Two-Bean Enchilada Casserole

Two-bean Enchilada Casserole

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Mary Villearreal


A perfect recipe for someone who is diabetic or a meatless Monday meal.


★★★★★ 1 vote

6(1 cup)servings
25 Min
45 Min


  • 1 Tbsp
  • 1 Tbsp
    all purpose flour
  • 1 can(s)
    no salt added tomato sauce(8oz)
  • 3/4 c
    reduced sodium chicken broth
  • 1 Tbsp
    chili powder
  • 1 tsp
    ground cumin
  • 1 tsp
    ground dried oregano
  • 1/8 tsp
    ground cinnamon
  • 1 can(s)
    15 oz no-salt added black beans,drained and rinsed
  • 1 can(s)
    15 oz no-salt added pinto beans ,drained and rinsed
  • 3/4 c
    chopped sweet pepper
  • 1/2 c
    chopped onion
  • 1 can(s)
    4 oz diced green chili peppers,undrained
  • 9
    6 inch corn tortillias,cut into wedges
  • 2 c
    shredded reduced-fat cheddar cheese
  • ·
    chopped fresh tomato(optional)

How to Make Two-Bean Enchilada Casserole


  1. Preheat 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.
  2. In a medium bowl combine black beans,pinto beans,sweet pepper,onions and chili peppers;set aside.
  3. Coat 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.
  4. Cover 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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