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Bean Enchilada Casserole - Dump and Go Dinner

<p>An easy to prepare main dish that is filling enough to be dinner but without the meat!</p>
8 Servings Recipe By

Ingredients

  • 10 fluid ounces Red Enchilada Sauce
  • 12 ounces Corn, Frozen
  • 16 ounces Refried Beans
  • 12 individual Corn Tortillas
  • 15 ounces drain and rinse Black Beans, Canned
  • 14 1/2 ounces Diced Tomatoes, Canned
  • 2 cups Cheddar Cheese, Shredded

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 4"x4" piece
  • 436 Calories
  • 13g Total Fat
  • 6g Sat Fat
  • 0g Trans Fat
  • 28mg Cholesterol
  • 1001mg Sodium
  • 64g Total Carb
  • 6g Fiber
  • 8g Total Sugars (Includes 0g Added Sugars)
  • 17g Protein
  • 11 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Spray 8x8 foil pans with cooking spray. Spread some enchilada sauce on bottom of each dish.
  2. Cook corn in microwave according to package directions, using minimum cooking time.
  3. Spread about half of refried beans on half of tortillas.
  4. Place tortillas, bean side up, over sauce in dish, overlapping to fit.
  5. Stir together remaining enchilada sauce, corn, black beans, and undrained tomatoes in large bowl.
  6. Spread half of corn mixture over tortillas in dish. Sprinkle with half of cheese.
  7. Repeat layering with remaining refried beans and tortillas, corn mixture and remaining cheese.
  8. Bake at 350 degrees for 35 minutes, or until hot and bubbly around edges.
  9. Allow to sit for five minutes before serving.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Spray 8x8 foil pans with cooking spray. Spread some enchilada sauce on bottom of each dish.
  2. Cook corn in microwave according to package directions, using minimum cooking time.
  3. Spread about half of refried beans on half of tortillas.
  4. Place tortillas, bean side up, over sauce in dish, overlapping to fit.
  5. Stir together remaining enchilada sauce, corn, black beans, and undrained tomatoes in large bowl.
  6. Spread half of corn mixture over tortillas in dish. Sprinkle with half of cheese.
  7. Repeat layering with remaining refried beans and tortillas, corn mixture and remaining cheese.
  8. Cover tightly with foil, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Bake at 350 degrees for 35 minutes, or until hot and bubbly around edges.
  3. Allow to sit for five minutes before serving.

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