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Three Bean Enchilada Casserole


Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 servings

Ingredients

  • 1 small white onion finely diced
  • 1 green bell pepper finely diced
  • 1 15 ounce can black beans drained and rinsed
  • 1 15 ounce can pinto beans drained and rinsed
  • 1 15 ounce can kidney beans drained and rinsed
  • 1 4 ounce can diced green chiles
  • 1 ¾ cups red enchilada sauce
  • 9 corn tortillas cut into 6 triangles
  • 2 cups cheddar cheese shredded
  • shredded lettuce, diced tomatoes, black olives optional, for serving

Instructions

  1. Preheat oven to 350F. Spray a 2 quart casserole dish with oil. 

  2. In a mixing bowl, stir together onion, bell peppers, beans, and diced green chiles until well combined. 

  3. Spoon ⅓ cup of the enchilada sauce on the bottom of the dish and spread to all the corners. Spread 3 of the corn tortillas over top; followed by ⅓ of the bean mixture. Drizzle ⅓ of the remaining enchilada sauce over the beans and sprinkle with ⅔ cup cheese. Repeat layers, leaving off the final cheese layer. 

  4. Bake, covered, for 35 minutes. Sprinkle with the remaining cheese Bake 10 minutes, or until cheese is melted. 

  5. Top with shredded lettuce, diced tomatoes, and olives, if desired.