Step-by-step
0/4 done- 1
Preheat oven to 400°F. Coat an 11-by-7-inch baking dish with cooking spray.
- 2
Heat 2 tablespoons oil in a large skillet over medium-high heat. Add chopped potatoes; cook, stirring occasionally, until browned on most sides, about 6 minutes. Add chopped bell pepper and onion; cook, stirring often, until softened, 4 to 6 minutes. Stir in minced garlic, 1½ teaspoons chili powder and 1 teaspoon cumin; cook, stirring constantly, until fragrant, about 30 seconds. Add 1 can enchilada sauce, 1 cup broth and ⅛ teaspoon salt; bring to a lively simmer over medium heat. Cook, stirring often, until slightly thickened and the potatoes are mostly tender, about 5 minutes. Stir in rinsed black beans; remove from the heat.
- 3
Spread 1 cup sauce mixture in the prepared baking dish. Top with 8 tortilla quarters, overlapping and tearing as needed to fit. Top with 1 cup sauce mixture and ½ cup cheese. Repeat the layers once. Top with the remaining 8 tortilla quarters and 1 cup sauce mixture; sprinkle with the remaining 1 cup cheese.
- 4
Bake until bubbly and browned in spots, about 15 minutes. Drizzle with ¼ cup pico de gallo. Garnish with cilantro, if desired.
Black Bean-Potato Enchilada Casserole Is a High-Fiber Dinner You Need to Try
by Craig Ruff
This hearty vegetarian enchilada casserole layers tender potatoes, black beans, corn tortillas and melty pepper Jack cheese in a flavorful red enchilada sauce.
Step-by-step instructions
0/4 done- 1
Preheat oven to 400°F. Coat an 11-by-7-inch baking dish with cooking spray.
- 2
Heat 2 tablespoons oil in a large skillet over medium-high heat. Add chopped potatoes; cook, stirring occasionally, until browned on most sides, about 6 minutes. Add chopped bell pepper and onion; cook, stirring often, until softened, 4 to 6 minutes. Stir in minced garlic, 1½ teaspoons chili powder and 1 teaspoon cumin; cook, stirring constantly, until fragrant, about 30 seconds. Add 1 can enchilada sauce, 1 cup broth and ⅛ teaspoon salt; bring to a lively simmer over medium heat. Cook, stirring often, until slightly thickened and the potatoes are mostly tender, about 5 minutes. Stir in rinsed black beans; remove from the heat.
- 3
Spread 1 cup sauce mixture in the prepared baking dish. Top with 8 tortilla quarters, overlapping and tearing as needed to fit. Top with 1 cup sauce mixture and ½ cup cheese. Repeat the layers once. Top with the remaining 8 tortilla quarters and 1 cup sauce mixture; sprinkle with the remaining 1 cup cheese.
- 4
Bake until bubbly and browned in spots, about 15 minutes. Drizzle with ¼ cup pico de gallo. Garnish with cilantro, if desired.
Ingredients (15)
2 tablespoons extra-virgin olive oil
2 large Yukon Gold potatoes, scrubbed and chopped
1 medium red bell pepper, chopped
1 small white onion, chopped
6 medium cloves garlic, minced
1½ teaspoons chili powder
1 teaspoon ground cumin
1 (15-ounce) can red enchilada sauce
1 cup unsalted vegetable broth
⅛ teaspoon salt
1 (15-ounce) can no-salt-added black beans, rinsed
6 (6-inch) corn tortillas, quartered, divided
2 cups shredded pepper Jack cheese, divided
¼ cup pico de gallo
Fresh cilantro leaves for garnish (optional)
Ingredients(15)
2 tablespoons extra-virgin olive oil
2 large Yukon Gold potatoes, scrubbed and chopped
1 medium red bell pepper, chopped
1 small white onion, chopped
6 medium cloves garlic, minced
1½ teaspoons chili powder
1 teaspoon ground cumin
1 (15-ounce) can red enchilada sauce
1 cup unsalted vegetable broth
⅛ teaspoon salt
1 (15-ounce) can no-salt-added black beans, rinsed
6 (6-inch) corn tortillas, quartered, divided
2 cups shredded pepper Jack cheese, divided
¼ cup pico de gallo
Fresh cilantro leaves for garnish (optional)
Originally from eatingwell.com
Saved by the Recipio community