Recipe of the Week: Mexican Enchilada Casserole
Pretty much everyone likes good Mexican food, and especially when it’s high-protein, low-fat, and delicious.
Well, that’s why this recipe from my cookbook, Eat Green Get Lean, is a big hit with readers.
If you’re not a vegetarian and want to boost the protein even higher, cook up and cube a couple of chicken breasts to mix in.
Hope you enjoy!
Calories Per Serving
Protein Per Serving
Carbohydrates Per Serving
Fat Per Serving
2 cups onion, chopped
1 1/2 cups red bell pepper, chopped
2 cloves garlic, minced
3/4 cup salsa
2 teaspoons ground cumin
2 (15 ounce) cans black beans, drained
12 (6 inch) whole grain tortillas
2 cups low-fat cheddar cheese, shredded
3 tomatoes, chopped
1/2 cup fat-free sour cream
Preheat the oven to 350°F.
Coat a large skillet in cooking spray and place over medium heat. Add the onion, pepper, garlic, salsa, cumin, and black beans and bring to a simmer. Stir frequently and allow to cook for 3 minutes.
In a 9 x 13 inch baking dish, arrange 6 of the tortillas along the bottom, overlapping as necessary. Spread out half of the mixture and sprinkle half of the cheese on top. Repeat with the remaining tortillas, bean mixture, and cheese.
Cover dish with foil and place in the oven to bake for 15 minutes. Remove from oven, serve with tomatoes and sour cream.
What You Get to Eat
What did you think of this week’s recipe? Let me know in the comments below!
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