Recipe: Black bean enchilada casserole
- Cooking spay
- 10 6-inch corn tortillas
- 2 (14-1/2-ounce) can diced tomatoes
- 1-½ cups chopped green onions, green parts only
- 1 cup chopped onion
- 1 cup store-bought salsa or Salsa Rio Grande
- 1 teaspoon ground cumin
- 2 (11-ounce) cans black bean soup
- 1 (15-ounce) can black beans, rinsed and drained
- 10 ounces reduced-fat Cheddar cheese, shredded (2-½ cups)
1 Preheat the oven to 350°F. Coat a 9 x 13-inch casserole dish with cooking spray.
2 Bake the tortillas in a single layer on baking sheets for about 10 minutes or until crisp. Set aside to cool.
3 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.
4 Stir in the soup and black beans, and cook 5 minutes or until heated through.
5 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 ½ cup cheese.
6 Bake the casserole for 25 to 30 minutes or until heated through, and serve hot.
Makes 6 to 8 servings.
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Excerpted from The Casserole Queens Cookbook by Crystal Cook and Sandy Pollock Copyright © 2011 by Crystal Cook and Sandy Pollock . Excerpted by permission of Clarkson Potter, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.