TURKEY AND BLACK BEAN ENCHILADA CASSEROLE
When I don't feel like pulling out the slow cooker, my next favorite weeknight meal is this warm black bean enchilada casserole! This recipe is easy and tasty. What's even better is that it's gluten-free, and could also be made dairy-free, vegetarian or vegan. -Kristine Fretwell, Mission, British Columbia
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Cook the turkey, pepper, onion and spices in a large skillet over medium heat until meat is no longer pink. Stir in the tomato sauce, stewed tomatoes and salsa; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, breaking up tomatoes with the back of a spoon. Stir in beans; heat through., Spread 1 cup meat mixture into a greased 13x9-in. baking dish. Top with 4 tortillas. Spread with half the remaining meat mixture; sprinkle with 1 cup cheese. Layer with remaining tortillas and meat mixture., Cover and bake at 350° for 20 minutes. Sprinkle with remaining cheese. Bake, uncovered, until bubbly and cheese is melted, 5-10 minutes longer. Let stand for 10 minutes. If desired, serve with toppings. Freeze Option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. If desired, serve with toppings.
Nutrition Facts : Calories 313 calories, Fat 12g fat (5g saturated fat), Cholesterol 54mg cholesterol, Sodium 853mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 6g fiber), Protein 25g protein. Diabetic Exchanges
BLACK BEAN AND CORN ENCHILADAS
Pull together these cheesy, easy meatless enchiladas with the help of a few and Old El Paso pantry standards. Black beans, corn and green chilies lend colorful Mexican flavor.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix black beans, corn, green chiles, 1 cup of the cheese and 1/4 cup of the enchilada sauce.
- Spread 1/2 cup of the enchilada sauce over bottom of baking dish. Spoon 1/2 cup bean mixture down center of each tortilla. Roll up tortillas; place seam sides down in baking dish. Spoon remaining enchilada sauce over enchiladas. Sprinkle with remaining 1 cup cheese. Spray sheet of foil with cooking spray. Cover baking dish with foil, sprayed side down.
- Bake 30 to 35 minutes or until thoroughly heated. Serve topped with lettuce, tomatoes, avocado, sour cream and salsa.
Nutrition Facts : Calories 600, Carbohydrate 76 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 12 g, Protein 30 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1460 mg, Sugar 10 g, TransFat 1 g
BLACK BEAN AND CORN ENCHILADA CASSEROLE (NO MEAT)
We do a meatless meal for dinner once a week. I love Mexican food, so I created this recipe. This is really easy to change up by using flour tortillas, different kinds of Rotel, using more or different cheeses, or green enchilada sauce (verde). I measure the cheese since we are trying to be a bit healthier, but feel free to add more if you like. I normally use a 7 X 11 glass baking dish, so the measurements are for a full pan at that size. If you have leftover filling, you can eat it like a dip with tortilla chips. Sometimes I double the filling and freeze half of it for later. When I know I have a busy day, I will thaw the filling and just assemble the bake quickly for an easy meal. If you must have meat, I think chicken would be a tasty add. Hope you like this recipe!
Provided by CookingBlues
Categories Cheese
Time 1h10m
Yield 6 , 6 serving(s)
Number Of Ingredients 17
Steps:
- 1. Preheat the oven to 350 degrees.
- 2. Put the EVOO in a sauté pan. Add the onion and bell pepper and sauté for about 7 minutes. Add the garlic and sauté another 2 minutes.
- 3. Add the spices, and sauté with the veggies for 1 minute before adding the black beans, corn, and the 2 cans of Rotel. Do not drain the Rotel, since you need the liquid.
- 4. Cook the filling together for about 15 minutes. Taste the filling for seasoning, and adjust if you like.
- 5. ASSEMBLY: spray your baking dish with non stick spray. Spoon a thin layer of the enchilada sauce to coat the bottom of the dish. I use El Pato red sauce, but use your favorite kind.
- 6. Add one layer of corn tortillas (use 4). Cut them to fit if needed.
- 7. Add another thin layer of enchilada sauce to the tortillas. Then add about half of the bean filling.
- 8. Sprinkle one cup of cheese on top of the filling. Top with another layer of tortillas (4 tortillas).
- 9. Top with enchilada sauce, another layer of beans, and another cup of cheese.
- 10. Top with final 4 tortillas. Pour over the remaining sauce over the bake.
- 11. Spray a piece of foil so it won't stick to the pan, and cover the dish. Bake for 30 minutes.
- 12. Remove from the oven and take off the foil. Sprinkle on the remaining cheese and bake for another 15 minutes.
- 13. Let it sit out of the oven for about 5 minutes before serving.
- Toppings: sour cream, guacamole, shredded lettuce, or Pico de Gallo (or be naughty and top with all).
SOUTHWEST BLACK BEAN AND CORN ENCHILADAS
I searched and searched for a black bean enchilada recipe that sounded good to me and couldn't find one so I made one up. A few pointers with this recipe it's really easy and you can change it to your tastes. We like to top these with lettuce, tomatoes, green onions, cilantro, guacamole, sour cream, and shoot just about anything else in the fridge that sounds good. Use your favorite salsa, use more or less sour cream, leave the corn, add more bell pepper, really it's up to your but we really really liked these. Hope you do too!
Provided by I Cook Therefore I
Categories Black Beans
Time 40m
Yield 6 enchiladas, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a pan until it shimmers.
- Add the onion and bell pepper and cook for about thirty seconds.
- Add the garlic, cumin and mexican oregano and cook until the onions and peppers are really soft.
- Add the salsa and black beans and cook until heated through.
- Using a potato masher, roughly mash the black beans so that some are broken and some are whole.
- Add the corn and cook until heated through.
- Stir in the sour cream.
- Spray a 9 X 13" casserole pan with cooking spray.
- Spread about a 1/2 cup of the enchilada sauce over the bottom of the casserole dish.
- Spoon the black bean mixture evenly in the center of the tortillas.
- Roll the tortillas up leaving the ends open, and place them seem down in the casserole dish. When I made this I got 6 pretty well stuffed tortillas and it almost totally filled my baking pan.
- Pour the rest of the enchilada sauce over the enchiladas, and use more or less to suit your liking.
- Cooking times vary. If you make this dish ahead of time and put it in the fridge and it cools down all the way I cover it with foil and put it in a 350 degree oven for 30 minutes, and then uncover it and sprinkle the cheese all over it and return it to the oven for another 15 minutes or until it's bubbling and heated through. If you make the bean mixture and stuff the tortillas immediately you won't have to bake it for as long, 10 minutes at 350 degrees uncovered and then sprinkle the cheese over and bake for another 10 minutes and that should do it. Since everything has already been cooked the key here is just getting it heated through.
- Serve topped with your favorite enchilada toppings.
- Enjoy!
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