Bean Enchilada Casserole

4
(66 ratings)
Prep
Time
Total Time
Number Of
Ingredients
7
Servings8

All the flavors of enchiladas without the work of rolling them up

Ingredients
  • PAM® Original No-Stick Cooking Spray
  • 1 can (10 oz each) red enchilada sauce
  • 1 pkg (12 oz each) frozen whole kernel corn
  • 1 can (16 oz each) Rosarita® No Fat Traditional Refried Beans
  • 12 soft corn tortillas (6 inch)
  • 1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
  • 1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
  • 2 cups shredded sharp Cheddar cheese
 
Directions
  1. Preheat oven to 350°F. Spray 13x9-inch baking dish with cooking spray. Spread half of enchilada sauce in bottom of dish. Cook corn in microwave according to package directions, using minimum cook time.
  2. Spread about half of refried beans on 6 tortillas. Place tortillas, bean-side up, over sauce in dish, overlapping to fit. Stir together remaining enchilada sauce, corn, black beans and undrained tomatoes in large bowl. Spread half of corn mixture over tortillas in dish. Sprinkle with 1 cup cheese.
  3. Repeat layering with remaining refried beans and tortillas, corn mixture and remaining 1 cup cheese.
  4. Bake 35 minutes or until hot in center and bubbly around edges. Let stand 5 minutes before cutting into 8 pieces.
Cook's Tips

Top casserole with your favorite enchilada toppings --- shredded lettuce, sour cream and avocado, if desired. No frozen corn on hand? Use 1 can (11 oz) whole kernel corn, drained instead. No salt added canned corn will keep the nutrition more similar to frozen corn.

Cook's Tips

Top casserole with your favorite enchilada toppings --- shredded lettuce, sour cream and avocado, if desired. No frozen corn on hand? Use 1 can (11 oz) whole kernel corn, drained instead. No salt added canned corn will keep the nutrition more similar to frozen corn.

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Nutrition Information
Calories: 331 View complete nutrition information
Reviews (35)

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Overall Rating

MsDiva June 17, 2016

Nice and tasty no meat dinner. The kids loved it with a little sour cream on top.

IndyGail April 09, 2016

This was simple, inexpensive and fast.I used more beans and corn because they came in larger packaging.

jbergbom March 17, 2016

Fast, Easy,Delicious. I added green chilies to the diced tomatoes for a little more zip.

Cooking Newb June 02, 2015

i made this last weekend with two small variances because it was what I had on hand. I used low sodium black beans, a 15 oz can of corn and regular (not petite as called for) diced tomatoes. This was so delicious, even when eaten as cold leftovers! It was also incredibly easy, which allows a non-cooking person like me look good when serving this to guests :-) I will be making this again and maybe add some cooked ground turkey and subbing red/orange/yellow peppers for the corn...

bunnee March 29, 2015

Just had this for dinner tonight. Very good, but the corn tortillas got a little mushy.

kitkat October 27, 2014

Very tasty and easy to make. I serve with greek nonfat yogurt instead of sour cream for a lower calorie choice.