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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Fowz Jacobs
[email protected]This casserole was a great way to get my kids to eat their vegetables. They loved the black beans and corn, and the sauce was cheesy and flavorful. I'll definitely be making this again.
Catherine Moss
[email protected]I'm a vegetarian, and I loved this casserole. The black beans and corn were hearty and flavorful, and the sauce was creamy and cheesy. I'll definitely be making this again.
Prakash Majhi
[email protected]This casserole was a great way to use up some leftover chicken. It was easy to make and very tasty. I would definitely make this again.
Temwani Mulenga
[email protected]I made this casserole for a potluck, and it was a huge success. Everyone loved it! I'll definitely be making this again.
Umu kulisi Mussa
[email protected]This casserole was a bit time-consuming to make, but it was worth it. The flavors were amazing, and the casserole was a big hit with my family. I'll definitely be making this again.
AbdulAlijatoi
[email protected]I was pleasantly surprised by how much I enjoyed this casserole. I'm not usually a fan of black beans, but they were delicious in this dish. The sauce was also very flavorful. I'll definitely be making this again.
Aja Middletent
[email protected]This casserole was a great way to use up some leftover black beans and corn. It was easy to make and very tasty. I would definitely make this again.
Sydney Gary
[email protected]I thought this casserole was just okay. The flavors were a bit bland for my taste, and the texture was a bit mushy. I think I'll try a different recipe next time.
Prem Xettri
[email protected]This casserole was a bit too spicy for my taste, but my husband loved it. I think next time I'll use a milder enchilada sauce.
Lindsey Clark
[email protected]I loved this casserole! The black beans and corn were a great combination, and the sauce was flavorful and cheesy. I would definitely make this again.
eddielover
[email protected]This casserole was easy to make and very tasty. I used a store-bought enchilada sauce, which made it even easier. I will definitely make this again.
Yaqob Khan
[email protected]I'm not usually a fan of vegetarian dishes, but this casserole changed my mind. The black beans and corn were hearty and flavorful, and the sauce was creamy and cheesy. I'll definitely be making this again.
John platt
[email protected]This black bean enchilada casserole was a hit with my family! The flavors were bold and delicious, and the casserole was easy to make. I'll definitely be making this again.