Going to a potluck? Here’s a casserole that’s easy to make and transport. It can double as an entrée or side dish to satisfy meat-eaters and vegetarians alike. To tame the heat, substitute Monterey jack for the pepper jack cheese.
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BLACK BEAN ENCHILADA CASSEROLE
Ingredients
- 1 Tbsp. olive oil
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 2 tsp. cumin
- 2 tsp. chili powder
- 15 oz. can black beans, drained and rinsed
- 15 oz. can corn, drained
- 7 oz. can diced roasted green chiles, drained
- 1/2 tsp. salt
- Freshly ground black pepper
- Cooking spray
- 28 oz. can enchilada sauce
- 9 corn tortillas, halved
- 8 oz. pepper or Monterey jack cheese, shredded
Garnish
- Chopped cilantro
- Diced tomatoes
- Sliced jalapeno
- Diced avocado
- Nonfat sour cream
Instructions
In a large nonstick skillet, heat olive oil over medium-high heat. Sauté onion until translucent, about 5 minutes. Add garlic, cumin, and chili powder, stirring constantly for 1 minute. Reduce heat to medium and stir in black beans, corn, and green chiles. Remove from heat and season with salt and pepper.
Prepare a 13-by-9-inch baking pan with cooking spray. Spread about 2/3 cup enchilada sauce in the pan, then place six tortilla halves in a single layer on the sauce. Spread half of the bean mixture evenly on the tortillas then add 2/3 cup enchilada sauce. Sprinkle with 1/3 of the cheese.
Repeat layers with six tortilla halves, remaining bean mixture, 2/3 cup enchilada sauce, and 1/3 of the cheese. Add remaining tortilla halves, enchilada sauce, and cheese. Cover with foil and bake in preheated 350 F oven for 25 minutes or until cheese is melted and sauce is bubbly.
Let stand 10 minutes then garnish as desired. Makes 12 servings.
