Black Bean Enchilada Casserole
Cilantro Slaw
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Ingredients
- ¾ cup chopped onion
- 1 (15-oz) can black beans, drained and rinsed
- ¾ cup mild red enchilada sauce, divided
- 2 oz cream cheese
- 6 corn tortillas
- ¾ cup shredded Mexican-blend cheese, divided
- ½ (2.25-oz) can sliced black olives, drained
- 2 Tbsp chopped green onion
Instructions
- Cook onion in a large nonstick skillet coated with cooking spray over medium-high heat 6 minutes or until browned. Add beans, ⅓ cup enchilada sauce, and cream cheese, stirring until blended.
- Preheat broiler. Arrange 2 tortillas in a greased 9-inch broiler-safe baking dish, tearing to fit, if needed. Top with one-third of bean mixture and 3 Tbsp Mexican-blend cheese. Repeat layers twice.
- Top with remaining enchilada sauce; sprinkle with remaining Mexican-blend cheese. Broil 3 minutes or until cheese is melted and sauce is bubbly. Sprinkle with olives and green onion.
Side Dish Ingredients
- 2 Tbsp chopped fresh cilantro
- 1½ Tbsp mayonnaise
- 1½ tsp minced garlic
- 1½ tsp lime juice
- ⅛ tsp salt
- ⅛ tsp pepper
- ½ (16-oz) pkg tricolor coleslaw
- 1 radish, cut into matchsticks
Side Dish Instructions
- Whisk together first 6 ingredients in a medium-size bowl. Add slaw and radish; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
447
|
68
|
515
|
| Fat (g) | 19 | 5 | 24 |
| Sat. Fat (g) | 9 | 1 | 10 |
| Protein (g) | 18 | 1 | 19 |
| Carb (g) | 57 | 5 | 62 |
| Fiber (g) | 11 | 2 | 13 |
| Sodium (mg) | 940 | 160 | 1100 |
Quick & Healthy Meal Plan
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