Description
A healthy and flavorful enchilada casserole packed with green chiles, beans, and spices for a satisfying meal.
Ingredients
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (4 oz) diced green chiles
- 1 cup corn kernels (fresh or frozen)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 6 whole wheat tortillas
- 1 cup shredded low-fat cheddar cheese
- 1 cup enchilada sauce
- 1/4 cup chopped fresh cilantro
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- In a large bowl, mix black beans, pinto beans, green chiles, corn, onion, garlic, cumin, chili powder, and salt.
- Spread a thin layer of enchilada sauce on the bottom of the baking dish.
- Layer 3 tortillas on top, then spread half the bean mixture and half the cheese.
- Repeat with remaining tortillas, bean mixture, and cheese.
- Pour remaining enchilada sauce over the top.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for another 10 minutes.
- Garnish with cilantro before serving.
Notes
- Use corn tortillas for a gluten-free option.
- Add diced bell peppers for extra veggies.
- Top with avocado or Greek yogurt for creaminess.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican