Download and print the free recipe card for Karen Ullo's quick-to-prepare, family-friendly recipe for Meatless Friday.
This recipe is kid-friendly, takes about 15 minutes to prepare (not including baking), and in my family, there aren’t any leftovers.
Refried Bean Casserole
Corn tortillas, about 12, depending on the size of your baking pan
1 large can traditional refried beans
1 large can black refried beans
1 envelope taco seasoning
1 regular can diced tomatoes
1 small can diced green chilies
1 large can enchilada sauce
2 tbs. butter
Shredded Cheddar or Mexican blend cheese
Preheat oven to 400.
In a large saucepan, combine both cans of beans and taco seasoning. Heat through and stir to combine—the heat makes the beans softer and easier to spread.
Melt butter. Brush the bottom of your baking dish, then lay enough to tortillas to completely cover the bottom and brush them with butter. Spread half the beans over the tortillas, then add half of each of the tomatoes, chilies, sauce, and cheese, evenly spread. Add another layer of tortillas, brush with butter, and repeat.
Bake about 25 minutes, until the cheese is browned. Serve with sour cream, pico de gallo, guacamole, or any other condiments you choose.
Copyright 2023 Karen Ullo
Images: copyright 2023 Karen Ullo, all rights reserved.
About the Author
Karen Ullo is the author of two award-winning novels, Jennifer the Damned and Cinder Allia. She is one of the founding editors of Chrism Press, which is dedicated to publishing Catholic and Orthodox fiction, and the former managing editor of the Catholic literary journal Dappled Things. She’s also a wife and mother of two. Find out more at KarenUllo.com.