Ingredients
Scale
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 15 ounces black beans, drained and rinsed
- 1 tablespoon taco seasoning
- 4 whole wheat tortillas, 8-inch
- 2 cups cooked shredded chicken
- 2 cups low-fat Mexican blend cheese
- 1 cup enchilada sauce (store-bought or homemade)
- 1/4 cup chopped green onion
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a skillet, heat olive oil over medium-high heat. Add garlic for 1 minute, then onions and bell peppers. Cook 5 minutes until soft.
- Add black beans and taco seasoning. Toss to warm, then remove from heat.
- Layer 2 tortillas on the bottom of the dish. Spread half of the bean mixture, chicken, enchilada sauce, and cheese. Repeat layer with remaining ingredients, finishing with cheese on top.
- Cover and bake 15 minutes, remove cover and bake another 5 minutes until cheese is golden.
- Let cool slightly and top with chopped green onion before serving.
Notes
- High-protein, kid-friendly casserole.
- Perfect for a quick, healthy weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Bake
- Cuisine: Mexican
Nutrition
- Serving Size: 4.5" portion
- Calories: 377
- Sugar: 4 g
- Sodium: 824 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Carbohydrates: 33 g
- Fiber: 8 g
- Protein: 29 g
- Cholesterol: 58 mg