Yield: Serves 6 | Prep Time: 20 minutes | Cook Time: 30 minutes
What I love about this cheesy Southwestern-inspired enchilada casserole is that it is not only good for you, but also vegetarian. Packed with fiber from beans and whole wheat, this will fill you up with plenty of vegetables.
INGREDIENTS
6 (8-inch) whole-wheat tortillas
2 teaspoons olive oil
1 cup chopped onion
1 cup chopped red bell pepper
1 tablespoon minced garlic
1 (15-ounce) can black beans, drained and rinsed
1 (11-ounce) can Mexican-style corn, drained
1 (4.5-ounce) can chopped green chiles
¼ cup chopped fresh cilantro, plus extra for serving
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 (16-ounce) can fat-free refried beans
1 (10-ounce) can enchilada sauce, mild or hot
1 cup shredded Mexican cheese blend
Light sour cream
1. Preheat the oven to 375°F. Line a baking sheet with foil and spray with cooking spray. Lightly coat a 9 × 13-inch baking dish with cooking spray.
2. Cut the tortillas into quarters and lay on the baking sheet; spray with cooking spray and place in the oven as it preheats, until the tortillas begin to crisp and brown, about 5 minutes.
3. In a large skillet, heat the olive oil over medium-high heat. Add the onion, bell pepper, and garlic, and cook until the vegetables soften, about 2 minutes. Add the beans, corn, chiles, cilantro, chili powder, cumin, salt, and pepper and cook, stirring, just until warmed through.
4. Place the crisped tortillas in the bottom of the baking dish and spread the refried beans evenly on top. Add the sautéed vegetable and black bean mixture in an even layer and top with the enchilada sauce. Sprinkle the cheese over the casserole and bake for 20 minutes, until hot and bubbling and the cheese is melted. Garnish with cilantro and sour cream and serve.
