Black Bean Enchilada Casserole
Cilantro Slaw
Ingredients
- ¾ cup chopped onion
- 1 (15-oz) can black beans, rinsed and drained
- ¾ cup mild red enchilada sauce, divided
- 2 oz ⅓ less fat 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 combined.
- Preheat broiler. Arrange 2 tortillas in a greased small broiler-proof baking dish, tearing to fit, if needed. Top with one-third of bean mixture and 2 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
- ½ Tbsp minced garlic
- ½ Tbsp 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 bowl. Add slaw and radish; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
427
|
68
|
495
|
| Fat (g) | 16 | 5 | 21 |
| Sat. Fat (g) | 8 | 1 | 9 |
| Protein (g) | 18 | 1 | 19 |
| Carb (g) | 58 | 5 | 63 |
| Fiber (g) | 11 | 2 | 13 |
| Sodium (mg) | 960 | 160 | 1120 |
| T. Sugs (g) | 7 | 0 | 7 |
| A. Sugs (g) | 0 | 0 | 0 |
Quick & Healthy Meal Plan
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