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Two-Bean Enchilada Casserole
Ingredients
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1 (15 ounce) can no-salt-added tomato sauce
  • ¾ cup low-sodium vegetable broth
  • 1 ½ tablespoon chili powder
  • 1 ½ teaspoon ground cumin
  • 1 teaspoon dried oregano, crushed
  • ¼ teaspoon ground cinnamon
  • ¾ t salt
  • 1 (15 ounce) can no-salt-added black beans, rinsed and drained
  • 1 (15 ounce) can no-salt-added pinto beans, rinsed and drained
  • ¾ cup chopped green sweet pepper (1 medium)
  • ½ cup chopped onion (1 medium)
  • 1 4-ounce can diced green chile peppers, undrained
  • Nonstick cooking spray
  • 9 (6 inch) corn tortillas, cut into wedges
  • 2 cups shredded reduced-fat cheddar cheese (8 ounces)
  • Shredded lettuce, sliced ripe olives and chopped tomato (optional)
Note: Ingredients may have been altered from the original.
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