Black Bean And Corn Enchilada Casserole No Meat Recipes

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BLACK BEAN AND CORN ENCHILADAS



Black Bean and Corn Enchiladas image

Pull together these cheesy, easy meatless enchiladas with the help of a few and Old El Paso pantry standards. Black beans, corn and green chilies lend colorful Mexican flavor.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 4

Number Of Ingredients 7

1 can (15 oz) black beans, rinsed, drained
1 can (11 oz) whole kernel corn, red and green peppers, undrained
1 can (4.5 oz) Old El Paso™ chopped green chiles, undrained
2 cups shredded Colby-Monterey Jack cheese (8 oz)
1 can (10 oz) Old El Paso™ enchilada sauce
8 flour tortillas (6 to 7 inch)*
Shredded lettuce, chopped tomatoes, chopped avocado, sour cream and salsa, if desired

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix black beans, corn, green chiles, 1 cup of the cheese and 1/4 cup of the enchilada sauce.
  • Spread 1/2 cup of the enchilada sauce over bottom of baking dish. Spoon 1/2 cup bean mixture down center of each tortilla. Roll up tortillas; place seam sides down in baking dish. Spoon remaining enchilada sauce over enchiladas. Sprinkle with remaining 1 cup cheese. Spray sheet of foil with cooking spray. Cover baking dish with foil, sprayed side down.
  • Bake 30 to 35 minutes or until thoroughly heated. Serve topped with lettuce, tomatoes, avocado, sour cream and salsa.

Nutrition Facts : Calories 600, Carbohydrate 76 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 12 g, Protein 30 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1460 mg, Sugar 10 g, TransFat 1 g

BLACK BEAN AND CORN ENCHILADA EGG BAKE



Black Bean and Corn Enchilada Egg Bake image

Enjoy this delicious black bean and corn enchilada egg bake - a hearty casserole dinner that's perfect if you love Mexican cuisine.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 5h30m

Yield 12

Number Of Ingredients 10

10 (6-inch) corn tortillas
1 (15-oz.) can black beans, drained, rinsed
1 (11-oz.) can vacuum-packed whole kernel corn with red and green peppers, drained
1 (10 3/4-oz.) can condensed nacho cheese soup
6 eggs
2 cups milk
1 teaspoon cumin
2 oz. (1/2 cup) shredded Cheddar cheese
1/2 red bell pepper, if desired
3 sprigs fresh cilantro, if desired

Steps:

  • Grease 13x9-inch (3-quart) baking dish. Arrange 6 tortillas on bottom of greased baking dish, overlapping. Spoon beans and corn evenly over tortillas. Spoon cheese soup evenly over vegetables. Cut remaining 4 tortillas into 1-inch strips; arrange over top.
  • In large bowl, combine eggs, milk and cumin; beat until well blended. Pour over tortilla strips. Cover tightly; refrigerate 4 hours or overnight.
  • Heat oven to 325°F. Uncover; sprinkle with cheese. Bake uncovered for 55 to 60 minutes or until eggs are set. Let stand 5 minutes before serving.
  • To garnish, cut five 1-inch-long poinsettia-petal shapes from bell pepper; arrange in center of dish to resemble poinsettia flower. Tuck 2 or 3 sprigs of cilantro between petals. Or, chop bell pepper and cilantro; sprinkle over top.
  • To serve, cut into squares. If desired, top with salsa and sour cream.

Nutrition Facts : Calories 190, Carbohydrate 22 g, Cholesterol 115 mg, Fat 1/2, Fiber 3 g, Protein 10 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 5 g

VEGETARIAN BLACK BEAN ENCHILADAS



Vegetarian Black Bean Enchiladas image

A yummy mix of veggies, refried black beans, and easy homemade enchilada sauce! A tasty change from boring old bean 'n' cheese enchiladas.

