Hult Healthy Recipe: Two Bean Enchilada Casserole



Two Bean Enchilada Casserole

Servings: 6


  • 1 tbsp butter
  • 1 tbsp all-purpose flour
  • 1 can no-salt-added tomato sauce (8 oz)
  • 3/4 c reduced-sodium chicken broth
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp dried oregano, crushed
  • 1/8 tsp ground cinnamon
  • 1 can no-salt-added black beans, rinsed and drained (15 oz)
  • 1 can no-salt-added pinto beans, rinsed and drained (15 oz)
  • 3/4 c chopped green sweet pepper (1 medium)
  • 1/2 c chopped onion (1 medium)
  • 1 can diced green chile peppers, undrained (4 oz)
  • 9 (6 inch) corn tortillas, cut into wedges
  • 2 c shredded reduced-fat cheddar cheese (8 oz)
  • Sliced lettuce (optional)
  • Sliced olives (optional)
  • Chopped tomato (optional)


  1. Wash hands with soap and water.
  2. Preheat oven to 350 °F.
  3. In a small saucepan, melt butter over medium heat. Add flour, stirring until smooth.
  4. Stir in tomato sauce, broth, chili powder, cumin, oregano, and cinnamon. Cook and stir until thickened and bubbly. Cook and stir for one minute more. Set aside.
  5. In a medium bowl combine black beans, pinto beans, sweet pepper, onion and chile peppers. Set aside.
  6. Coat a 2-quart rectangular baking dish with cooking spray. Spread 1/3 c of tomato sauce mixture on the bottom of the prepared baking dish.
  7. Layer one-third of the tortillas on top of the sauce. Top with one-third of the bean mixture.
  8. Spread one third of remaining sauce on top. Sprinkle 2/3 c of cheese.
  9. Repeat layers twice, starting again with tortillas. Save the final 2/3 c of cheese on the side.
  10. Cover baking dish with foil. Bake for 35 min.
  11. Sprinkle with reserved 2/3 c of cheese.
  12. Bake, uncovered, about 10 min more or until cheese melts.
  13. Top with lettuce, olives and/or tomato as desired.


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