Cheesy Black Bean Enchilada Casserole

This is a great recipe for leftover black beans. You'll need about two cans worth, so you may have to add in another can of drained beans to the recipe.

1 recipe Simple Black Beans, drained of extra liquid
1/3 cup (3 ounces) block-style fat-free cream cheese, softened
1 cup (4 ounces) shredded reduced-fat extrasharp cheddar cheese, divided
12 (6-inch) corn tortillas
1 (10-ounce) can enchilada sauce


Preheat oven to 350°.

If cooled, reheat black beans. Remove from heat, and add cream cheese and 1/2 cup cheddar cheese, stirring until cheese melts.

Spread 1/3 cup enchilada sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Layer six tortillas across the bottom of the dish. Spread one half bean mixture over tortillas. Top with another layer of tortillas and beans. Place a final layer of tortillas on top. Pour remaining enchilada sauce evenly over enchiladas, and sprinkle with 1/2 cup cheddar. Bake at 350° for 20 minutes or until thoroughly heated.