Provided by Alexis

Categories     World Cuisine Recipes     Latin American     Mexican

Time 55m

Yield 6

Number Of Ingredients 22

cooking spray
2 tablespoons olive oil
1 onion, chopped
1 small red bell pepper, chopped
1 (14.25 ounce) can vegetarian refried black beans
1 cup corn kernels, thawed
1 (4 ounce) package cream cheese, softened
1 teaspoon ground cumin
salt and ground black pepper to taste
1 cup loosely packed and chopped fresh cilantro
1 (4 ounce) can canned green chiles, undrained
½ cup tomato salsa
½ cup tomato sauce
½ cup vegetable broth
½ lime, juiced
2 cloves garlic, peeled
2 teaspoons dried oregano
6 flour tortillas
2 cups shredded Cheddar cheese, divided
1 cup chopped avocado
1 cup chopped tomatoes
½ cup sour cream, or to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Heat olive oil in a large skillet over medium heat; cook and stir onion and bell pepper in hot oil until tender, about 5 minutes. Reduce heat to medium-low and add refried black beans, corn, and cream cheese; stir well. Season with cumin, salt, and pepper. Simmer until bean mixture is hot, about 5 minutes. Remove from heat.
  • Place cilantro, green chiles and liquid, salsa, tomato sauce, vegetable broth, lime juice, garlic, and oregano in a food processor; blend until smooth, about 10 pulses. Spread about 1/3 cilantro salsa mixture in prepared baking dish.
  • Spread bean mixture evenly down the center of each tortilla and sprinkle with 1 cup Cheddar cheese. Roll tortillas around the cheese and bean fill and arrange enchiladas in the prepared baking dish, seam sides down.
  • Pour remaining cilantro salsa mixture over enchiladas and sprinkle with remaining 1 cup Cheddar cheese.
  • Bake in preheated oven until cheese is melted and sauce is bubbly, 20 to 30 minutes. Garnish with avocado, tomatoes, and sour cream.

Nutrition Facts : Calories 684.4 calories, Carbohydrate 65 g, Cholesterol 68.7 mg, Fat 38.1 g, Fiber 10.3 g, Protein 23.9 g, SaturatedFat 17.2 g, Sodium 1576.9 mg, Sugar 8.4 g

BLACK BEAN AND CORN ENCHILADA CASSEROLE (NO MEAT)



Black Bean and Corn Enchilada Casserole (No Meat) image

We do a meatless meal for dinner once a week. I love Mexican food, so I created this recipe. This is really easy to change up by using flour tortillas, different kinds of Rotel, using more or different cheeses, or green enchilada sauce (verde). I measure the cheese since we are trying to be a bit healthier, but feel free to add more if you like. I normally use a 7 X 11 glass baking dish, so the measurements are for a full pan at that size. If you have leftover filling, you can eat it like a dip with tortilla chips. Sometimes I double the filling and freeze half of it for later. When I know I have a busy day, I will thaw the filling and just assemble the bake quickly for an easy meal. If you must have meat, I think chicken would be a tasty add. Hope you like this recipe!

Provided by CookingBlues

Categories     Cheese

Time 1h10m

Yield 6 , 6 serving(s)

Number Of Ingredients 17

1 tablespoon extra virgin olive oil
1 onion, diced
1 bell pepper, diced
2 garlic cloves, minced
2 teaspoons cumin
1/2 teaspoon Mexican chili powder
1/2 teaspoon salt
1/2 teaspoon black pepper
2 (15 ounce) cans reduced sodium black beans, drained and rinsed
1 1/2 cups frozen corn kernels
1 (10 ounce) can Rotel tomatoes & chilies
1 (10 ounce) can Rotel tomatoes & chilies, HOT
nonstick cooking spray
1 (28 ounce) can red enchilada sauce
12 corn tortillas
1 1/2 cups reduced-fat Mexican cheese blend
1 1/2 cups reduced-fat colby-monterey jack cheese

Steps:

  • 1. Preheat the oven to 350 degrees.
  • 2. Put the EVOO in a sauté pan. Add the onion and bell pepper and sauté for about 7 minutes. Add the garlic and sauté another 2 minutes.
  • 3. Add the spices, and sauté with the veggies for 1 minute before adding the black beans, corn, and the 2 cans of Rotel. Do not drain the Rotel, since you need the liquid.
  • 4. Cook the filling together for about 15 minutes. Taste the filling for seasoning, and adjust if you like.
  • 5. ASSEMBLY: spray your baking dish with non stick spray. Spoon a thin layer of the enchilada sauce to coat the bottom of the dish. I use El Pato red sauce, but use your favorite kind.
  • 6. Add one layer of corn tortillas (use 4). Cut them to fit if needed.
  • 7. Add another thin layer of enchilada sauce to the tortillas. Then add about half of the bean filling.
  • 8. Sprinkle one cup of cheese on top of the filling. Top with another layer of tortillas (4 tortillas).
  • 9. Top with enchilada sauce, another layer of beans, and another cup of cheese.
  • 10. Top with final 4 tortillas. Pour over the remaining sauce over the bake.
  • 11. Spray a piece of foil so it won't stick to the pan, and cover the dish. Bake for 30 minutes.
  • 12. Remove from the oven and take off the foil. Sprinkle on the remaining cheese and bake for another 15 minutes.
  • 13. Let it sit out of the oven for about 5 minutes before serving.
  • Toppings: sour cream, guacamole, shredded lettuce, or Pico de Gallo (or be naughty and top with all).

