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Enchilada Casserole

Prep time 15 mins
Cook time 25 mins
Stand time 10 mins
Yield 8 servings

Ingredients

  • Cooking spray
  • 1 (10-ounce) package frozen southwestern style corn and roasted red peppers, thawed (such as Green Giant)
  • 1 (19-ounce) can black beans, rinsed and drained
  • 1 teaspoon salt
  • 1 (15-ounce) can red enchilada sauce, divided
  • 13 corn tortillas, cut in half
  • 1 1/2 cups (6 ounces) reduced-fat sharp Cheddar cheese
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup fat-free sour cream

Nutrition Information

  • calories 303
  • fat 12.1 g
  • satfat 6.1 g
  • protein 13.4 g
  • carbohydrate 37.8 g
  • fiber 5.5 g
  • cholesterol 32 mg
  • iron 1.7 mg
  • sodium 700 mg
  • calcium 276 mg

How to Make It

  1. Coat a medium skillet with cooking spray; place over medium-high heat until hot. Add corn mixture, and cook, stirring constantly, 3 minutes. Add black beans and salt; cook, stirring constantly, 2 minutes. Remove from heat; set aside.

  2. Spoon 1/3 cup enchilada sauce over bottom of a 13- x 9-inch baking dish; spread evenly. Arrange 8 tortilla halves over sauce. Spoon half of corn mixture over tortillas; sprinkle with 1/3 cup cheese. Repeat layer with 8 tortilla halves, remaining corn mixture, and 1/3 cup cheese. Top with remaining 10 tortilla halves. Cover with remaining enchilada sauce and remaining cheese.

  3. Cover and bake at 400° for 20 minutes. Uncover and bake 5 minutes or until bubbly. Let stand 10 minutes. Sprinkle with cilantro and serve with sour cream.

Oxmoor House Healthy Eating Collection