This is one big Black Bean Enchilada Casserole! Make ahead and freeze for a cold winter day. Great for Meatless Mondays.
Ingredients-
2 cans black beans, drained
1 C. mild salsa
2 C. shredded Mexican cheese blend
2- 14 oz. cans mild red enchilada sauce
20 ct. pack corn tortillas
(you may not use all of these)
Assembly-
Add first 3 ingredients plus 1 can of enchilada sauce to a large bowl. Mix well.
Pour ½ of second can of sauce into a 9×13 baking dish.
Layer casserole-
Tortillas (tear to fit)
Bean mixture
Repeat until all ingredients are used ending with tortillas.
Pour remaining sauce over top.
Cover with foil
Cook-
Bake covered in a 450 degree oven for 30-40 minutes or until heated through.
I am new to freezer meals, but because I’ll be having a baby soon, I’m trying to get into it so I can stock my freezer! This may be a dumb question, but would you cook this, then freeze it and reheat? Or would you freeze it uncooked, then cook it at 450 until heated through? Thanks in advance!