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Bean Enchilada Casserole

Active Time: 45 Minutes

Total Time: 45 Minutes

Serves: 8


Bean Enchilada Casserole


  • Preheat oven to 350°F. Spray 13x9-inch baking dish with cooking spray. Spread half of enchilada sauce in bottom of dish. Cook corn in microwave according to package directions, using minimum cook time.
  • Spread about half of refried beans on 6 tortillas. Place tortillas, bean-side up, over sauce in dish, overlapping to fit. Stir together remaining enchilada sauce, corn, black beans and undrained tomatoes in large bowl. Spread half of corn mixture over tortillas in dish. Sprinkle with 1 cup cheese.
  • Repeat layering with remaining refried beans and tortillas, corn mixture and remaining 1 cup cheese.
  • Bake 35 minutes or until hot in center and bubbly around edges. Let stand 5 minutes before cutting into 8 pieces.


Serving Size: 8 servings (1 piece each)
  • Calories 331kcal -
  • Total Fat 12g -
  • Saturated Fat 6g -
  • Cholesterol 30mg -
  • Sodium 787mg -
  • Carbohydrates 42g -
  • Fiber 8g -
  • Protein 15g -