Loading...
Fiber-rich black bean enchilada casserole – a creamy, comforting, and quick-to-make dinner for all.
Layers of corn tortillas, hearty black beans, and sweet corn baked in a smoky enchilada sauce and topped with bubbly, melted cheese. A weeknight-friendly Tex-Mex classic that's both comforting and packed with flavor.
Serving size: 1 serving
Creamy, chunky, and packed with fresh flavors. This classic Tex-Mex dip is the perfect party starter, ready in minutes with ripe avocados, zesty lime, and a little kick of jalapeño.
Serving size: 1 serving
A vibrant and heart-healthy vegetarian lunch featuring seasoned black bean and vegetable tacos on corn tortillas, complemented by a zesty quick-pickled onion salad.
A hearty and satisfying vegetarian burrito packed with seasoned black beans, creamy avocado, and fresh toppings, all wrapped in a fiber-rich whole-wheat tortilla.
A kidney-friendly vegetarian lunch featuring seasoned black bean tacos with crisp vegetables, served alongside a refreshing, low-sodium onion and cucumber salad.
A hearty and healthy breakfast featuring a warm whole wheat tortilla filled with fluffy scrambled eggs and fiber-rich black beans, served with a fresh, juicy pear on the side.
A vibrant and satisfying vegetarian lunch featuring hearty black bean and vegetable tacos on corn tortillas, served with a zesty onion salad and a dollop of creamy Greek yogurt.
A satisfying and heart-healthy vegetarian lunch, featuring a low-sodium black bean burrito on a whole wheat tortilla, served with fiber-rich brown rice and creamy avocado.
Fiber-rich black bean enchilada casserole – a creamy, comforting, and quick-to-make dinner for all.
This tex_mex dish is perfect for dinner. With 921.71 calories and 32.81g of protein per serving, it's a nutritious choice for your meal plan.
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or oil.
In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for 4-5 minutes until softened and translucent.
Stir in the minced garlic and cook for 1 minute more until fragrant, being careful not to burn it.
Create the filling by adding the rinsed black beans, drained corn, chili powder, cumin, oregano, salt, and pepper to the skillet. Pour in 1 cup of the enchilada sauce and stir to combine everything. Let it simmer for 3-4 minutes for the flavors to meld, then remove from heat.
Begin assembling the casserole. Spread 1/2 cup of enchilada sauce evenly over the bottom of the prepared baking dish.
Arrange the first layer by placing 4 tortillas over the sauce, overlapping as needed to cover the surface. Top with half of the black bean mixture and sprinkle with about 2/3 cup of the shredded cheese.
Create the second layer by repeating the process: place 4 more tortillas, the remaining black bean mixture, and another 2/3 cup of cheese.
Finish with a top layer of the final 4 tortillas. Pour the remaining enchilada sauce over the top, ensuring all tortillas are covered. Sprinkle with the last 2/3 cup of cheese.
Bake uncovered for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden brown.
Remove from the oven and let the casserole rest for at least 10 minutes. This is crucial for it to set, making it easier to slice and serve. Garnish with fresh cilantro before serving.
Prepare the avocados. Cut the avocados in half lengthwise and remove the pits. Scoop the flesh into a medium-sized bowl. Immediately pour the lime juice over the avocado to prevent browning.
Mash to your desired texture. Using a fork or a potato masher, mash the avocado to your preferred consistency. For a chunky guacamole, mash lightly, leaving some larger pieces. For a smoother dip, mash more thoroughly.
Add the remaining ingredients. Add the finely diced red onion, deseeded roma tomato, minced jalapeño, minced garlic, chopped cilantro, ground cumin, and salt to the bowl with the mashed avocado.
Combine, rest, and serve. Gently stir all the ingredients together until just combined, being careful not to overmix. Taste and adjust seasoning if needed, adding more salt or lime juice. For best results, let the guacamole sit for 15-20 minutes to allow the flavors to meld. Serve immediately with tortilla chips or as a topping.
