AuthorNorma OlyaDifficultyBeginnerThree Bean Enchilada Casserole – black beans, pinto beans, and kidney beans layered with corn tortillas, enchilada sauce, and cheese. An easy meatless meal the whole family will love!
Preheat oven to 350F. Spray a 2 quart casserole dish with oil.
In a mixing bowl, stir together onion, bell peppers, beans, and diced green chiles until well combined.
Spoon ⅓ cup of the enchilada sauce on the bottom of the dish and spread to all the corners. Spread 3 of the corn tortillas over top; followed by ⅓ of the bean mixture.
Drizzle ⅓ of the remaining enchilada sauce over the beans and sprinkle with ⅔ cup cheese. Repeat layers, leaving off the final cheese layer.
Bake, covered, for 35 minutes. Sprinkle with the remaining cheese Bake 10 minutes, or until cheese is melted.
Top with shredded lettuce, diced tomatoes, and olives, if desired.
Ingredients
Directions
Preheat oven to 350F. Spray a 2 quart casserole dish with oil.
In a mixing bowl, stir together onion, bell peppers, beans, and diced green chiles until well combined.
Spoon ⅓ cup of the enchilada sauce on the bottom of the dish and spread to all the corners. Spread 3 of the corn tortillas over top; followed by ⅓ of the bean mixture.
Drizzle ⅓ of the remaining enchilada sauce over the beans and sprinkle with ⅔ cup cheese. Repeat layers, leaving off the final cheese layer.
Bake, covered, for 35 minutes. Sprinkle with the remaining cheese Bake 10 minutes, or until cheese is melted.
Top with shredded lettuce, diced tomatoes, and olives, if desired.
