Two-Bean Enchilada Casserole


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!

Prep Time:
25 mins
Bake Time:
45 mins
Total Time:
1 hr 10 mins


  • 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

  • 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)


  1. 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.

  2. In a medium bowl combine the next five ingredients (through onion).

  3. 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.

  4. 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.

    Two-Bean Enchilada Casserole
    Adam Albright

Simple Swap

Get a little more heat with a poblano chile pepper instead of the green sweet pepper.

Nutrition Facts (per serving)

323 Calories
11g Fat
38g Carbs
19g Protein
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.

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