Prep 25 mins
Cook 45 mins
We do a meatless meal for dinner once a week. I love Mexican food, so I created this recipe. This is really easy to change up by using flour tortillas, different kinds of Rotel, using more or different cheeses, or green enchilada sauce (verde). I measure the cheese since we are trying to be a bit healthier, but feel free to add more if you like. I normally use a 7 X 11 glass baking dish, so the measurements are for a full pan at that size. If you have leftover filling, you can eat it like a dip with tortilla chips. Sometimes I double the filling and freeze half of it for later. When I know I have a busy day, I will thaw the filling and just assemble the bake quickly for an easy meal. If you must have meat, I think chicken would be a tasty add. Hope you like this recipe!
- 1 tablespoon extra virgin olive oil
- 1 onion, diced
- 1 bell pepper, diced
- 2 garlic cloves, minced
- 2 teaspoons cumin
- 1⁄2 teaspoon Mexican chili powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 2 (15 ounce) cans reduced sodium black beans, drained and rinsed
- 1 1⁄2 cups frozen corn kernels
- 1 (10 ounce) can Rotel tomatoes & chilies
- 1 (10 ounce) can Rotel tomatoes & chilies, HOT
- nonstick cooking spray
- 1 (28 ounce) can red enchilada sauce
- 12 corn tortillas
- 1 1⁄2 cups reduced-fat Mexican cheese blend
- 1 1⁄2 cups reduced-fat colby-monterey jack cheese
- 1. Preheat the oven to 350 degrees.
- 2. Put the EVOO in a sauté pan. Add the onion and bell pepper and sauté for about 7 minutes. Add the garlic and sauté another 2 minutes.
- 3. Add the spices, and sauté with the veggies for 1 minute before adding the black beans, corn, and the 2 cans of Rotel. Do not drain the Rotel, since you need the liquid.
- 4. Cook the filling together for about 15 minutes. Taste the filling for seasoning, and adjust if you like.
- 5. ASSEMBLY: spray your baking dish with non stick spray. Spoon a thin layer of the enchilada sauce to coat the bottom of the dish. I use El Pato red sauce, but use your favorite kind.
- 6. Add one layer of corn tortillas (use 4). Cut them to fit if needed.
- 7. Add another thin layer of enchilada sauce to the tortillas. Then add about half of the bean filling.
- 8. Sprinkle one cup of cheese on top of the filling. Top with another layer of tortillas (4 tortillas).
- 9. Top with enchilada sauce, another layer of beans, and another cup of cheese.
- 10. Top with final 4 tortillas. Pour over the remaining sauce over the bake.
- 11. Spray a piece of foil so it won't stick to the pan, and cover the dish. Bake for 30 minutes.
- 12. Remove from the oven and take off the foil. Sprinkle on the remaining cheese and bake for another 15 minutes.
- 13. Let it sit out of the oven for about 5 minutes before serving.
- Toppings: sour cream, guacamole, shredded lettuce, or Pico de Gallo (or be naughty and top with all).
This was an OK dinner, but not our favorite. I used one can of whole black beans and one can of vegetarian refried black beans, I only used mild rotel and cant imagine kids would be able to eat it any spicier then that. If I ever make this dish again I will use flour tortillas and sub most of the spices for taco seasoning.