Easy Enchilada Casserole

Hot and bubbly from the oven, enjoy this dish on a cool fall evening. Serve with salad and a cold beverage.  Photo courtesy of Ann Fulton from the fabulous Fountain Avenue Kitchen blog.

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Servings 8servings
Prep Time 30minutes
Cook Time 20 - 25minutes
Submitted By Bob's Red Mill Natural Foods
Rating
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Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 8servings
Prep Time 30minutes
Cook Time 20 - 25minutes
Submitted By Bob's Red Mill Natural Foods
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Ingredients
Ingredients
Instructions
  1. Preheat oven to 400°F degrees; set aside a 9-x13-inch baking dish.
  2. In a large saucepan, heat oil over medium heat. Add onions and saute until soft, about 5 minutes. Add vegetable broth, tomato sauce, chili powder, and oregano and simmer for about 5 minutes. Slowly whisk in black bean flour and cook, stirring constantly, for 1 minute. Add cooked pinto beans and Tabasco, if using, and cook an additional 2 – 3 minutes then remove from heat.
  3. Ladle ¼ of the sauce on the bottom of the baking dish. Layer 3 tortillas, overlapping if necessary, and ½ cup of cheese on top of the sauce. Repeat the layering process until sauce, tortillas, and cheese are used up, ending with sauce and cheese on top.
  4. Bake at 400°F until bubbly and heated through, about 20 - 25 minutes. Garnish with cilantro and chopped tomatoes.
Recipe Notes

[recipe]* If you eat a gluten-free diet, make sure to check that your tortillas are made from 100% corn.

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Recipe Comments

2 thoughts on “Easy Enchilada Casserole

    1. recipe specialist

      Hi Wilma,
      You can substitute the same amount of pureed black beans for the black bean flour called for in this recipe.

      Reply

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