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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Ingredients:
cooking spray |
1 (10-ounce) package frozen southwestern style corn and roasted red peppers, thawed (such as green giant) |
1 (19-ounce) can black beans, rinsed and drained |
1 teaspoon salt |
1 (15-ounce) can red enchilada sauce, divided |
13 corn tortillas, cut in half |
1 1/2 cups (6 ounces) reduced-fat sharp cheddar cheese |
1/2 cup chopped fresh cilantro |
1/2 cup fat-free sour cream |
Directions:
1. Coat a medium skillet with cooking spray; place over medium-high heat until hot. Add corn mixture, and cook, stirring constantly, 3 minutes. Add black beans and salt; cook, stirring constantly, 2 minutes. Remove from heat; set aside.
2. Spoon 1/3 cup enchilada sauce over bottom of a 13- x 9-inch baking dish; spread evenly. Arrange 8 tortilla halves over sauce. Spoon half of corn mixture over tortillas; sprinkle with 1/3 cup cheese. Repeat layer with 8 tortilla halves, remaining corn mixture, and 1/3 cup cheese. Top with remaining 10 tortilla halves. Cover with remaining enchilada sauce and remaining cheese.
3. Cover and bake at 400° for 20 minutes. Uncover and bake 5 minutes or until bubbly. Let stand 10 minutes. Sprinkle with cilantro and serve with sour cream.
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