Meatless Mondays  |  Posted 10.01.14

Mexican Enchilada Casserole with Black Beans

Mexican Enchilada Casserole with Black Beans

Serves 8

Ingredients

  • 2 cups hopped onion, fresh or frozen
  • 1 1/2 cups chopped red pepper, fresh or frozen
  • 2 garlic cloves, minced
  • 3/4 cup salsa
  • 2 tsp ground cumin
  • 2 15.8 ounce cans black beans, drained
  • 12 6-inch corn tortillas
  • 2 cups Monterey Jack and Cheddar blend cheese shredded (preferably reduced fat)
  • 3 tomatoes chopped (optional)
  • 1/2 cup sour cream (optional)
  • 1/2 cup sliced black olives (optional)

Instructions

  • Preheat oven to 350 degrees.
  • Combine onion pepper, garlic, salsa, cumin and black beans in large skillet and bring to simmer over medium heat. Cook, stirring frequently for 3 minutes.
  • Arrange 6 tortillas in bottom of 9" × 13" baking dish overlapping them as necessary. Spread half of bean mixture over tortillas and sprinkle with half of cheese. Repeat layering process with remaining tortillas, bean mixture and cheese.
  • Cover dish with foil and bake 15 minutes. Carefully remove foil and serve warm.
  • Garnish with tomatoes, sour cream and olives.