Black Bean Enchilada Casserole Food

BEAN ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350°F. Spray 13x9-inch baking dish with cooking spray. Spread half of enchilada sauce in bottom of dish. Cook corn in microwave according to package directions, using minimum cook time.
• Spread about half of refried beans on 6 tortillas. Place tortillas, bean-side up, over sauce in dish, overlapping to fit. Stir together remaining enchilada sauce, corn, black beans and undrained tomatoes in large bowl. Spread half of corn mixture over tortillas in dish. Sprinkle with 1 cup cheese.
• Repeat layering with remaining refried beans and tortillas, corn mixture and remaining 1 cup cheese.
• Bake 35 minutes or until hot in center and bubbly around edges. Let stand 5 minutes before cutting into 8 pieces.

LAYERED CHICKEN AND BLACK BEAN ENCHILADA CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat a large skillet over medium heat, and spray with vegetable cooking spray. Saute chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chile peppers.
• Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream. Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas. Cover dish with a lid or aluminum foil.
• Bake for 30 minutes in the preheated oven. Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts. Let stand 10 minutes before serving.

PULLED PORK ENCHILADA CASSEROLE

Steps:

• Preheat the oven to 400˚. Coat an 8-inch square baking dish with cooking spray. Spread 1/2 cup enchilada sauce in the bottom of the pan and top with 3 corn tortillas, slightly overlapping and cutting as needed to fit. Top with half each of the pork, beans and corn; sprinkle with 1/2 cup cheese. Top with 3 more tortillas and spread with another 1/2 cup enchilada sauce. Top with the remaining pork, beans and corn and sprinkle with another 1/2 cup cheese. Top with the remaining 4 tortillas; spread the remaining enchilada sauce on top.
• Cover with foil and bake until hot and bubbling around the edges, 20 to 25 minutes. Uncover, top with the remaining 1 cup cheese and continue to bake until melted and bubbling all over, about 10 minutes. Top each serving with sour cream, scallions and cilantro.

BLACK BEAN ENCHILADAS

Steps:

• In a nonstick skillet, cook and stir onion and green pepper in broth for 2-3 minutes or until tender. Mash one can of black beans. Add to the skillet with 3/4 cup of picante sauce and remaining beans; heat through., Spoon 1/4 cup mixture down the center of each tortilla. Roll up and place, seam side down, in a 13-in. x 9-in. baking dish coated with cooking spray. Combine tomatoes and remaining picante sauce; spoon over enchiladas., Cover and bake at 350° for 15 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer. To serve, place 1/2 cup lettuce on each place and top with two enchiladas. Serve with sour cream.

TWO-BEAN ENCHILADA CASSEROLE

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.

SWEET POTATO BLACK BEAN ENCHILADA BAKE

Steps:

• Preheat oven to 425°.
• Make sauce by combining all ingredients in a blender. Blend until smooth and set aside.
• Add oil to a large skillet over medium heat. Once hot add onion and garlic and sauté until fragrant, about 3 minutes. Add jalapeño, sweet potatoes and salt. Cover and cook for 12-15 minutes or until sweet potatoes are tender. The cook time will vary based on how big your sweet potato chunks are. Just be sure they are fully cooked and tender. Add black beans and baby spinach. Toss to combine and remove from heat.
• Grab a 9X13 baking dish, lightly grease and start layering ingredients for the bake. Place four tortillas over the bottom of the dish, add 1/3 of the enchilada sauce, 1/2 of black bean and sweet potato mixture and 1/2 of the cheese. Add 4 tortillas, 1/3 of sauce and 1/2 black bean and sweet potato mixture. Add 4 tortillas, 1/3 of the enchilada sauce and top with the remaining cheese.
• Bake uncovered at 425° for about 20 minutes or until the top layer of cheese has melted and the bake is hot throughout.
• Serve with toppings of your choice -- green onions, chopped cilantro, sour cream or Greek yogurt and avocado.

