Mexican Casserole


  • 2 cans fat free black or regular refried beans 

  • 1 cup favorite salsa

  • 1 tsp. cumin

  • 1 Tblsp. Onion powder

  • 1 tsp. garlic powder

  • 1 16 oz. can red or green oil free enchilada sauce 

  • 2 cups Cheesy Sauce (see recipe on website)

  • 12 corn tortillas

  • sliced black olives and chopped green onions

  • Cilantro lime cream (see recipe below)

  • Avocado slices and minced cilantro


  1. Mix refried beans with salsa and seasonings.

  2. Make cheesy sauce in blender.

  3. Fry tortillas, on both sides, over medium heat in a lightly sprayed frying pan for a minute on each side.

  4. To assemble, put 2/3 cup enchilada sauce in the bottom of a 13x9” dish.

  5. Add a layer of fried tortillas, tearing to fit, as needed.

  6. Add a layer of refried bean mixture, then a layer of cheesy sauce, followed by black olives slices and chopped green onions.

  7. Repeat layers, ending with tortillas.

  8. Pour the rest of the enchilada sauce over the casserole and top with sliced black olives and chopped green onions.

  9. Bake, uncovered, for 35-40 minutes at 350 degrees.

  10. Serve with cilantro lime cream, avocado slices and minced cilantro, if desired.

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