BLACK BEAN ENCHILADA CASSEROLE



Black Bean Enchilada Casserole image

Make and share this Black Bean Enchilada Casserole recipe from Food.com.

Provided by Lizzybob

Categories     One Dish Meal

Time 40m

Yield 7 serving(s)

Number Of Ingredients 14

1 lb ground beef
1 (1 1/4 ounce) package taco seasoning
2/3 cup water
1 tablespoon oil
1/2 cup chopped onion
2 cloves garlic, minced
1 (15 ounce) can black beans, drained & rinsed
1 (10 ounce) can enchilada sauce
1 (4 1/2 ounce) can chopped green chilies
1/3 cup sour cream
7 -8 fajita size flour tortillas
1 cup shredded sharp cheddar cheese
1 cup salsa
3 green onions, chopped.

Steps:

  • Heat over to 400.
  • Brown ground beef in large skillet over medium high heat until no longer pink.
  • Drain.
  • Add taco seasoning& water-mix well.
  • Cook about 4 minutes.
  • Heat oil in a medium saucepan over medium heat until hot.
  • Add onion and garlic-cook until tender.
  • Add beans, enchilada sauce and green chiles.
  • Mix well.
  • Bring to a boil-remove from heat& stir in sour cream.
  • Spoon ground beef mixture down center of each tortilla.
  • Roll up, seam side down in an ungreased 12 x 8 baking dish.
  • Spoon bean& enchilada sauce mixture over filled tortillas.
  • Sprinkle with cheese.
  • Bake at 400 for 8 to 12 minutes.
  • Spoon salsa down center of casserole.
  • Sprinkle with green onions.

Nutrition Facts : Calories 435.4, Fat 22.6, SaturatedFat 9.5, Cholesterol 65.8, Sodium 833.9, Carbohydrate 34.3, Fiber 6.2, Sugar 3.8, Protein 24.1

ENCHILADA CASSEROLE III



Enchilada Casserole III image

This is a layered casserole that is always a favorite with my husband and kids. Served with Spanish rice and a green salad, it is sure to please everyone.

Provided by Kathy

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 8

Number Of Ingredients 10

1 (1.5 ounce) package dry enchilada sauce mix
1 (6 ounce) can tomato paste
¾ cup water
1 ½ pounds ground beef
1 teaspoon garlic salt
½ teaspoon onion powder
1 (16 ounce) can refried beans
1 (12 ounce) package corn tortillas
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a medium bowl, mix the dry enchilada sauce according to package directions, replacing tomato sauce with the tomato paste and water
  • In a large skillet, brown the ground beef with garlic salt and onion powder; drain fat. Mix refried beans and 1/2 cup of the prepared enchilada sauce with the meat.
  • Dip enough corn tortillas to cover the bottom of a 3 quart casserole dish in the remaining enchilada sauce. Arrange tortillas in the dish. Spoon in half of the meat mixture, covering the tortillas. Spread half of the Cheddar and Monterey Jack cheeses over the meat. Cover with another layer tortillas dipped in enchilada sauce. Spoon in remaining meat mixture and top with a final layer of tortillas dipped in enchilada sauce. Pour any remaining sauce over the layers and top with remaining cheese.
  • Cover and bake in preheated oven for 20 minutes. Remove from oven and let sit for 5 minutes before serving.

Nutrition Facts : Calories 448.6 calories, Carbohydrate 34.6 g, Cholesterol 86.9 mg, Fat 22 g, Fiber 7.5 g, Protein 28.4 g, SaturatedFat 10.7 g, Sodium 1522.1 mg, Sugar 3.3 g

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Dec 29, 2012 - Black Bean And Corn Enchilada Casserole (no Meat) With Extra-virgin Olive Oil, Onion, Bell Pepper, Garlic Cloves, Cumin, Chili Powder, Salt, Black Pepper, Reduced Sodium Black Beans, Frozen Corn Kernels, Rotel Tomatoes, Rotel Tomatoes, Nonstick Cooking Spray, Enchilada Sauce, Corn Tortillas, Mexican
From pinterest.co.uk


BLACK-BEAN ENCHILADA CASSEROLE RECIPE | MYRECIPES
Instructions Checklist. Step 1. Preheat oven to 350°. Advertisement. Step 2. Combine 1/2 cup cheese, rice, and the next 7 ingredients (rice through jalapeño) in a large bowl. Spread 1/4 cup enchilada sauce in bottom of an 11 x 7-inch baking dish coated with cooking spray.
From myrecipes.com


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