Black Bean Enchilada Casserole
Cilantro Slaw
Ingredients
- 1½ cups chopped onion
- 2 (15-oz) cans black beans, drained and rinsed
- 1½ cups mild red enchilada sauce, divided
- 4 oz ⅓-less-fat cream cheese
- 12 corn tortillas
- 1½ cups shredded reduced-fat Mexican-blend cheese, divided
- 1 (2.25-oz) can sliced black olives, drained
- ¼ cup chopped green onions
Instructions
- Cook onion in a large nonstick skillet coated with cooking spray over medium-high heat 6 minutes or until browned. Add beans, ¾ cup enchilada sauce, and cream cheese, stirring until combined.
- Preheat broiler. Arrange 4 tortillas in a greased 11- x 7-inch broiler-safe baking dish, tearing to fit, if needed. Top with one-third of bean mixture and ⅓ cup Mexican-blend cheese. Repeat layers twice.
- Top with ¾ cup enchilada sauce; sprinkle with ½ cup Mexican-blend cheese. Broil 3 minutes or until cheese is melted and sauce is bubbly. Sprinkle with olives and green onions.
Side Dish Ingredients
- ¼ cup chopped fresh cilantro
- 3 Tbsp olive-oil mayonnaise
- 1 Tbsp minced garlic
- 1 Tbsp lime juice
- ¼ tsp salt
- ¼ tsp pepper
- 1 (16-oz) pkg tricolor coleslaw
- 2 radishes, cut into matchsticks
Side Dish Instructions
- Whisk together first 6 ingredients in a large bowl. Add slaw and radishes; toss.
Top Trending Meal Plan
This recipe selected from the eMeals Top Trending Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
