Black Bean Enchilada Casserole

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Black Bean Enchilada Casserole

 

Ingredients:

1 package of morning star crumbles

1 (1.25-oz.) pkg. Old El Paso® Taco Seasoning Mix

2/3 cup water

1 tablespoon oil

1/2 cup chopped onion

2 garlic cloves, minced

1 (15-oz.) can black beans, drained, rinsed

1 (10-oz.) can Old El Paso® Enchilada Sauce

1 (4.5-oz.) can Old El Paso® Chopped Green Chiles

1/3 cup sour cream

7 or 8 Old El Paso® Flour Tortillas for Soft Tacos & Fajitas (from

10.5-oz. pkg.)

4 oz. (1 cup) shredded sharp Cheddar cheese

2 to 3 oz. crumbled chèvre (goat) cheese

1 cup Old El Paso® Thick 'n Chunky Salsa

3 green onions, sliced

 

Prep Time: 18 Minutes (Ready in 30 Minutes)

Preparation Directions:

1. Heat oven to 400°F. Brown ground beef in large skillet over medium-

high heat for 8 to 10 minutes or until thoroughly cooked, stirring

frequently. Drain.

2. Add taco seasoning mix and water; mix well. Cook 2 to 4 minutes or

until mixture is thickened, stirring occasionally.

3. Meanwhile, heat oil in medium saucepan over medium heat until hot.

Add onion and garlic; cook and stir 3 to 4 minutes or until tender.

Add beans, enchilada sauce and green chiles; mix well. Bring to a

boil, stirring occasionally. Remove from heat. Stir in sour cream.

4. Spoon ground beef mixture down center of each tortilla. Roll up;

place seam side down in ungreased 12x8-inch (2-quart) baking dish.

Spoon bean and enchilada sauce mixture over filled tortillas.

Sprinkle with cheeses.

5. Bake at 400°F. for 8 to 12 minutes or until cheeses are melted and

casserole is thoroughly heated. Spoon salsa down center of casserole;

sprinkle with green onions.

 

 

7 servings

 

 

 

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NUTRITION INFORMATION PER SERVING:

SERVING SIZE: 1/7 of Recipe

Calories 480 Calories from Fat 230

 

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DIETARY EXCHANGES: 2 1/2 Starch, 2 1/2 High-Fat Meat, 1 Fat

OR 2 1/2 Carbohydrate, 2 1/2 High-Fat Meat, 1 Fat