BLACK BEAN AND CHEESE ENCHILADAS
These cheesy black bean enchiladas are a perfect weeknight dinner ready in one hour!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Lightly spray 11x7-inch (2-quart) glass baking dish with cooking spray. Heat oil in 10-inch skillet over medium heat. Add onion and cumin; cook and stir until onion is tender. Stir in beans.
- Place about 3 tablespoons bean mixture in center of each warm tortilla. Top each with 1/4 cup Monterey Jack cheese. Roll up tightly; place, seam side down, in baking dish. Spoon enchilada sauce over tortillas. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
- Bake 30 to 35 minutes or until thoroughly heated. Sprinkle with Cheddar cheese. Serve enchiladas with salsa.
Nutrition Facts : Calories 660, Carbohydrate 61 g, Cholesterol 65 mg, Fat 2, Fiber 7 g, Protein 29 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 1170 mg, Sugar 4 g
BLACK BEAN ENCHILADAS
Picante sauce gives lots of zip to the tasty filling in these meatless enchiladas. Each generous serving is packed with fresh-tasting ingredients-and fiber, too. -Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a nonstick skillet, cook and stir onion and green pepper in broth for 2-3 minutes or until tender. Mash one can of black beans. Add to the skillet with 3/4 cup of picante sauce and remaining beans; heat through., Spoon 1/4 cup mixture down the center of each tortilla. Roll up and place, seam side down, in a 13-in. x 9-in. baking dish coated with cooking spray. Combine tomatoes and remaining picante sauce; spoon over enchiladas., Cover and bake at 350° for 15 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer. To serve, place 1/2 cup lettuce on each place and top with two enchiladas. Serve with sour cream.
Nutrition Facts : Calories 442 calories, Fat 12g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 1261mg sodium, Carbohydrate 63g carbohydrate (7g sugars, Fiber 10g fiber), Protein 17g protein.
REFRIED BEAN AND CHEESE ENCHILADAS
Very yummy! I grew up making these with my mom and sisters, and everyone I knew loved them! They're easy to make and incredibly tempting! Add chicken or cilantro if you like. I suggest pairing it with easy-to-make boxed Mexican rice.
Provided by hunni662
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
- Mix refried beans, 1 1/2 cup Mexican cheese blend, and onion in a microwave-safe bowl; heat in microwave until cheese is melted, about 1 minute.
- Stack tortillas, 3 at a time, on a microwave-safe plate; heat in microwave until warmed, about 30 seconds. Repeat with remaining tortillas.
- Pour enough enchilada sauce onto a small plate to cover. Quickly dip both sides of each tortilla in enchilada sauce. Spoon bean filling down the middle of each dipped tortilla and wrap tortilla around filling. Arrange filled tortillas in the prepared baking dish. Pour remaining enchilada sauce over filled tortillas and sprinkle remaining cheese over sauce layer. Cover dish with aluminum foil.
- Bake in the preheated oven until sauce is bubbling and cheese is melted, 35 and 40 minutes.
Nutrition Facts : Calories 478.8 calories, Carbohydrate 55.4 g, Cholesterol 55 mg, Fat 19.6 g, Fiber 12.4 g, Protein 22.7 g, SaturatedFat 11.3 g, Sodium 1056 mg, Sugar 1.9 g
BLACK BEAN AND CORN ENCHILADA EGG BAKE
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
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
BLACK BEAN AND QUINOA ENCHILADA BAKE
Great dish for Mexican night with lots of different possibilities. The best thing about this recipe is it can be served by itself for a main dish on Mexican night, or be eaten with tortilla chips as a dip or even rolled up in a tortilla as a taco, burrito, or enchilada. Garnish with green onions, avocado, tomatoes, or/and sour cream. Very versatile recipe. So enjoy and learn the many uses of oh so healthy quinoa.
Provided by S T Andersen
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
- Heat olive oil in a skillet over medium heat; cook and stir onion, yellow bell pepper, orange bell pepper, jalapeno pepper, and garlic in the hot oil until softened, about 10 minutes.
- Mix black beans, pepper mixture, quinoa, cilantro, chili powder, lime juice, cumin, salt, and pepper together in a bowl; transfer to a casserole dish. Pour enchilada sauce over quinoa mixture, spreading sauce evenly over the top. Sprinkle Cheddar cheese over sauce. Cover dish with aluminum foil.
- Bake in the preheated oven for 20 minutes. Remove foil and continue baking until cheese is bubbling, 10 to 15 minutes.
Nutrition Facts : Calories 387.6 calories, Carbohydrate 38.6 g, Cholesterol 39.5 mg, Fat 18 g, Fiber 8.5 g, Protein 19.2 g, SaturatedFat 8.7 g, Sodium 672.6 mg, Sugar 2.2 g
TURKEY AND BLACK BEAN ENCHILADA CASSEROLE
When I don't feel like pulling out the slow cooker, my next favorite weeknight meal is this warm black bean enchilada casserole! This recipe is easy and tasty. What's even better is that it's gluten-free, and could also be made dairy-free, vegetarian or vegan. -Kristine Fretwell, Mission, British Columbia
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Cook the turkey, pepper, onion and spices in a large skillet over medium heat until meat is no longer pink. Stir in the tomato sauce, stewed tomatoes and salsa; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, breaking up tomatoes with the back of a spoon. Stir in beans; heat through., Spread 1 cup meat mixture into a greased 13x9-in. baking dish. Top with 4 tortillas. Spread with half the remaining meat mixture; sprinkle with 1 cup cheese. Layer with remaining tortillas and meat mixture., Cover and bake at 350° for 20 minutes. Sprinkle with remaining cheese. Bake, uncovered, until bubbly and cheese is melted, 5-10 minutes longer. Let stand for 10 minutes. If desired, serve with toppings. Freeze Option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. If desired, serve with toppings.
Nutrition Facts : Calories 313 calories, Fat 12g fat (5g saturated fat), Cholesterol 54mg cholesterol, Sodium 853mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 6g fiber), Protein 25g protein. Diabetic Exchanges
BLACK BEAN AND CORN ENCHILADA CASSEROLE (NO MEAT)
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
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
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
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
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