Black Bean and Cheese Enchilada Bake

Name: Black Bean and Cheese Enchilada Bake
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 yellow onion (medium, chopped); 2 clove garlic (minced); 1 red bell pepper (chopped); 1 can black beans (15 ounce, rinsed and drained); 1 can diced tomatoes (14.5 ounce, undrained); 1 teaspoon ground cumin; 0.5 teaspoon smoked paprika; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 8 corn tortillas (6-inch, cut into quarters); 2 cup Monterey Jack cheese (shredded); 0.5 cup water

Layers of corn tortillas, seasoned black beans, savory tomato sauce, and plenty of melted cheese baked until bubbly and delicious.

Prep: 25 min
Cook: 35 min
Total: 1 hr
Servings: 4
Cuisine: American
Difficulty: Medium
Cost: $2.75/serving

Dietary

Nut-Free
Soy-Free
Egg-Free
Pescatarian
Vegetarian
High-Fiber
High-Protein

Ingredients

1 tablespoon olive oil
1 yellow onion (medium, chopped)
2 clove garlic (minced)
1 red bell pepper (chopped)
1 can black beans (15 ounce, rinsed and drained)
1 can diced tomatoes (14.5 ounce, undrained)
1 teaspoon ground cumin
0.5 teaspoon smoked paprika
0.5 teaspoon salt
0.25 teaspoon black pepper
8 corn tortillas (6-inch, cut into quarters)
2 cup Monterey Jack cheese (shredded)
0.5 cup water

Instructions

Preheat your oven to 375°F (190°C). Lightly grease an 8x8-inch baking dish.
Heat olive oil in a large skillet over medium heat. Add chopped yellow onion and cook until softened, about 5 minutes. Stir in minced garlic and chopped red bell pepper; cook for another 3-4 minutes.
Stir in the rinsed black beans, diced tomatoes (undrained), ground cumin, smoked paprika, salt, and black pepper. Bring to a simmer and cook for 5 minutes, allowing flavors to meld. Remove from heat.
Spread 1/4 of the black bean mixture on the bottom of the prepared baking dish. Top with 1/3 of the corn tortilla quarters, followed by 1/4 of the shredded Monterey Jack cheese.
Repeat the layering two more times, ending with a layer of the black bean mixture on top. Sprinkle the remaining Monterey Jack cheese evenly over the top.
Pour 1/2 cup of water around the edges of the casserole (this helps steam the tortillas).
Bake for 25-30 minutes, or until bubbly and the cheese is melted and lightly golden. Let stand for 5 minutes before serving.

Notes

If preparing for later, let cool completely before refrigerating. To reheat, cover with foil and bake at 350°F (175°C) until warmed through.

Nutrition (per serving)

Calories: 575
Protein: 28.3 g
Carbohydrates: 68.2 g
Fat: 23.5 g
Fiber: 13.9 g
Sodium: 680 mg
Saturated Fat: 12.1 g
Sugar: 9.5 g
Cholesterol: 55 mg