Black-Bean Enchilada Casserole

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This simple Mexican dinner packs a big flavor punch from chili powder, jalapeño, and red enchilada sauce. It's a great weeknight meal that your whole family is sure to love.
6 servings (serving size: 1 3 1/2-inch square)


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1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese, divided
1 cup cooked brown basmati rice or long-grain rice
1 cup fat-free sour cream
1/2 cup chopped fresh cilantro
1/3 cup chopped green onions
1 teaspoon ground cumin
1 teaspoon chili powder
1 (15-ounce) can black beans, rinsed and drained
1 jalapeño pepper, seeded and chopped
1 (19-ounce) can red enchilada sauce
Cooking spray
12 (6-inch) corn tortillas


Preheat oven to 350°.

Combine 1/2 cup cheese, rice, and the next 7 ingredients (rice through jalapeño) in a large bowl. Spread 1/4 cup enchilada sauce in bottom of an 11 x 7-inch baking dish coated with cooking spray. Heat remaining enchilada sauce in a skillet for 2 minutes or until warm, and remove from heat. Dredge both sides of 6 tortillas in warm enchilada sauce, and arrange tortillas, overlapping, over sauce in baking dish. Top with 1 3/4 cups bean mixture. Dredge both sides of remaining tortillas in warm enchilada sauce, and arrange tortillas, overlapping, over bean mixture. Top with the remaining bean mixture, remaining enchilada sauce, and 1/2 cup cheese. Bake at 350° for 40 minutes or until bubbly.

Created date

October 2003

Nutritional Information

Calories 323
Caloriesfromfat 20 %
Fat 7.2 g
Satfat 2.4 g
Monofat 2.6 g
Polyfat 1.7 g
Protein 16.1 g
Carbohydrate 49.5 g
Fiber 5.5 g
Cholesterol 12 mg
Iron 2.5 mg
Sodium 683 mg
Calcium 269 mg