Wednesday, March 21, 2012

Bean Enchilada Casserole

This is another one I found from my local grocery store in one of their mailers.  I made this one for us last night and it was pretty tasty!  This one has red enchilada sauce in it and prepared (canned) enchilada sauce HAS gluten in it!  BUT – you can buy a gluten free enchilada sauce OR make your own!  I found a gluten free enchilada sauce made by LaVictoria (see picture below).  If you can’t find a gluten free red enchilada sauce, I listed a great recipe below for one. This dish also has cheese in it – so if you are dairy free like I am, you can make half the dish with cheese in it, and leave the other half of the dish cheese free. This one serves 8 and is 328 calories per serving.  It does have a small kick to it, which we enjoyed. We served this with a side of refried beans and rice.


Pam Non-stick cooking spray
1lbs lean ground beef
1 can (10 ounce each) red enchilada sauce (gluten free brand I recommend is LaVictoria – or a gluten free recipe is below)
1 pkg (12 oz each) frozen whole kernel corn
1 can (16 oz each) Rosarita No Fat Traditional Refried Beans
12 soft corn tortillas (6inch)
1 can (15 oz each) Premium whole black beans, drained and rinsed
1 can (14.5oz) Hunt’s Petite Diced Tomatoes, undrained
Liberal pinch of salt
2 cups shredded cheese (I recommend the Mexican blend)


Preheat the oven to 350F.  Cook ground beef until brown and no longer pink. Spray a 13X9-inch baking dish with cooking spray.  Spread half of the enchilada sauce in the bottom of the dish.  Cook corn in microwave according to package directions, using minimum cook time.

Spread about half of refried beans on 6 corn tortillas.  Place tortillas, bean-side up, over sauce in dish, overlapping to fit.  Stir together remaining enchilada sauce, corn, black beans, salt, ground beef and undrained tomatoes in a large bowl.  Spread half of this mixture over the corn tortillas in dish.  Sprinkle with 1 cup of cheese.

Repeat layering – take 6 more corn tortillas and spread with the rest of the re-friend beans and place as another layer in your 13X9 baking dish.  Then layer with the enchilada mixture and remaining 1 cup of cheese.

Bake for 35 minutes or until hot in center and bubbly around edges.  Let stand 5 minutes before cutting into 8 pieces.

Top off your dish with your favorite enchilada toppings – shredded lettuce, sour cream, avocado, etc.

Gluten Free Red Enchilada Sauce

1tbsp olive oil
2 cloves of minced garlic
1tsp of minced onion
½ tsp dried oregano
2 ½ tsp chili powder
½ tsp dried basil
1/8 tsp black pepper(ground)
1/8 tsp salt
¼ tsp ground cumin
1tsp parsley (dried)
¼ cup salsa
6 oz tomato sauce
1 ½ cups water


Heat oil in a large saucepan over medium heat.  Add the garlic and saut√© for 1 to 2 min.  Add the onion, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato sauce.  Mix together and then stir in the water.  Bring to a boil, reduce heat to a low simmer for 15 to 20 min.

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