Mexican

Bean and Cheese Enchilada Casserole takes 15 minutes to prepare.

Bean and Cheese Enchilada Casserole takes 60 minutes to cook.

Bean and Cheese Enchilada Casserole makes 8 servings.

The ingredients for Bean and Cheese Enchilada Casserole are:

2 tsp cumin seed
2 tsp cilantro, dried
2 tsp garlic powder
2 cup corn
1 large onion, chopped
1.50 cup shredded sharp cheddar cheese
3 tsp crushed red pepper flakes
8 small corn tostadas
16 oz Salsa Verde, Herdez
2 oz Cholula hot sauce
1.5 cup (1 can) kidney beans, rinsed and drained
1.5 cup (1 can) black beans, rinsed and drained

Here is how you make Bean and Cheese Enchilada Casserole:

- Preheat oven to 350 degrees.- Heat one tablespoon water in a small skillet. Saut? onion until lightly browned and translucent, adding more water as neccesary to keep from sticking.- Combine onion, beans, Cholula and spices in a large bowl.- Pour 1/2 cup salsa verde into the bottom of a large casserole dish. - Layer half the tortillas on top, then half the bean and onion mixture and half the remaining salsa verde. Repeat. - Sprinkle cheese evenly over the top.- Cover and bake 45 minutes. Uncover and bake an additional 15 minutes or until cheese is bubbly.Serving Size:?makes 8 servings

The nutritional information for Bean and Cheese Enchilada Casserole is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 296.5

• Total Fat: 10.3 g
• Cholesterol: 18.8 mg
• Sodium: 890.9 mg
• Total Carbs: 35.7 g
• Dietary Fiber: 7.0 g
• Protein: 12.0 g

Bean and Cheese Enchilada Casserole is Mexican cuisine.

The dietary needs meet for Bean and Cheese Enchilada Casserole is Vegetarian