Bean Enchilada Casserole Recipe
A relaxed, layered enchilada casserole with corn tortillas, red enchilada sauce, a mix of beans, and plenty of cheddar. Simple to put together, holds up well ahead of dinner, and reheats beautifully.
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Servings: 6
Calories: 526kcal
Ingredients
- 1 teaspoon olive oil
- 1/4 cup white onion chopped
- 1/2 cup green bell pepper chopped
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can pinto beans, drained and rinsed
- 1 15-ounce can kidney beans, drained and rinsed
- 1 4-ounce can diced green chiles
- 1 1/2 cups red enchilada sauce
- 9 corn tortillas cut into 6 triangles each
- 2 1/2 cups cheddar cheese divided
- 2 tablespoons cilantro chopped
- 2 tablespoons scallions, chopped
Instructions
- Preheat the oven to 350°F. Spray an 8x8 casserole dish with non-stick cooking spray.
- Set a medium saucepan over medium heat and add the oil. When the oil is hot, add the onion and green pepper. Cook for 3 minutes, until softened.
- Add the beans and green chiles. Stir to combine and remove from heat.
- Spread 1/2 cup of enchilada sauce onto the bottom of the baking dish.
- Add 18 tortilla triangles to cover the sauce layer.
- Add 1/3 of the bean mixture to cover the tortilla layer.
- Sprinkle 2/3 cup of cheese over the bean mixture.
- Repeat the layers two more times.
- Cover with aluminum foil and bake for 35 minutes.
- Remove the foil and sprinkle with the remaining 1/2 cup cheese. Bake, uncovered, for an additional 5 minutes, until the cheese is melted.
- Garnish with cilantro and scallions. Serve warm.
Nutrition
Calories: 526kcal | Carbohydrates: 59g | Protein: 26g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 47mg | Sodium: 1592mg | Potassium: 760mg | Fiber: 16g | Sugar: 7g | Vitamin A: 954IU | Vitamin C: 21mg | Calcium: 453mg | Iron: 5mg
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