Black Bean Enchilada Casserole

Name: Black Bean Enchilada Casserole
Total time: 1200 s
Yield: 6 servings
Cuisine: American
Ingredients: 2 cup Black beans; 4 oz Lean ground beef; 1/2 cup Salsa; 1/3 cup Shredded Monterey Jack low fat cheese; 1/4 cup Canned diced green chili peppers; 2 Minced scallions; 1 1/2 cup Reduced sodium tomato purée; 1 tsp Chili powder; 1/4 tsp Ground cumin; 10 Corn tortillas; 1/4 cup Shredded low fat cheddar cheese; 1/4 cup Nonfat sour cream; 1/4 cup Chopped fresh cilantro

Sydney Katherine Liverman @cook_2768592

Edenton, North Carolina

Black Bean Enchilada Casserole

Sydney Katherine Liverman @cook_2768592

Edenton, North Carolina

Saved

Ingredients

20 mins

6 servings

2 cupBlack beans
4 ozLean ground beef
1/2 cupSalsa
1/3 cupShredded Monterey Jack low fat cheese
1/4 cupCanned diced green chili peppers
2Minced scallions
1 1/2 cupReduced sodium tomato purée
1 tspChili powder
1/4 tspGround cumin
10Corn tortillas
1/4 cupShredded low fat cheddar cheese
1/4 cupNonfat sour cream
1/4 cupChopped fresh cilantro

Saved

Steps

20 mins

1

Preheat oven to 425.
2

Spray a 13x9 cooking pan with nonstick spray
3

Combine beans, turkey, and salsa in one bowl. Mash together; add the Monterey Jack, chili peppers, and scallions
4

In a small bowl, mix tomato purée, chili powder, and cumin
5

Spoon half of the bean mixture into the prepared dish. Top with 5 tortillas.spoon half of the tomato mixture on top, then repeat.
6

Top with mozzarella, sour cream, and cilantro. Cover and bake for 15 minutes. Uncover and bake for 15 minutes