Total Preparation Time: 15 to 30 minutes
Ingredients: Bean & Legume
Egg & Cheese
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 6
Origin: Mexican & Spanish
Special Features: Quick to Prepare (under 30 minutes)
Nutrition Content: High Fiber
Meal Type: Entree
Ingredients
1 can (4.5 oz) chopped green chiles
1 can (15 oz) black beans, rinsed and drained
5 Green onions, chopped
1 Medium tomato, chopped
1 can (10 oz) mild enchilada sauce
1 1/2 cups Shredded Monterey Jack cheese
1/2 cup Chopped fresh cilantro
1 1/2 cups Shredded cheddar cheese
4 8-inch flour tortillas
Preparation
Heat oven to 400 degrees. Spray 9-inch glass pie plate with cooking spray. In medium bowl, mix chiles, beans, onions, tomato, 1/2 cup of the enchilada sauce, the Jack cheese, 1/4 cup of the cilantro and 1/2 cup of the cheddar cheese; set aside.
Spoon 1/4 cup enchilada sauce into pie plate. Top with 1 tortilla and 1/3 of the bean mixture. Repeat twice to make 3 layers. Top with remaining tortilla. Cover loosely with foil.
Bake 30 minutes. Uncover; sprinkle with remaining cheddar cheese. Bake 5-7 minutes longer or until cheese is melted. Sprinkle with remaining 1/4 cup of cilantro. Serve with salsa if desired.
Cook's Notes
Use hot enchilada sauce in place of the mild, and pepper-jack cheese in place of the Monterey Jack cheese if you'd like this to be spicy.
Nutrition Information
Calories: 440
;
Total Fat: 19 gr
;
Saturated Fat: 9 gr
;
Carbohydrates: 47 gr
;
Protein: 20 gr
;
Sodium: 1180 mg
;
Fiber: 9 gr