2 (15oz. cans) low sodium black beans, drained and rinsed
1 cup frozen corn, thawed
3 cups low fat shredded pepper jack cheese
18 (6 inch) corn tortillas
Instructions
Heat oven to 450 degrees. Spray 13x9 inch baking pan with non stick cooking spray. Stir together lime juice and enchilada sauce in a small bowl.
Heat 2 tablespoons olive oil in a skillet over medium heat. Add onion and jalapenos and cook until lightly browned (5 minutes). Add garlic and cumin, wait 30 seconds. Add beans, corn and 1/2 cup sauce mixture. Cook two minutes. Remove from heat and stir in 1 cup of cheese and season with salt and pepper.
Line bottom of baking dish with 6 tortillas (it's ok if they overlap a bit). Spread half of bean mixture, 1/2 cup cheese and 3/4 cup sauce on top. Add 6 more tortillas and then remaining bean mixture, and additional 1/2 cup cheese. Layer remaining tortillas, remaining sauce, and remaining cheese on top.
Bake 15 minutes uncovered
Originally Submitted
10/14/2010
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