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Bean Enchilada Casserole
Ingredients
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1
15 ounce can red kidney beans, pinto beans, or black beans, rinsed and drained
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1
15 ounce can garbanzo beans (chickpeas), navy beans, or Great Northern beans, rinsed and drained
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1
10 3/4 ounce can condensed cheddar cheese soup or nacho cheese soup
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1
10 ounce can enchilada sauce
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1
8 ounce can tomato sauce
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2
cups corn chips or tortilla chips, broken
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3/4
cup shredded Monterey Jack cheese with jalapeno peppers or Monterey Jack cheese (3 ounces)
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Assorted toppers (such as sliced pitted ripe olives, sliced green onions, chopped tomato, chopped green sweet pepper, and/or shredded lettuce) (optional)
Directions
1. Preheat oven to 350 degrees F. Grease a 2-quart rectangular baking dish; set aside.
2. In a large bowl, combine beans and soup. Transfer mixture to the prepared baking dish. In a medium bowl, combine enchilada sauce and tomato sauce. Pour sauce mixture over bean mixture. Sprinkle with chips.
3. Cover with lightly greased foil. Bake about 40 minutes or until heated through. Sprinkle with cheese. Let stand for 5 minutes before serving. If desired, serve with toppers. Makes 4 to 6 servings.
Nutrition Facts
(Bean Enchilada Casserole)
- Servings Per Recipe 4,
- Calories 426,
- Protein (gm) 23,
- Carbohydrate (gm) 54,
- Fat, total (gm) 18,
- Cholesterol (mg) 28,
- Saturated fat (gm) 7,
- Dietary Fiber, total (gm) 13,
- Sodium (mg) 2037,
- Vegetables () 1,
- Starch () 2,
- Other Carb () 1,
- High-Fat Meat () 2,
- Percent Daily Values are based on a 2,000 calorie diet
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