Two Bean Enchilada Casserole Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Mix refried beans, 1 1/2 cup Mexican cheese blend, and onion in a microwave-safe bowl; heat in microwave until cheese is melted, about 1 minute.
• Stack tortillas, 3 at a time, on a microwave-safe plate; heat in microwave until warmed, about 30 seconds. Repeat with remaining tortillas.
• Pour enough enchilada sauce onto a small plate to cover. Quickly dip both sides of each tortilla in enchilada sauce. Spoon bean filling down the middle of each dipped tortilla and wrap tortilla around filling. Arrange filled tortillas in the prepared baking dish. Pour remaining enchilada sauce over filled tortillas and sprinkle remaining cheese over sauce layer. Cover dish with aluminum foil.
• Bake in the preheated oven until sauce is bubbling and cheese is melted, 35 and 40 minutes.

Steps:

• Preheat oven to 375°. In a large bowl, mix reserved chili, corn and beans. Spread 1 cup chili mixture into a greased 13x9-in. baking dish. Layer with 2 tortillas, 2 cups chili mixture, 1 cup cheese and 1/2 cup enchilada sauce. Repeat layers. Top with the remaining tortillas and chili mixture., Bake, covered, 20-25 minutes or until heated through. Sprinkle with remaining cheese. Bake, uncovered, until cheese is melted, 10-15 minutes longer. Let stand 10 minutes before cutting. If desired, serve with lettuce and tomatoes. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Cover casserole with foil; bake as directed, increasing covered time to 40-45 minutes or until a thermometer inserted in center reads 165°. Serve as directed.

Steps:

• Preheat oven to 350°. In a large skillet, cook ground beef over medium heat until no longer pink, breaking it into crumbles; drain. Stir in enchilada sauce and salsa; set aside. , Place 2 tortillas, overlapping as necessary, in the bottom of a greased 13x9-in. baking dish. Cover with a third of the meat mixture. Top with 1 cup corn; sprinkle with 1-1/3 cups cheese. Repeat layers once, then top with remaining tortillas, meat and cheese. , Bake, uncovered, 30 minutes or until bubbly., 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°.

Steps:

• Combine the flour and oil in 2 quart saucepan and stir til smooth.
• Mix the tomato paste with the water and gradually add to the flour/oil mixture stirring until smooth.
• Add garlic, onion, salt, oregano, and red chile to the sauce.
• Bring to a boil over medium heat, stirring frequently.
• While sauce is heating, grate the cheese and drain the can of beans.
• When sauce has boiled and thickened a bit, remove from heat.
• Put a thin layer of sauce, just enough to cover, in the bottom of a 9X12 baking pan. (I use a glass pan).
• Put a layer of 6 tortillas on top of the sauce layer; they will overlap some.
• Spread beans in an even layer on top of the tortilla layer.
• Spread cottage cheese on top of bean layer.
• Sprinkle approx 3/4 of the grated cheese over the cottage cheese.
• Spread 1/2 of the remaining sauce over this.
• Put a second layer of 6 tortillas on top.
• Top with remaining sauce, the rest of the grated cheese, and the sliced olives.
• Bake in 350 degree oven until hot and bubbly, 20 - 30 minutes.
• Serve with sour cream if desired.

Steps:

• 1. Preheat oven to 350 degrees.In a small saucepan melt butter over med. heat.Add flour,stirring until smooth.Stir in tomato sauce,broth,chili powder,cumin,oregano,and cinnamon.Cook and stir until thickened and bubbly.Cook and stir 1 minute,set aside.
• 2. In a medium bowl combine black beans,pinto beans,sweet pepper,onions and chili peppers;set aside.
• 3. Coat a 2 quart rectangular baking dish with non-stick cooking spray.Spread 1/3 cup of tomato sauce mixture on bottom of the prepared dish.Layer 1/3 of the wedged tortillas on the sauce.Top with 1/3 of bean mixture.Spread remaining sauce over all.Sprinkle with 2/3 cheese;repeat layers twice,starting with tortillas and setting aside the final 2/3 cup of cheese.
• 4. Cover with foil.Bake 35 minutes.Remove from oven,remove foil and sprinkle with remaining cheese.Put back in oven,bake uncovered for 10 minutes or until cheese melts.Top with fresh chopped tomatoes.