Ingredients Jump to Instructions ↓

  1. 1 can (10 oz each) Rosarita® Enchilada Sauce

  2. 1 pkg (12 oz each) frozen whole kernel corn

  3. 1 can (16 oz each) Rosarita® No Fat Traditional Refried Beans

  4. 12 soft corn tortillas (6 inch)

  5. 1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed

  6. 1 can (14 1/2 oz each) Hunt's® Fire Roasted Diced Tomatoes with Garlic, undrained

  7. 2 cups shredded sharp Cheddar cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F. Spray 13x9-inch baking dish with cooking spray. Spread half of enchilada sauce in bottom of dish. Cook corn in microwave according to package directions, using minimum cook time. Spread about half of refried beans on 6 tortillas. Place tortillas, bean-side up, on sauce in dish, overlapping to fit. Stir together remaining enchilada sauce, corn, black beans and undrained tomatoes in large bowl. Spread half of mixture over tortillas in dish. Sprinkle with 1 cup cheese. Repeat layering with remaining refried beans and tortillas, corn mixture and remaining 1 cup cheese. Bake 35 to 40 minutes or until hot and bubbly around edges. Let stand 5 minutes before cutting into 8 pieces. Top this casserole with your favorite enchilada toppings -- shredded lettuce, sour cream and avocado, if desired. If frozen corn is not available, use 1 can (11 oz) whole kernel corn. Use no salt added corn to keep the nutrition similar.


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