Enchilada Bean Bake

This comforting Enchilada Bean Bake is a robust vegetarian main dish that combines earthy mushrooms, savory black beans, and warm spices like cumin and chili powder. The filling is simmered until thick and flavorful, then layered with soft corn tortillas and a creamy mixture of cottage cheese and yogurt. Topped with shredded cheddar, it bakes into a bubbling, golden masterpiece. Its perfect for busy weeknights or feeding a crowd, offering rich texture and deep Mexican-inspired flavors without the fuss of rolling individual enchiladas. Serve with fresh cilantro, lime wedges, or a side of Mexican rice for a complete meal.

Cooking Method: Baking, Boiling, Stewing

Cuisine: Mexican

Courses: Main Courses

Difficulty: Advanced

Servings: 6

Calories: 550.7

Dietary: Vegetarian

Description

This comforting Enchilada Bean Bake is a robust vegetarian main dish that combines earthy mushrooms, savory black beans, and warm spices like cumin and chili powder. The filling is simmered until thick and flavorful, then layered with soft corn tortillas and a creamy mixture of cottage cheese and yogurt. Topped with shredded cheddar, it bakes into a bubbling, golden masterpiece. Its perfect for busy weeknights or feeding a crowd, offering rich texture and deep Mexican-inspired flavors without the fuss of rolling individual enchiladas. Serve with fresh cilantro, lime wedges, or a side of Mexican rice for a complete meal.

Ingredients

2 cloves Garlic; minced
1/2 cup Onion; chopped
1/2 cup Mushrooms; chopped
1/4 cup Water
2 cup Beans
1 1/2 cup Stewed tomatoes
1/2 cup Red wine
1 teaspoon Chili powder
1 teaspoon Cumin
1/2 cup Fat-free cottage cheese
1/4 cup Fat-free plain yogurt
1/4 cup Cheddar cheese; shredded
5 Corn Tortillas

Directions

1
Preheat your oven to 350F (175C). Lightly grease a 2-quart casserole dish with cooking spray.
2
In a large skillet over medium-low heat, add the minced garlic, chopped onion, and chopped mushrooms along with 1/4 cup of water.
3
Cook the vegetable mixture, stirring occasionally, until the onions are translucent and mushrooms are tender, about 5-7 minutes.
4
Add the beans, stewed tomatoes, red wine, chili powder, and cumin to the skillet. Stir well to combine.
5
Increase heat to medium-high and bring the mixture to a boil.
6
Once boiling, reduce the heat to low and let the mixture simmer for about 30 minutes, or until most of the liquid has evaporated and the filling is thick.
7
Remove from heat and use a potato masher to mash the beans thoroughly in the skillet, creating a textured but cohesive filling.
8
In a small bowl, whisk together the fat-free cottage cheese and fat-free plain yogurt until smooth. Set aside.
9
In the prepared casserole dish, arrange 2 corn tortillas on the bottom, tearing them slightly if needed to cover the base.
10
Spread half of the bean mixture over the tortillas. Drizzle with half of the cottage cheese mixture and sprinkle with half of the shredded cheddar cheese.
11
Repeat the layers with the remaining 3 tortillas, bean mixture, cottage cheese mixture, and cheddar cheese.
12
Bake uncovered for 30 minutes, or until the casserole is bubbly around the edges and the cheese is melted and slightly golden.
13
Let cool for 5 minutes before serving to allow the layers to set.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 550.7kcal

% Daily Value *
Total Fat 17.1g27%
Saturated Fat 6.3g32%
Cholesterol 20.4mg7%
Sodium 678.1mg29%
Total Carbohydrate 72.2g25%
Dietary Fiber 9.3g38%
Sugars 11.0g
Protein 21.9g44%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Read it online: https://www.chefs-mate.com/recipe/enchilada-bean-bake/