cooked (cook with spices such as salt, pepper, garlic, cumin, and chili powder)
  • 1 bell pepper, chopped (half of two different color peppers gives your meal lost of color)
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 can black beans, rinsed and drained
  • 1 cup and 1/4 cup salsa, divided
  • 1 tbsp. chili powder
  • 1 tsp. cumin
  • 1/4 tsp. crushed red pepper
  • 12 tortillas (your choice of flour or corn)
  • ~1 cup shredded Mexican cheese blend
  • 1/4 cup chopped cilantro

Process:

  • Preheat oven to 350° F.
  • In a large non-stick skillet, saute pepper, onion, and garlic until softened.
  • Add in black beans, 1/4 cup salsa, brown rice, and spices.  Cook until heated through.
  • At the same time, line the bottom of a 9×13″ baking dish with tortillas.
  • Cover tortillas with rice and bean mixture.
  • Top with another layer of tortillas then 1 cup salsa.  Cover with foil and place in oven for about 15 minutes.
  • Remove foil and top casserole with cheese and cilantro.  Place back in the oven and bake until the cheese has just melted.
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2 Responses to “Black Bean Enchilada Casserole”

  1. Ti July 12, 2011 at 10:56 pm #

    LOVE LOVE LOVED this recipe…I tried this tonight with my very own twist…pinto beans…chopped chicken breast..and wheat tortilla…and it was a HIT!!! Loved this idea..keep them coming!!!

    • redheadedchef July 12, 2011 at 11:29 pm #

      I’m really glad you liked it! I’ll keep working on new ideas!!

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