Recipes and Cooking Two-Bean Enchilada Casserole 3.9 (34) 4 Reviews Black beans and pinto beans make this vegetarian Mexican casserole recipe hearty enough to please meat-eaters, too. It's like a south of the border lasagna! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on March 11, 2016 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Bake Time: 45 mins Total Time: 1 hr 10 mins Servings: 6 Jump to Nutrition Facts Ingredients Nonstick cooking spray 1 tablespoon butter 1 tablespoon all-purpose flour 1 8 ounce can no-salt-added tomato sauce ¾ cup reduced-sodium vegetable or chicken broth 1 tablespoon chili powder 1 teaspoon ground cumin 1 teaspoon dried oregano, crushed ⅛ teaspoon ground cinnamon 1 15 ounce can no-salt-added black beans, rinsed and drained 1 15 ounce can no-salt-added pinto beans, rinsed and drained ¾ cup chopped green sweet pepper 1 4 ounce can diced green chile peppers, undrained ½ cup chopped onion 9 6 inch corn tortillas, cut into wedges 2 cup shredded reduced-fat cheddar cheese (8 ounces) Spring mix lettuce, halved cherry tomatoes, and/or sliced pitted ripe olives (optional) Directions 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. Adam Albright Simple Swap Get a little more heat with a poblano chile pepper instead of the green sweet pepper. Rate it Print Nutrition Facts (per serving) 323 Calories 11g Fat 38g Carbs 19g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 323 % Daily Value * Total Fat 11g 14% Saturated Fat 7g 35% Cholesterol 32mg 11% Sodium 433mg 19% Total Carbohydrate 38g 14% Total Sugars 5g Protein 19g Vitamin C 19.5mg 98% Calcium 434.2mg 33% Iron 3.1mg 17% Potassium 572mg 12% Folate, total 48.4mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.