two-bean enchilada casserole

★★★★★ 1 Review
Mary_Villearreal avatar
By Mary Villearreal
from Columbus Grove, OH

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

★★★★★ 1 Review
serves 6(1 cup)servings
prep time 25 Min
cook time 45 Min

Ingredients For two-bean enchilada casserole

  • 1 Tbsp
  • 1 Tbsp
    all purpose flour
  • 1 can
    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
    15 oz no-salt added black beans,drained and rinsed
  • 1 can
    15 oz no-salt added pinto beans ,drained and rinsed
  • 3/4 c
    chopped sweet pepper
  • 1/2 c
    chopped onion
  • 1 can
    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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