Who said meatless main dishes were only for vegetarians? I won’t likely ever be a vegan – I’m a farm girl from Texas… but I do like to eat a meatless meal from time to time. Vegetarian meals are easy to digest and are packed with fiber and nutrients that your tummy will appreciate. Here’s a skinny spin on a classic fan favorite: Skinny Black Been Enchilada Casserole.
Weight Watchers
WW Points: 6 Purple, 6 Blue, 10 Green
6
6
10
Ingredients
Corn Tortillas: I used the Mission extra-thin corn tortillas that are lower in fat content for less points.
Red Enchilada Sauce: I used a 28oz can of Old El Paso brand enchilada sauce. Any brand should work well, and you can also changed the red sauce out for green sauce.
Jalapeno Sauce: I used El Pato jalapeno sauce.
Vegetables: we’re adding a red bell pepper, a green bell pepper, and some corn.
Black Beans: I used Bush’s brand canned black beans, but you can make your own at home from dried beans for some added flavor and less sodium. Drain and rinse before adding to the dish.
Cheese: I used a fat-free shredded mild cheddar. Other reduced-fat or fat-free cheeses can be used as well, just be sure to calculate the points accordingly.
Garnish: add some chopped cilantro and thinly sliced green onion over the top for some added flavor.
Skinny Black Bean Enchilada Casserole
Equipment
- Oven
- Mixing Bowl
- Casserole Dish
Ingredients
- 18 medium corn tortillas (extra thin, low fat)
- 28 oz red enchilada sauce (3.5 cups)
- 1 Tbsp jalapeno sauce
- 1 medium green bell pepper (diced)
- 1 medium red bell pepper (diced)
- 1½ cups corn (drained)
- 30 oz black beans (drained, rinsed)
- 1½ cups shredded fat-free cheddar cheese
Garnish
- ¼ cup cilantro (chopped)
- 3 medium green onions (sliced)
Instructions
- Combine enchilada sauce and jalapeno hot sauce in a bowl until fully mixed. Spread about ½ a cup on the bottom of the pan.28 oz red enchilada sauce, 1 Tbsp jalapeno sauce
- Lay 6-8 tortillas on the bottom of the pan (overlapping is fine). Spread about 1 cup of the mixed sauce onto the tortillas, fully coating them.18 medium corn tortillas
- Sprinkle half the beans, half the corn, and half the bell pepper on top of the sauced tortillas and top with half a cup of the cheese.1 medium green bell pepper, 1 medium red bell pepper, 1½ cups corn, 30 oz black beans, 1½ cups shredded fat-free cheddar cheese
- Repeat the layering process starting again with the tortillas, then add sauce, then the rest of the beans, bell pepper, corn, and another half cup of the cheese.
- Top this second layer with another 8 tortillas. Coat with the remaining sauce and sprinkle the rest of the cheese on top.
- Place in the middle rack of the oven for 45 – 55 minutes, until the sauce is bubbling, cheese is melted and the middle is cooked through. Let cool for about 5 minutes. Sprinkle with fresh cilantro, green onions, and serve.¼ cup cilantro, 3 medium green onions
