Black Bean And Corn Enchilada Casserole No Meat Recipes

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BLACK BEAN AND CORN ENCHILADA CASSEROLE (NO MEAT)



Black Bean and Corn Enchilada Casserole (No Meat) image

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

1 tablespoon extra virgin olive oil
1 onion, diced
1 bell pepper, diced
2 garlic cloves, minced
2 teaspoons cumin
1/2 teaspoon Mexican chili powder
1/2 teaspoon salt
1/2 teaspoon black pepper
2 (15 ounce) cans reduced sodium black beans, drained and rinsed
1 1/2 cups frozen corn kernels
1 (10 ounce) can Rotel tomatoes & chilies
1 (10 ounce) can Rotel tomatoes & chilies, HOT
nonstick cooking spray
1 (28 ounce) can red enchilada sauce
12 corn tortillas
1 1/2 cups reduced-fat Mexican cheese blend
1 1/2 cups reduced-fat colby-monterey jack cheese

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).

BLACK BEAN & CORN ENCHILADAS (WITH OR WITHOUT CHICKEN)



Black Bean & Corn Enchiladas (With or Without Chicken) image

These are great and so easy!!!! The original recipe does not call for chicken, but sometimes i do add it for my husband. You can use corn tortillas or flour, I use flour because that way they dont split. One pan I use red sauce for hubby and second pan I do green sauce for me. Iam not exactly sure how many these make because when you add chicken it makes more then usual. UPDATE: 2-09: I APOLIGIZE FOR THE SAUCE AMOUNT. IT IS THE LARGER CAN YOU NEED NOT THE 10 OZ SIZE. I USE THAT SIZE USUALLY BECAUSE I USE ONE GREEN AND ONE RED(GREEN FOR ME RED FOR HUBBY) I WILL CHANGE THE SIZE NOW!

Provided by punkyluv

Categories     Corn

Time 45m

Yield 8-12 serving(s)

Number Of Ingredients 7

1 (15 ounce) can black beans, drained and rinsed
1 (11 ounce) can mexicorn, drained
1 (4 1/2 ounce) can chopped green chilies, drained
2 cups shredded colby-monterey jack cheese (8oz)
1 (20 ounce) can enchilada sauce
8 (6 -7 inch) flour tortillas (6-7inch)
1 -2 cup shredded cooked chicken (optional)

Steps:

  • Heat oven to 350. Spray 13x9 dish with cooking spray.
  • In med. bowl, mix black beans, corn chilies, 1 cup of the cheese and 1/4 cup of enchilada sauce.
  • Spread 1/2 cup of enchilada sauce over bottom of dish. Spoon 1/2 cup of bean mixture down center of each tortilla. Roll up tortillas, place seam side down in in prepared dish.
  • Spoon remaining sauce over enchiladas.
  • Sprinkle with pemaining 1 cup of cheese.
  • Spray sheet of foil with cooking spray, cover sprayed side down.
  • Bake 30-35 minutes until heated through and cheese is bubbly.
  • Enjoy!

BLACK BEAN VEGGIE ENCHILADAS



Black Bean Veggie Enchiladas image

I created this vegetarian enchiladas recipe one night when we were in the mood for enchiladas but didn't want all the fat and calories of the traditional ones. I used ingredients I had on hand that day, and now this recipe's a family favorite! -Nicole Barnett, Centennial, Colorado

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 enchiladas.

Number Of Ingredients 13

1 small onion, chopped
1 small green pepper, chopped
1/2 cup sliced fresh mushrooms
2 teaspoons olive oil
1 garlic clove, minced
1 can (15 ounces) black beans, rinsed and drained
3/4 cup frozen corn, thawed
1 can (4 ounces) chopped green chilies
2 tablespoons reduced-sodium taco seasoning
1 teaspoon dried cilantro flakes
6 whole wheat tortillas (8 inches), warmed
1/2 cup enchilada sauce
3/4 cup shredded reduced-fat Mexican cheese blend

Steps:

  • In a large skillet, saute the onion, green pepper and mushrooms in oil until crisp-tender. Add garlic; cook 1 minute longer. Add the beans, corn, chilies, taco seasoning and cilantro; cook for 2-3 minutes or until heated through., Spoon 1/2 cup bean mixture down the center of each tortilla. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Top with enchilada sauce and cheese., Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Nutrition Facts : Calories 292 calories, Fat 8g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 759mg sodium, Carbohydrate 43g carbohydrate (4g sugars, Fiber 6g fiber), Protein 13g protein.

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