Vegetarian

Black Bean Enchilada Casserole takes 15 minutes to prepare.

Black Bean Enchilada Casserole takes 30 minutes to cook.

Black Bean Enchilada Casserole makes 8 servings.

The ingredients for Black Bean Enchilada Casserole are:

2 cup chopped onion
1 1/3 cup chopped red bell pepper
14 oz can stewed tomatoes
3/4 cup salsa
1/2 tablespoon garlic
2 tablespoon cumin
2 tablespoons chopped jalapenos
1 tablespoon chili powder
2 15-oz cans black beans, drained
8 corn tortillas
1 c low-fat shredded mozzarella
1 c shredded cheddar
1 14 oz can whole kernel corn, drained

Here is how you make Black Bean Enchilada Casserole:

In a large skillet over medium heat, combine first 6 ingredients, bringing the mixture to a boil. Reduce heat and simmer uncovered for 5 minutes. Stir in beans and corn. Spread 1/3 of the bean mixture over the bottom of a 13x9 pan. Top that with half of the tortillas, overlapping as necessary and half of the cheese. Add another 1/3 of the bean mixture, then remaining tortillas and bean mixture. Top with remaining cheese. Cover and bake at 350 for 30 minutes or until heated through. Garnish with shredded lettuce and chopped tomatoes. Serves 8.Number of Servings: 8Recipe submitted by SparkPeople user BARBSHAKESPEARE.

The nutritional information for Black Bean Enchilada Casserole is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 360.1

• Total Fat: 11.2 g
• Cholesterol: 31.3 mg
• Sodium: 437.1 mg
• Total Carbs: 46.4 g
• Dietary Fiber: 11.9 g
• Protein: 21.7 g