Bean Enchilada Casserole
Preparation Time: 15 minutes
Cook Time: 35 minutes
All the flavors of enchiladas without the work of rolling them up.
PAM® Original No-Stick Cooking Spray
1 can (10 oz) red enchilada sauce
1 package (12 oz) frozen whole kernel corn
1 can (16 oz) Rosarita® No Fat Traditional Refried Beans
12 soft corn tortillas (6 inch)
1 can (15 oz) black beans, drained, rinsed
1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
2 cups shredded sharp Cheddar cheese
Preheat oven to 350°F. Spray 13x9-inch baking dish with cooking spray. Spread half of enchilada sauce in bottom of dish. Cook corn in microwave according to package directions, using minimum cook time.
Spread about half of refried beans on 6 tortillas. Place tortillas, bean-side up, over sauce in dish, overlapping to fit. Stir together remaining enchilada sauce, corn, black beans and undrained tomatoes in large bowl. Spread half of corn mixture over tortillas in dish. Sprinkle with 1 cup cheese.
Repeat layering with remaining refried beans and tortillas, corn mixture and remaining 1 cup cheese.
Bake 35 minutes or until hot in center and bubbly around edges. Let stand 5 minutes before cutting into 8 pieces.
Cook's Tips Top casserole with your favorite enchilada toppings -- shredded lettuce, sour cream and avocado, if desired. No frozen corn on hand? Use 1 can (11 oz) whole kernel corn, drained instead. No salt added canned corn will keep the nutrition more similar to frozen corn.
Makes: 8 servings (1 piece each)
|Serving Size 1 pc|
|Servings Per Container 8|
|Amount Per Serving|
|Calories 328||Calories from Fat 0|
|% Daily Value*|
|Total Fat 12g||18%|
|Saturated Fat 6g||31%|
|Total Carbohydrate 42g||14%|
|Dietary Fiber 9g||37%|