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Two-Bean Enchilada Casserole

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"Vegetarian Mexican dish"

Serves 6 | Prep Time 25 | Cook Time 45

Why I Love This Recipe

This is a very healthy vegetarian Mexican dish that is easy to make and very delicious!

Submitted by: "Rachel Morrow"

Ingredients You'll Need

Nonstick cooking spray
1 tbsp butter
1 tbsp all-purpose flour
1-8 oz can no salt-added tomato sauce
3/4 cup reduced sodium vegetable or chicken broth
1 tbsp chili powder
1 tsp ground cumin
1 tsp dried oregano, crushed
1/8 tsp ground cinnamon
1-15 oz can no salt-added black beans, rinsed & drained
1-15 oz can no salt-added pinto beans, rinsed & drained
3/4 cup chopped green sweet pepper
1-4 oz can diced green chili peppers, undrained
1/2 cup chopped onion
9-6 inch corn tortillas, cut into wedges
2 cups shredded reduced-fat cheddar cheese(8 oz)
Spring mix lettuce, halved cherry tomatoes, and/or sliced pitted ripe olives(optional)


Preheat oven to 350 degrees. 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 6 ingredients(through cinnamon). Cook and stir until thickened and bubbly. Cook and stir 1 minute more.

In a medium bowl, combine the next 5 ingredients(through onion).

To assemble, spread 1/3 cup of the sauce in prepared baking dish. Top with 3 of the tortillas, 1/3 of the bean mixture, 1/3 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.

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