TURKEY AND BLACK BEAN ENCHILADA CASSEROLE

Steps:

• Cook the turkey, pepper, onion and spices in a large skillet over medium heat until meat is no longer pink. Stir in the tomato sauce, stewed tomatoes and salsa; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, breaking up tomatoes with the back of a spoon. Stir in beans; heat through., Spread 1 cup meat mixture into a greased 13x9-in. baking dish. Top with 4 tortillas. Spread with half the remaining meat mixture; sprinkle with 1 cup cheese. Layer with remaining tortillas and meat mixture., Cover and bake at 350° for 20 minutes. Sprinkle with remaining cheese. Bake, uncovered, until bubbly and cheese is melted, 5-10 minutes longer. Let stand for 10 minutes. If desired, serve with toppings. Freeze Option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. If desired, serve with toppings.

VEGAN ENCHILADA CASSEROLE

Steps:

• Make the enchilada sauce by combining all the ingredients in a high-speed blender.
• Blend until smooth.
• Set aside
• In a skillet, saute onions until translucent.
• Add red bell pepper, jalapeno, pinto beans, and corn.
• Cook until heated through and all the fluid dissipates.
• Prepare the Vegan Nacho Cheese Sauce Prepare Lentil Taco Meat (optional layer)Layering the vegan enchilada casserole
• Begin by pouring 1/3 of the enchilada sauce into the bottom of an 8 X 8 casserole dish.
• Spread the sauce evenly on the bottom.
• Now, cut the tortillas in half, and place half of them in the casserole pan's base, overlapping each other, creating a tortilla layer.
• Add 1/2 of the bean vegetable mixture.
• Add 1/2 the lentil meat (if using)
• Pour 1 cup of vegan nacho cheese sauce next.
• Next, pour 1/3 of the enchilada sauce.
• Repeat the layers, ending with the last 1/3 of the enchilada sauce
• Preheat the oven to 350 degrees
• Cover the casserole with a top or aluminum foil and cook for 40 minutes.
• Remove the cover or casserole top and cook for 10 more minutes, uncovered.
• Remove from the oven and cover again, allowing the casserole to set up before cutting.
• Cut into 6 pieces
• Serve with fresh diced tomatoes, cilantro, and green onions.

TURKEY AND BLACK BEAN ENCHILADA CASSEROLE

Steps:

• Cook turkey, onions, chile powder and cumin in large nonstick skillet until turkey is done, stirring occasionally. Remove from heat. Stir in beans and chiles.
• Mix sour cream, flour and garlic powder until blended.
• Cover bottom of 13x9-inch baking dish sprayed with cooking spray with 4 tortillas, cutting as necessary to fit; top with layers of half each of the turkey mixture, sour cream mixture and enchilada sauce. Repeat layers. Cover with foil. Refrigerate 2 hours.
• Heat oven to 350°F. Bake casserole (covered) 35 to 40 min. or until heated through. Sprinkle with cheese; bake 5 min. or until melted. Sprinkle with cilantro.

EASY CHICKEN AND BLACK BEAN ENCHILADA CASSEROLE

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• Spread 1/2 cup of the enchilada sauce evenly in bottom of baking dish. In medium bowl, stir together chicken, 3/4 cup of the sauce, the taco seasoning mix, beans and frozen corn.
• Place 8 tortilla halves in bottom of baking dish on top of sauce. Spread half of the chicken mixture evenly over tops of tortilla halves; sprinkle with 1 cup of the cheese. Top with remaining tortilla halves, chicken mixture and enchilada sauce.
• Cover baking dish with foil. Bake 30 to 35 minutes or until bubbly around edges. Sprinkle with remaining cheese.
• Bake uncovered 5 to 7 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Top with green onions, cilantro and crema.

