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Black Bean Enchilada Casserole

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Why I Love This Recipe


"The Capitol Times"

Ingredients You'll Need

12 ounces frozen veggie crumbles
1 1/4 ounces taco seasoning mix
2/3 cup water
1 tablespoon vegetable oil
1/2 cup onion -- chopped
2 cloves garlic -- minced
15 ounces canned black beans -- rinsed and drained
10 ounces can enchilada sauce
4 ounces canned chopped green chilies -- drained
1/3 cup reduced fat sour cream
8 8" flour tortilla
1 cup sharp cheddar cheese -- shredded
3 ounces goat cheese -- crumbled
1 cup salsa
3 scallions -- sliced


Heat oven to 400. In a large nonstick skillet over medium high heat, combine veggie crumbles, taco mix and water; mix well. Cook 3-4 minutes, stirring occasionally, to blend flavors. Meanwhile, heat oil in a medium saucepan over medium heat until hot. Add onion and garlic; cook and stir 3-4 minutes or until tender. Add beans, enchilada sauce and green chilies; mix well. Bring to boil, stirring occasionally. Remove from heat; stir in sour cream.

Spoon taco seasoned mixture down center of each tortilla. Roll; place seam side down in a 8x12" baking dish. Spoon bean and enchilada sauce mixture over tortillas. Sprinkle with cheeses. Bake 8-12 minutes, or until cheeses are melted and casserole is thoroughly heated. Remove from oven. Spoon salsa side down center of casserole; sprinkle with scallions.


"The Capitol Times"

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