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Portabella Pot Roast Beef Fajita Salad Souped-Up Pasta Fagioli Garden-Style Stroganoff Farmers Market Fagioli Beef Stroganoff Florentine Shepherd's Pie Hearty Turkey Chili Potato Super Spinach Lasagna Simple Summer Barbecue Mexican Layered Salad Enchilada Casserole Risotto Riot Colorful Creole Creamy Pasta Broccoli Bonanza Luau Ginger Chicken Southwestern Beef Stew Very Vegetable Risotto Chili Mac Very Italian Ravioli Chunky Mediterranean Stew Creole Stuffed Pepper Spectacular Squash Casserole Baby Spinach Spectacular Mandarin Spinach Salad with Chicken Soups BeneFit Bars Flavorings
Entrees
Enchilada Casserole
1 HMR Mexican-Style Bean and Beef Enchiladas Entree
1 cup canned corn
1 cup stewed tomatoes
½ cup black beans, rinsed and drained
1. Cut enchiladas into small pieces.
2. Place vegetables in a casserole dish.
Stir until blended.
3. Place enchilada pieces on top.
4. Heat in microwave, covered, for 2–3 minutes.
5. Optional: Serve with salsa, non-fat sour cream
and guacamole.
Calories: 475
Vegetable servings: 3
Try These Other Veggie Mix-ins:
Shredded lettuce, onions, avocado, or your favorite vegetables
