Black Bean Enchilada Casserole
This easy vegetarian black bean casserole is loaded with cheese and flavor.
- 1 Pound ground beef
- 1 Ounce taco seasoning
- 2/3 Cups water
- 1 Tablespoon oil
- 1/2 Cup chopped onion
- 2 garlic cloves, minced
- 15 Ounces black beans, drained and rinsed
- 10 Ounces enchilada sauce
- 4 1/2 Ounces chopped green chiles
- 1/3 Cup sour cream
- 8 flour tortillas
- 1 Cup shredded sharp Cheddar cheese
- 2 1/2 Ounces goat cheese
- 1 Cup chunky salsa
- 3 green onions, sliced
Heat oven to 400 degrees. Brown ground beef in large skillet over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain.
Add taco seasoning mix and water; mix well. Cook 2 to 4 minutes or until mixture is thickened, stirring occasionally.
Meanwhile, heat oil in medium saucepan over medium heat until hot. Add onion and garlic; cook and stir 3 to 4 minutes or until tender. Add beans, enchilada sauce, and green chiles; mix well. Bring to a boil, stirring occasionally. Remove from heat. Stir in sour cream.
Spoon ground beef mixture down center of each tortilla. Roll up; place seam side down in ungreased 12-by-8-inch (2-quart) baking dish. Spoon bean and enchilada sauce mixture over filled tortillas. Sprinkle with cheeses.
Bake at 400 degrees for 8 to 12 minutes or until cheeses are melted and casserole is thoroughly heated. Spoon salsa down center of casserole; sprinkle with green onions.