Black-Bean Enchilada Casserole

Name: Black-Bean Enchilada Casserole
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 237 milliliters cooked brown basmati rice or long-grain rice; 425 grams black beans, rinsed and drained; 1 teaspoon chili powder; 12 6-inchs (6-inch) corn tortillas; 118 milliliters chopped fresh cilantro; 79 milliliters chopped green onions; 1 teaspoon ground cumin; 1 jalapeño pepper, seeded and chopped; 113 grams cup shredded reduced-fat Monterey Jack cheese, divided; 539 grams red enchilada sauce; 237 milliliters fat-free sour cream

Black-Bean Enchilada Casserole might be just the main course you are searching for. This recipe makes 6 servings with 478 calories, 17g of protein, and 16g of fat each. This recipe covers 20% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes approximately 45 minutes. This recipe is typical of Mexican cuisine. It is perfect for Autumn. If you have cream, corn tortillas, ground cumin, and a few other ingredients on hand, you can make it. To use up the sour cream you could follow this main course with the Sour Cream Apple Pie as a dessert.

Instructions

Preheat oven to 35

Equipment you will use

Oven

Combine 1/2 cup cheese, rice, and the next 7 ingredients (rice through jalapeo) in a large bowl.

Ingredients you will need

Cheese

Rice

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Bowl

Spread 1/4 cup enchilada sauce in bottom of an 11 x 7-inch baking dish coated with cooking spray.

Ingredients you will need

Enchilada Sauce

Cooking Spray

Spread

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Baking Pan

Heat remaining enchilada sauce in a skillet for 2 minutes or until warm, and remove from heat. Dredge both sides of 6 tortillas in warm enchilada sauce, and arrange tortillas, overlapping, over sauce in baking dish. Top with 1 3/4 cups bean mixture. Dredge both sides of remaining tortillas in warm enchilada sauce, and arrange tortillas, overlapping, over bean mixture. Top with the remaining bean mixture, remaining enchilada sauce, and 1/2 cup cheese.

Ingredients you will need

Enchilada Sauce

Tortilla

Cheese

Sauce

Equipment you will use

Baking Pan

Bake at 350 for 40 minutes or until bubbly.

Equipment you will use

Oven

Equipment

Oven

Bowl

Baking Pan

Ingredients

Servings:

237milliliters

cooked brown basmati rice or long-grain rice 425grams

black beans, rinsed and drained 1teaspoon

chili powder 126-inchs

(6-inch) corn tortillas 118milliliters

chopped fresh cilantro 79milliliters

chopped green onions 1teaspoon

ground cumin 1

jalapeño pepper, seeded and chopped 113grams

cup shredded reduced-fat Monterey Jack cheese, divided 539grams

red enchilada sauce 237milliliters

fat-free sour cream

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Byron Fiddlestix Vineyard Pinot Noir. Reviewers quite like it with a 5 out of 5 star rating and a price of about 45 dollars per bottle.