Black Bean Enchilada Casserole

You can substitute lean ground beef or turkey for the soy crumbles if desired.

Ingredients

1/2 cup chopped onion
1 tsp cumin
1/2 tsp dried oregano
1 tsp chili powder
1 Tbsp chopped garlic
1 (15 oz) can black beans; rinsed and drained
1 (12oz) bag Morningstar Farms Soy Crumbles
1 cup bottled salsa
1/4 cup fat free cream cheese
1 cup shredded reduced fat cheddar cheese
12 (6 inch) corn tortillas
1 (10 oz) can enchilada sauce (red sauce)
1 small can sliced black olives (optional)

Directions

Preheat oven to 350°. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, and sauté 4 minutes or until tender. Stir in cumin, oregano, chili powder, garlic, beans, and soy crumbles, and cook 2 minutes, stirring mixture frequently. Stir in 3/4 cup of the salsa, and cook 1 minute. Remove from heat, and add cream cheese, stirring until cheese melts.

Warm tortillas according to package directions. Spread 1/4 cup enchilada sauce and remaining 1/4 cup of salsa in bottom of a 13 x 9-inch baking dish coated with cooking spray. Place a layer of 4 tortillas, 1/3 of black bean mixture, 1/3 of remaining enchildada sauce and 1/3 cup of cheese. Repeat layers twice, ending with the cheese. Bake at 350 for 25-30 minutes or until cheese is bubbly. Top with the black olives before serving.

Nutritional Info
Servings Per Recipe: 8
Amount Per Serving
Calories: 238.5
Total Fat: 8.6 g
Cholesterol: 14.2 mg
Sodium: 680.0 mg
Total Carbs: 27.7 g
Dietary Fiber: 6.6 g
Protein: 14.8 g