Packed with nutritious veggies and black beans, this casserole has all the flavors of a classic enchilada. Top with sour cream and avocado for a creamy finish.

Source: Better Homes and Gardens

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Jason Donnelly

Recipe Summary

prep:
30 mins
bake:
25 mins at 400°
stand:
10 mins
total:
1 hr 5 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F. In an extra-large skillet cook carrots, onions, and garlic in hot oil over medium 5 to 6 minutes or until tender. Stir in beans, corn, edamame, and chiles. Cook and stir 2 minutes more.

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  • Spoon about 1/2 cup of the enchilada sauce in the bottom of a 3-qt. rectangular baking dish. Top with one-third of the vegetable mixture; one-third of the tortillas, overlapping and tearing to fit as necessary; 1/2 cup of the cheese; and one-third of the remaining enchilada sauce. Repeat layers twice.

  • Bake, uncovered, about 25 minutes or until heated through. Let stand 10 minutes. Top with sour cream, if desired, avocado, and chopped fresh cilantro.

Nutrition Facts

374 calories; total fat 17g; saturated fat 5g; polyunsaturated fat 4g; monounsaturated fat 4g; cholesterol 20mg; sodium 741mg; potassium 607mg; carbohydrates 47g; fiber 8g; sugar 6g; protein 13g; trans fatty acid 0g; vitamin a 5064IU; vitamin c 8mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 2mg; vitamin b6 0mg; folate 82mcg; vitamin b12 0mcg; calcium 223mg; iron 2mg.
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