Black Bean Enchilada Casserole
Cilantro Slaw
Wine Recommendation
Mark West Pinot Noir
Ingredients
- 1½ cups chopped onion
- 2 (15-oz) cans black beans, rinsed and drained
- 1½ cups mild red enchilada sauce, divided
- ½ (8-oz) block cream cheese
- 12 corn tortillas
- 1½ cups shredded 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 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.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| 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 |
| T. Sugs (g) | 7 | 0 | 7 |
| A. Sugs (g) | 0 | 0 | 0 |
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