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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 1. Preheat the oven to 350 degrees. | 2. 2. Put the EVOO in a sauté pan. Add the onion and bell pepper and sauté for about 7 minutes. Add the garlic and sauté another 2 minutes. | 3. 3. Add the spices, and sauté with the veggies for 1 minute before adding the black beans, corn, and the 2 cans of Rotel. Do not drain the Rotel, since you need the liquid. | 4. 4. Cook the filling together for about 15 minutes. Taste the filling for seasoning, and adjust if you like. | 5. 5. ASSEMBLY: spray your baking dish with non stick spray. Spoon a thin layer of the enchilada sauce to coat the bottom of the dish. I use El Pato red sauce, but use your favorite kind. | 6. 6. Add one layer of corn tortillas (use 4). Cut them to fit if needed. | 7. 7. Add another thin layer of enchilada sauce to the tortillas. Then add about half of the bean filling. | 8. 8. Sprinkle one cup of cheese on top of the filling. Top with another layer of tortillas (4 tortillas). | 9. 9. Top with enchilada sauce, another layer of beans, and another cup of cheese. | 10. 10. Top with final 4 tortillas. Pour over the remaining sauce over the bake. | 11. 11. Spray a piece of foil so it won't stick to the pan, and cover the dish. Bake for 30 minutes. | 12. 12. Remove from the oven and take off the foil. Sprinkle on the remaining cheese and bake for another 15 minutes. | 13. 13. Let it sit out of the oven for about 5 minutes before serving. | 14. Toppings: sour cream, guacamole, shredded lettuce, or Pico de Gallo (or be naughty and top with all). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	1	tablespoon		-	-	-	-
onion	1		diced	64.0	14.944	1.76	0.16
bell pepper	1		diced	29.8	6.9136	1.2814	0.2533
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
cumin	2	teaspoons		15.75	1.8581	0.748	0.9353
mexican chili powder	1/2	teaspoon		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
black bean	2	cans	reduced sodium drained rinsed	1983.6282	362.7538	125.6492	8.2603
corn kernel	1 1/2	cups	frozen	277.065	54.715	7.6563	3.0033
rotel tomato chilies	1	can		-	-	-	-
rotel tomato chilies	1	can		-	-	-	-
nonstick cooking spray				-	-	-	-
red enchilada sauce	1	can		84.9	13.7821	1.7546	2.5753
corn tortilla	12			-	-	-	-
mexican cheese	1 1/2	1/2	reduced fat blend	738.54	9.1674	42.4512	59.3604
colby monterey jack cheese	1 1/2	1/2	reduced fat	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.