A healthy, affordable vegetarian dinner goes from your freezer to your oven -- with just 4 simple ingredients!
Course Dinner
Cuisine Mexican
Prep Time 10 minutesminutes
Cook Time 35 minutesminutes
Total Time 45 minutesminutes
Servings 4people
Calories 383.6kcal
Author Blair Lonergan
Ingredients
215 ounce cans black beans, drained and rinsed
1 ½cupsenchilada sauce
1cupreduced-fat shredded Mexican-blend cheese
86-inch corn tortillas
Optional garnish: sour creamsliced green onion, sliced olives, diced avocado or guacamole
Instructions
Spray a 2-quart baking dish with nonstick spray.
In a large bowl, combine half of the enchilada sauce (about ¾ cup) with beans and half of the cheese (about ½ cup).
Place 4 of the tortillas in the bottom of the prepared dish, tearing them as necessary to cover the bottom (overlapping is fine).
Top with half of the bean mixture and drizzle with ¼ cup of enchilada sauce. Repeat layers one more time, ending with remaining ½ cup of cheese on top.
Cover tightly with foil.
Freeze casserole until ready to bake.
Thaw in refrigerator overnight before baking.
When ready to serve, bake casserole (covered) at 350 degrees F for 30 minutes. Uncover and bake for an additional 5-10 minutes.
Notes
You can double all of the ingredients and prepare the casserole in a 9 x 13-inch baking dish to serve a larger crowd!