Mexican Bean Casserole – CE
side salad
  • Clean Eating
  • freezable, meatless
  • 🌿 Aug Recipes
Mexican Bean Casserole – CE
side salad
  • Clean Eating
  • freezable, meatless
  • 🌿 Aug Recipes
Servings:

Ingredients

Prep
  • 30 oz can black beans
  • 1/2 C frozen chopped onions
  • 1 C frozen chopped bell pepper
  • 2 C frozen corn
  • 3 T taco seasoning
  • 4 oz green chilis
  • 6 whole wheat flour tortillas
  • 15 oz refried beans
  • 10 oz enchilada sauce
  • 2 C shredded Mexican cheese blend
On Cooking Day
  • 1/4 C fresh cilantro
  • 6 C salad greens

Instructions

To Assemble
  1. Drain and rinse black beans. Add black beans and next 5 ingredients to bowl. Mix.
  2. Place tortillas at the bottom of casserole dish. Spread refried beans on top, then top with black bean mixture.
  3. Pour enchilada sauce on top, then cover with cheese.
To Cook
  1. Bake at 375 for 25-30 minutes (or until hot and bubbly).
  2. Garnish with chopped cilantro. Serve with side salad.

Ingredients

Prep
  • 30 oz can black beans
  • 1/2 C frozen chopped onions
  • 1 C frozen chopped bell pepper
  • 2 C frozen corn
  • 3 T taco seasoning
  • 4 oz green chilis
  • 6 whole wheat flour tortillas
  • 15 oz refried beans
  • 10 oz enchilada sauce
  • 2 C shredded Mexican cheese blend
On Cooking Day
  • 1/4 C fresh cilantro
  • 6 C salad greens

Instructions

To Assemble
  1. Drain and rinse black beans. Add black beans and next 5 ingredients to bowl. Mix.
  2. Place tortillas at the bottom of casserole dish. Spread refried beans on top, then top with black bean mixture.
  3. Pour enchilada sauce on top, then cover with cheese.
To Cook
  1. Bake at 375 for 25-30 minutes (or until hot and bubbly).
  2. Garnish with chopped cilantro. Serve with side salad.
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