Pinto Bean Casserole
Easy and cheesy casserole that's easy on the budget and packed with Tex-Mex flavor!
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Servings: 4
Calories: 572kcal
Ingredients
- 1 tablespoon olive oil
- 1/4 cup yellow onion
- 1 teaspoon garlic minced
- 1 (10-ounce) can red enchilada sauce
- 2 (15-ounce) cans pinto beans, drained and rinsed
- 2 cups tortilla chips crushed and divided
- 1 cup vegan cheddar cheese shredded and divided
Instructions
- Preheat the oven to 400°F. Lightly coat an 8x8-inch casserole dish with non-stick cooking spray and set aside.
- In a medium skillet over medium-high heat, add the olive oil. When the oil is hot, add the onion. Cook for 2 minutes, until softened. Add the garlic and continue cooking for an additional 30 seconds. Stir in the enchilada sauce and pinto beans.
- In the prepared dish, layer 1 cup of tortilla chips, 1/2 of the bean mixture, and 1/2 of the shredded cheese. Repeat with the remaining ingredients.
- Bake for 20 minutes, until golden brown and bubbly. Serve warm.
Nutrition
Calories: 572kcal | Carbohydrates: 79g | Protein: 15g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Sodium: 1041mg | Potassium: 709mg | Fiber: 14g | Sugar: 3g | Vitamin A: 4IU | Vitamin C: 2mg | Calcium: 185mg | Iron: 4mg
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