AMY'S CHICKEN AND BLACK BEAN ENCHILADA CASSEROLE

Steps:

• Heat a large skillet over medium-high heat. Sauté onion and chicken for 5 minutes. Add the garlic, cumin, coriander, salt and pepper. Continue to sauté until chicken is thoroughly cooked through, about 10 more minutes. Transfer to a large bowl. Add the cilantro, then gently fold in the rice and black beans.
• In a sauce pan over low-medium heat, stir together 1-10 oz. can of enchilada sauce, the cream cheese, sour cream and chili peppers. Remove from heat when fully incorporated. Add sauce to chicken mixture.
• Spray the bottom of a 10x13 baking dish. Place 6 tortillas on the bottom of the pan, overlapping them to make a solid row of tortillas.
• Spoon half of the chicken mixture over the tortillas and sprinkle on ¾ cup cheese. Layer again with 6 tortillas, the rest of the chicken mixture, followed by ¾ cup cheese. Cover casserole with 4 tortillas, the second 10 oz. can of enchilada sauce and then sprinkle the remaining ½ cup cheese over the top.
• Cover with aluminum foil (I spray the inside cover so the cheese doesn't stick) and bake for 45 minutes in a preheated 375 degree F oven. Remove the foil and bake an additional 15 minutes, or until nicely browned on top.
• Let rest for 10 minutes before serving. Enjoy!

BLACK BEAN ENCHILADA CASSEROLE

Steps:

• Heat over to 400.
• Brown ground beef in large skillet over medium high heat until no longer pink.
• Drain.
• Add taco seasoning& water-mix well.
• Cook about 4 minutes.
• Heat oil in a medium saucepan over medium heat until hot.
• Add onion and garlic-cook until tender.
• Add beans, enchilada sauce and green chiles.
• Mix well.
• Bring to a boil-remove from heat& stir in sour cream.
• Spoon ground beef mixture down center of each tortilla.
• Roll up, seam side down in an ungreased 12 x 8 baking dish.
• Spoon bean& enchilada sauce mixture over filled tortillas.
• Sprinkle with cheese.
• Bake at 400 for 8 to 12 minutes.
• Spoon salsa down center of casserole.
• Sprinkle with green onions.

VEGETARIAN MEXICAN CASSEROLE WITH BLACK BEANS

Steps:

• Gather the ingredients.
• Preheat oven to 350 F. Combine onion, pepper, garlic, salsa, cumin, and black beans in large skillet and bring to simmer over medium heat. Cook, frequently stirring, for 3 minutes.
• Arrange 6 tortillas in bottom of 9 x 13-inch baking dish, overlapping them as necessary.
• Spread half of bean mixture over tortillas and sprinkle with half of cheese. Repeat layering process with remaining tortillas, bean mixture, and cheese.
• Cover dish with foil and bake 15 minutes. Carefully remove foil and serve warm. Garnish with tomatoes, sour cream, and olives.

BLACK BEAN ENCHILADA CASSEROLE

Steps:

• Preheat the oven to 350°F. Coat a 9 x 13-inch casserole dish with cooking spray.
• Bake the tortillas in a single layer on baking sheets for about 10 minutes or until crisp. Set aside to cool.
• In a large skillet set over medium-high heat, combine the tomatoes and their juice, green onions, onion, salsa, and cumin. Bring to a boil, reduce the heat to low, and simmer, uncovered, for 8 minutes.
• Stir in the soup and black beans, and cook 5 minutes or until heated through.
• Spread one-third of the bean mixture over the bottom of the prepared casserole dish. Top with half of the tortillas, overlapping as necessary, and sprinkle over 1 cup of the cheese. Add another third of the bean mixture, top with the remaining tortillas, and sprinkle on 1 cup of the cheese. Finish the layers with the last third of the bean mixture and remaining 1/2 cup cheese.
• Bake the casserole for 25 to 30 minutes or until heated through, and serve hot.
• notes
• Vegetarian friendly!
• If you find yourself short on time, feel free to buy baked tortilla shells from the grocery store instead of toasting them yourself.