Recipe

August 26, 2011

Black Bean Enchilada Casserole Recipe

Recipe:

Step 1: Preheat the oven to 350°F. Coat a 9″ x 13″ casserole dish with cooking spray.

Step 2: Bake the tortillas in a single layer on baking sheets for about 10 minutes or until crisp. Set aside to cool.

Step 3: In a large skillet set over medium-high heat, combine the tomatoes and their juice, green onions, onion, salsa, and cumin. Bring to a boil, reduce the heat to low, and simmer, uncovered, for 8 minutes.

Step 4: Stir in the soup and black beans, and cook 5 minutes or until heated through.

Step 5: Spread 1/3 of the bean mixture over the bottom of the prepared casserole dish. Top with half of the tortillas, overlapping as necessary, and sprinkle over 1 cup of the cheese. Add another 1/3 of the bean mixture, top with the remaining tortillas, and sprinkle on 1 cup of the cheese. Finish the layers with the last 1/3 of the bean mixture and remaining 1/2 cup cheese.

Step 6: Bake the casserole for 25-30 minutes or until heated through, and serve hot.

Reprinted with permission from Crystal Cook and Sandy Pollock’s The Casserole Queens Cookbook (2011 Clarkson Potter).

Ingredients

Cooking spay
10 6″ corn tortillas
2 (14-1/2-oz.) cans diced tomatoes
1-1/2 cups chopped green onions, green parts only
1 cup chopped onion
1 cup store-bought salsa
1 tsp ground cumin
2 (11-oz.) cans black bean soup
1 (15-oz.) can black beans, rinsed and drained
10 oz. reduced-fat cheddar cheese, shredded (2-1/2 cups)

Directions

Yield:

Step 1: Preheat the oven to 350°F. Coat a 9″ x 13″ casserole dish with cooking spray.

Step 2: Bake the tortillas in a single layer on baking sheets for about 10 minutes or until crisp. Set aside to cool.

Step 3: In a large skillet set over medium-high heat, combine the tomatoes and their juice, green onions, onion, salsa, and cumin. Bring to a boil, reduce the heat to low, and simmer, uncovered, for 8 minutes.

Step 4: Stir in the soup and black beans, and cook 5 minutes or until heated through.

Step 5: Spread 1/3 of the bean mixture over the bottom of the prepared casserole dish. Top with half of the tortillas, overlapping as necessary, and sprinkle over 1 cup of the cheese. Add another 1/3 of the bean mixture, top with the remaining tortillas, and sprinkle on 1 cup of the cheese. Finish the layers with the last 1/3 of the bean mixture and remaining 1/2 cup cheese.

Step 6: Bake the casserole for 25-30 minutes or until heated through, and serve hot.

Reprinted with permission from Crystal Cook and Sandy Pollock’s The Casserole Queens Cookbook (2011 Clarkson Potter).