Nutritional Info

Nutrition Facts

Serving Size 1 (232g)

Calories 197
Calories from Fat 40 (20%)
Amount Per Serving %DIV
Total Fat 4.4g 7%
Saturated Fat 2.5g 13%
Monounsaturated Fat 1.3g
Polyunsaturated Fat 0.6g
Trans Fat 0.0g
Cholesterol 15.9mg 5%
Sodium 149.7mg 7%
Potassium 308.3mg 7%
Total Carbohydrate 34.4g 11%
Dietary Fiber 3.4g 13%
Sugars 18.2g
Protein 6.6g 13%

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Recipe Description
This is an easy, make ahead meal that will easily satisy the entire family, or party crowd. Although pinto beans are specified in this recipe, other varieties such as black beans also taste great.
Prep time
15 min
Cook time
50 min
Ready In
1 hr 5 min

Ingredients

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Serves To:USMetric
1 Teaspoon(t)  vegetable oil
1/2 Cup(c)  onions, chopped
2 Clove(clv)  garlic, minced
1   green bell pepper, chopped
3 Cup(c)  cooked pinto beans, drained and rinsed
1/2 Teaspoon(t)  kosher salt
1/4 Teaspoon(t)  pepper, freshly ground
1/8 Teaspoon(t)  tabasco sauce
2 Cup(c)  fat free enchilada sauce
12   corn tortillas
1 Cup(c)  reduced fat sharp cheddar cheese, shredded
1 1/2 Cup(c)  roasted peppers, sliced
1 Cup(c)  red salsa

Preparation

Preheat the oven to 350°F. Heat the oil in a large saute pan. Saute the onions, garlic and bell pepper until the vegetables soften. Partially mash the beans until about half are smooth but some remain whole. Mix the beans with the sauteed vegetables, salt, ground pepper and Tabasco. Cover the bottom of an oblong pan, about 9 by 13 inches, with 1 1/2 cups of enchilada sauce. Place 4 tortillas on top. Spread on half the bean mixture, half the cheese, and half the roasted peppers. Place 4 more tortillas on top. Repeat the layers of beans, cheese and peppers. Top again with tortillas. Then spread on the remaining sauce and the salsa. If the salsa is watery, drain it a bit first. Cover with foil, taking care not to let the metal touch the tomatoes. You can make the casserole up to this point several hours ahead of time. Bake for 45 minutes. Remove the foil for the last 5 minutes.

Additional notes

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