Two Bean Enchilada Casserole Recipes
TWO-BEAN ENCHILADA CASSEROLE
Black beans and pinto beans make this vegetarian Mexican casserole recipe hearty enough to please meat-eaters, too. It's like a south of the border lasagna!
Provided by BHG Test Kitchen
Time 1h10m
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F. Coat a 2-quart rectangular baking dish with cooking spray. For sauce, in a small saucepan melt butter over medium heat. Stir in flour until smooth. Stir in the next six ingredients (through cinnamon). Cook and stir until thickened and bubbly. Cook and stir 1 minute more.
- In a medium bowl combine the next five ingredients (through onion).
- To assemble, spread 1/3 cup of the sauce in prepared baking dish. Top with three of the tortillas, one-third of the bean mixture, one-third of the remaining sauce, and 2/3 cup of the cheese. Repeat layers. Top with remaining tortillas, bean mixture, and sauce.
- Bake, covered, 35 minutes. Sprinkle with remaining 2/3 cup cheese. Bake, uncovered, 10 minutes more or until cheese is melted. If desired, top with lettuce, tomato, and/or olives.
Nutrition Facts : Calories 323 kcal, Carbohydrate 38 g, Cholesterol 32 mg, Protein 19 g, SaturatedFat 7 g, Sodium 433 mg, Sugar 5 g, Fat 11 g, UnsaturatedFat 1 g
TWO-BEAN ENCHILADA CASSEROLE
This classic and comforting Mexican dish is easy to make on a busy weeknight.
Provided by EatingWell Test Kitchen
Categories Healthy Vegetarian Casserole Recipes
Time 1h10m
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F. In a small saucepan melt butter over medium 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 for 1 minute more; set aside.
- In a medium bowl combine black beans, pinto beans, sweet pepper, onion and chile peppers; set aside.
- Coat a 2-quart rectangular baking dish with cooking spray. Spread 1/3 cup of the tomato sauce mixture on the bottom of the prepared baking dish. Layer one-third of the tortillas on top of the sauce. Top with one-third of the bean mixture. Spread one-third of the remaining sauce over all. Sprinkle with 2/3 cup of the cheese. Repeat layers twice, starting with tortillas and setting aside the final 2/3 cup cheese.
- Cover with foil. Bake for 35 minutes. Sprinkle with the reserved 2/3 cup cheese. Bake, uncovered, about 10 minutes more or until cheese melts. If desired, top with lettuce, olives and/or chopped tomato.
Nutrition Facts : Calories 323.1 calories, Carbohydrate 37.9 g, Cholesterol 31.8 mg, Fat 11.4 g, Fiber 9.7 g, Protein 19.2 g, SaturatedFat 6.6 g, Sodium 432.5 mg, Sugar 5.3 g
DOUBLE-DUTY LAYERED ENCHILADA CASSEROLE
Here's a heap of cozy comfort. The Taste of Home Test Kitchen took my recipe for chili without beans and turned it into a scrumptious enchilada casserole. -Molly Butt, Granville, Ohio
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. In a large bowl, mix reserved chili, corn and beans. Spread 1 cup chili mixture into a greased 13x9-in. baking dish. Layer with 2 tortillas, 2 cups chili mixture, 1 cup cheese and 1/2 cup enchilada sauce. Repeat layers. Top with the remaining tortillas and chili mixture., Bake, covered, 20-25 minutes or until heated through. Sprinkle with remaining cheese. Bake, uncovered, until cheese is melted, 10-15 minutes longer. Let stand 10 minutes before cutting. If desired, serve with lettuce and tomatoes. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Cover casserole with foil; bake as directed, increasing covered time to 40-45 minutes or until a thermometer inserted in center reads 165°. Serve as directed.
Nutrition Facts : Calories 409 calories, Fat 17g fat (7g saturated fat), Cholesterol 60mg cholesterol, Sodium 1031mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 6g fiber), Protein 25g protein.
CHEESE AND BEAN ENCHILADA CASSEROLE
This evolved from the 'zaar recipe recipe #58503 and is a family favorite. It comes together quickly, you don't have to fry the tortillas, and it tastes great. It also has less saturated fat than most enchilada recipes.
Provided by ranch-girl
Categories One Dish Meal
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Combine the flour and oil in 2 quart saucepan and stir til smooth.
- Mix the tomato paste with the water and gradually add to the flour/oil mixture stirring until smooth.
- Add garlic, onion, salt, oregano, and red chile to the sauce.
- Bring to a boil over medium heat, stirring frequently.
- While sauce is heating, grate the cheese and drain the can of beans.
- When sauce has boiled and thickened a bit, remove from heat.
- Put a thin layer of sauce, just enough to cover, in the bottom of a 9X12 baking pan. (I use a glass pan).
- Put a layer of 6 tortillas on top of the sauce layer; they will overlap some.
- Spread beans in an even layer on top of the tortilla layer.
- Spread cottage cheese on top of bean layer.
- Sprinkle approx 3/4 of the grated cheese over the cottage cheese.
- Spread 1/2 of the remaining sauce over this.
- Put a second layer of 6 tortillas on top.
- Top with remaining sauce, the rest of the grated cheese, and the sliced olives.
- Bake in 350 degree oven until hot and bubbly, 20 - 30 minutes.
- Serve with sour cream if desired.
ENCHILADA CASSEROLE II
Easy, flavorful and delicious. Kids love it!
Provided by TAMMIE SWAIN
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a deep dish pie plate; set aside.
- In a large skillet over medium heat, brown the ground beef and onion until beef is no longer pink; drain fat. Return to the heat and push the meat and onion to the sides of the pan. Add the garlic to the center of the pan and cook briefly. Stir the beef and onion together with the garlic.
- Stir in the tomato sauce, tomato paste, cumin, chili powder and salt to taste. Mix well and allow to thicken slightly.
- Spoon a thin layer of the beef mixture onto the bottom of the pie plate. Begin layering the tortilla, beef mixture, then cheese, ending with a final layer of cheese on the top.
- Bake in the preheated oven for 30 minutes, or until cheese is melted and lightly browned.
Nutrition Facts : Calories 605.3 calories, Carbohydrate 37.2 g, Cholesterol 122.5 mg, Fat 33.3 g, Fiber 4.2 g, Protein 39.6 g, SaturatedFat 16.1 g, Sodium 1259.7 mg, Sugar 8.3 g
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