Black-Bean Enchilada Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This simple Mexican dinner packs a big flavor punch from chili powder, jalapeño, and red enchilada sauce. It's a great weeknight meal that your whole family is sure to love. Ingredients:
1 cup (4 ounces) shredded reduced-fat monterey jack cheese, divided |
1 cup cooked brown basmati rice or long-grain rice |
1 cup fat-free sour cream |
1/2 cup chopped fresh cilantro |
1/3 cup chopped green onions |
1 teaspoon ground cumin |
1 teaspoon chili powder |
1 (15-ounce) can black beans, rinsed and drained |
1 jalapeño pepper, seeded and chopped |
1 (19-ounce) can red enchilada sauce |
cooking spray |
12 (6-inch) corn tortillas |
Directions:
1. Preheat oven to 350°.
2. Combine 1/2 cup cheese, rice, and the next 7 ingredients (rice through jalapeño) in a large bowl. Spread 1/4 cup enchilada sauce in bottom of an 11 x 7-inch baking dish coated with cooking spray. Heat remaining enchilada sauce in a skillet for 2 minutes or until warm, and remove from heat. Dredge both sides of 6 tortillas in warm enchilada sauce, and arrange tortillas, overlapping, over sauce in baking dish. Top with 1 3/4 cups bean mixture. Dredge both sides of remaining tortillas in warm enchilada sauce, and arrange tortillas, overlapping, over bean mixture. Top with the remaining bean mixture, remaining enchilada sauce, and 1/2 cup cheese. Bake at 350° for 40 minutes or until bubbly.
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