Enchilada Black Bean Casserole at Ebony Windsor blog

Enchilada Black Bean Casserole. In a greased 9 x13 inch baking dish, spread out ½ cup of enchilada sauce, to lightly coat the bottom. Preheat the oven and grease a 9×13 baking dish with cooking spray and set aside. Spread 1 cup of the sauce over the tortilla layer. Add drained and rinsed black beans and pinto beans, and undrained chili peppers into. In a large bowl, place, black beans, sour cream, green chiles, 2 cups shredded cheese, cilantro, and sautéed onions. Add corn and black beans, cumin, chili powder and salt and saute until warmed through. Spread out 4 tortillas on top of the sauce. Preheat the oven to 375 degrees. Place the chicken in the instant pot and sprinkle with salt. Cook the quinoa and set aside. Spread out ½ of the filling over the tortillas. Shred the chicken in the instant pot or on the stove. Grease a 9x13 casserole dish and set aside.

Vegetarian Black Bean Enchilada Casserole (Video) Aberdeen's Kitchen
from www.aberdeenskitchen.com

Add drained and rinsed black beans and pinto beans, and undrained chili peppers into. Cook the quinoa and set aside. Place the chicken in the instant pot and sprinkle with salt. In a greased 9 x13 inch baking dish, spread out ½ cup of enchilada sauce, to lightly coat the bottom. Preheat the oven to 375 degrees. Shred the chicken in the instant pot or on the stove. Preheat the oven and grease a 9×13 baking dish with cooking spray and set aside. Add corn and black beans, cumin, chili powder and salt and saute until warmed through. In a large bowl, place, black beans, sour cream, green chiles, 2 cups shredded cheese, cilantro, and sautéed onions. Spread out ½ of the filling over the tortillas.

Vegetarian Black Bean Enchilada Casserole (Video) Aberdeen's Kitchen

Enchilada Black Bean Casserole Spread 1 cup of the sauce over the tortilla layer. Place the chicken in the instant pot and sprinkle with salt. In a large bowl, place, black beans, sour cream, green chiles, 2 cups shredded cheese, cilantro, and sautéed onions. In a greased 9 x13 inch baking dish, spread out ½ cup of enchilada sauce, to lightly coat the bottom. Spread 1 cup of the sauce over the tortilla layer. Preheat the oven and grease a 9×13 baking dish with cooking spray and set aside. Spread out ½ of the filling over the tortillas. Spread out 4 tortillas on top of the sauce. Add drained and rinsed black beans and pinto beans, and undrained chili peppers into. Grease a 9x13 casserole dish and set aside. Preheat the oven to 375 degrees. Add corn and black beans, cumin, chili powder and salt and saute until warmed through. Cook the quinoa and set aside. Shred the chicken in the instant pot or on the stove.

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