two-bean enchilada casserole
(1 RATING)
A perfect recipe for someone who is diabetic or a meatless Monday meal.
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prep time
25 Min
cook time
45 Min
method
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yield
6 (1 cup)servings
Ingredients
- 1 tablespoon butter
- 1 tablespoon all purpose flour
- 1 can no salt added tomato sauce(8oz)
- 3/4 cup reduced sodium chicken broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground dried oregano
- 1/8 teaspoon ground cinnamon
- 1 can 15 oz no-salt added black beans,drained and rinsed
- 1 can 15 oz no-salt added pinto beans ,drained and rinsed
- 3/4 cup chopped sweet pepper
- 1/2 cup chopped onion
- 1 can 4 oz diced green chili peppers,undrained
- 9 - 6 inch corn tortillias,cut into wedges
- 2 cups shredded reduced-fat cheddar cheese
- - chopped fresh tomato(optional)
How To Make two-bean enchilada casserole
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Step 1Preheat oven to 350 degrees.In a small saucepan melt butter over med. heat.Add flour,stirring until smooth.Stir in tomato sauce,broth,chili powder,cumin,oregano,and cinnamon.Cook and stir until thickened and bubbly.Cook and stir 1 minute,set aside.
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Step 2In a medium bowl combine black beans,pinto beans,sweet pepper,onions and chili peppers;set aside.
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Step 3Coat a 2 quart rectangular baking dish with non-stick cooking spray.Spread 1/3 cup of tomato sauce mixture on bottom of the prepared dish.Layer 1/3 of the wedged tortillas on the sauce.Top with 1/3 of bean mixture.Spread remaining sauce over all.Sprinkle with 2/3 cheese;repeat layers twice,starting with tortillas and setting aside the final 2/3 cup of cheese.
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Step 4Cover with foil.Bake 35 minutes.Remove from oven,remove foil and sprinkle with remaining cheese.Put back in oven,bake uncovered for 10 minutes or until cheese melts.Top with fresh chopped tomatoes.
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