Bean Enchilada Casserole

Name: Bean Enchilada Casserole
Prep time: 15 min
Total time: 45 min
Ingredients: PAM® Original No-Stick Cooking Spray; 1 can (10 oz each) red enchilada sauce; 1 bag (10 oz each) Birds Eye® Steamfresh Sweet 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

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Prep Time: 15 minutes

Total: 45 minutes

Servings: 8

Author : ReadySetEat

oven vegetarian

Ingredients

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PAM® Original No-Stick Cooking Spray1 can (10 oz each) red enchilada sauce1 bag (10 oz each) Birds Eye® Steamfresh Sweet Corn1 can (16 oz each) Rosarita® No Fat Traditional Refried Beans12 soft corn tortillas (6 inch)1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained2 cups shredded sharp Cheddar cheese

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Instructions

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Step 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.

Step 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.

Step 3

Repeat layering with remaining refried beans and tortillas, corn mixture and remaining 1 cup cheese.

Step 4

Bake 35 minutes or until hot in center and bubbly around edges. Let stand 5 minutes before cutting into 8 pieces.