Skinny Black Bean & Cheese Enchilada Casserole


3/4 Cup Cheddar Cheese, shredded
1 can Black Beans – Cuban Recipe, S&W brand
1 Tomatoes, diced
1 Cup Cottage Cheese, low-fat, low sodium
3 to 4 Green Onions, sliced
1/4 Tbsp Taco Seasoning (recipe below)
9 Corn Tortillas, cut into 4 pieces per tortilla
1/2 Cup Taco Sauce
3/4 Monterey Jack Cheese, shredded
Cooking Spray


Preheat oven 375 degrees.

In a bowl mix the first 6 ingredients well.

Arrange the first 12 tortilla pieces in a 1 1/2 quart baking dish that has been sprayed with cooking spray.

Add half the bean and cheese mixture on to the tortilla pieces.

Add the next 12 tortilla on top of the mixture. Then add the remaining bean and cheese mixture and top with the last of the tortilla pieces.

Top with the taco sauce and then the Monterey jack cheese.

Bake at 375 for 20 minutes.

Serving Size: 4

Nutrition Info:
Calories: 431.4
Fat: 16.3g
Carbohydrates: 44.3g
Protein: 25.7g

Recipe courtesy of