Best Corn And Black Bean Casserole Recipes

BLACK BEAN AND CORN ENCHILADA CASSEROLE (NO MEAT)

Steps:

• 1. Preheat the oven to 350 degrees.
• 2. Put the EVOO in a sauté pan. Add the onion and bell pepper and sauté for about 7 minutes. Add the garlic and sauté another 2 minutes.
• 3. Add the spices, and sauté with the veggies for 1 minute before adding the black beans, corn, and the 2 cans of Rotel. Do not drain the Rotel, since you need the liquid.
• 4. Cook the filling together for about 15 minutes. Taste the filling for seasoning, and adjust if you like.
• 5. ASSEMBLY: spray your baking dish with non stick spray. Spoon a thin layer of the enchilada sauce to coat the bottom of the dish. I use El Pato red sauce, but use your favorite kind.
• 6. Add one layer of corn tortillas (use 4). Cut them to fit if needed.
• 7. Add another thin layer of enchilada sauce to the tortillas. Then add about half of the bean filling.
• 8. Sprinkle one cup of cheese on top of the filling. Top with another layer of tortillas (4 tortillas).
• 9. Top with enchilada sauce, another layer of beans, and another cup of cheese.
• 10. Top with final 4 tortillas. Pour over the remaining sauce over the bake.
• 11. Spray a piece of foil so it won't stick to the pan, and cover the dish. Bake for 30 minutes.
• 12. Remove from the oven and take off the foil. Sprinkle on the remaining cheese and bake for another 15 minutes.
• 13. Let it sit out of the oven for about 5 minutes before serving.
• Toppings: sour cream, guacamole, shredded lettuce, or Pico de Gallo (or be naughty and top with all).

WW CHICKEN , BLACK BEAN, AND CORN ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350. Prepare enchilada sauce according to package directions using tomato paste and 3 cups of water. (You will end up with 3 cups of sauce.).
• Heat oil in a large saucepan over medium heat. Add onion, pepper, and garlic. Cook stirring until translucent, about 5 minutes. Remove 1 cup of onion mixture and place in a large mixing bowl; set aside. Stir 3 cups of water into remaining onion mixture and bring to a boil.
• Meanwhile, add cornmeal to remaining 2 cups of water in a medium bowl and stir to combine. Gradually, add cornmeal mixture to boiling water-onion mixture. Cook over low heat stirring constantly until cornmeal is thickened, about 4-6 minutes.
• Coat a 9x13 inch glass baking dish with cooking spray. Spread cornmeal mixture evenly over bottom of dish.
• Spoon beans, corn, and chicken into reserved onion mixture, combine thoroughly.
• Spread half of enchilada sauce over cornmeal layer. Top with all of bean mixture and then remaining enchilada sauce. Sprinkle with cheese. bake until heated through and cheese is melted, about 45 minutes. Slice into 8 pieces and serve.
• Note; This recipe is Saucy. For a firmer consistency, reduce the amount of enchilada sauce by 1/2.).

WW CHICKEN, BLACK BEAN AND CORN ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350°F. Prepare enchilada sauce according to package directions using tomato paste and 3 cups of water. (You will end up with 3 cups of sauce total.) Heat oil in a large saucepan over medium heat. Add onion, pepper and garlic. Cook, stirring until translucent, about 5 minutes. Remove 1 cup of onion mixture and place in a large mixing bowl; set aside. Stir 3 cups of water into remaining onion mixture and bring to a boil. Meanwhile, add cornmeal to remaining 2 cups of water in a medium bowl and stir to combine. Gradually add cornmeal mixture to boiling water-onion mixture. Cook over low heat, stirring constantly, until cornmeal is thickened, about 4 to 6 minutes. Coat a 9 X 13-inch glass baking dish with cooking spray. Spread cornmeal mixture evenly over bottom of dish. Spoon beans, corn and chicken into reserved onion mixture; combine thoroughly. Spread half of enchilada sauce over cornmeal layer. Top with all of bean mixture and then remaining enchilada sauce; sprinkle with cheese. Bake until heated through and cheese is melted, about 45 minutes. Slice into 8 pieces and serve. (Note: This recipe is a bit saucy. For a firmer consistency, reduce the amount of enchilada sauce by 1/2 to 1/3.)

SLOW-COOKER BLACK BEAN AND CORN ENCHILADA CASSEROLE

Steps:

• 1. Add 3/4 cup of sauce to slow cooker insert and spread evenly over bottom. 2. Add remaining sauce to a bowl big enough to fit tostada shells. 3. Dip shells completely in sauce one at a time and place in slow cooker, covering bottom. You'll need about three shells per layer. You can avoid overlapping by breaking pieces to fill in gaps. 4. Sprinkle 1/4 of the beans and corn over shells and 1/5 of the cheese and olives. Repeat layering process three more times, then top with final layer of shells (you'll have five layers of shells in all). 5. Top with remaining cheese and olives and drizzle an additional 1/2 to 3/4 cup of sauce over top. Cook on low for 2 to 3 hours or on high for 45 minutes to 1 - 1/2 hours.

SLOW COOKER BLACK BEAN AND CORN ENCHILADA CASSEROLE

Steps:

• Add 3/4 cup of sauce to slow cooker insert and spread evenly over bottom. Add remaining sauce to a bowl big enough to fit tostada shells. Dip shells completely in sauce one at a time and place in slow cooker, covering bottom. You'll need about three shells per layer. You can avoid overlapping by breaking pieces to fill in gaps.
• Sprinkle 1/4 of the beans and corn over shells and 1/5 of the cheese and olives. Repeat layering process three more times, then top with final layer of shells (you'll have five layers of shells in all). Top with remaining cheese and olives and drizzle an additional 1/2 cup to 3/4 cup of sauce over top.
• Cook on low for 2 to 3 hours or on high for 45 minutes to 1 1/2 hours.

CORN AND BLACK BEAN CASSEROLE

Steps:

• Drain all cans except tomatoes. Mix all ingredients together in a bowl Transfer to a baking dish and bake at 350 degrees for 45 minutes.