Two-Bean Enchilada Casserole
  • Cooking Time: 45
  • Servings: 6
  • Preparation Time: 25
  • 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)
  1. 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.
  2. In a medium bowl, combine the next 5 ingredients(through onion).
  3. 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.
  4. 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.
This is a very healthy vegetarian Mexican dish that is easy to make and very delicious! Submitted by: "Rachel Morrow"