Basically, this is the same recipe as my previous lasagnchiladas, but with black beans subbed for chicken or beef. The idea was to cut calories and fat while boosting fiber and still have something you'd want to eat.
I used:
3 cans of black beans, drained
2 cans regular Ro-Tel
1 can Extra Hot Ro-Tel
1 28 oz can Tomato Sauce (would have used Enchilada sauce but none on hand)
1 tablespoon chipotle powder (add to Tomato Sauce)
1 tablespoon cumin (add to Tomato Sauce)
1 packet McCormick's Enchilada Sauce mix in 1 cup of juice from the Ro-Tel's
About a pound of shredded Mozzarella
eight slices of Velveeta
A bunch of sliced Jalapeños
A bunch of Corn Tortillas
Put a layer of corn tortillas down in your casserole dish, cover with black beans, Ro-Tel and cheese, drizzle with sauce, repeat until the dish is about to overflow. Top with Velveeta slices and jalapeños, back for 20 minutes at 450º.
This came out soupier than I had intended, so if I had it to do over again I'd cut back the amount of sauce and be more vigilant about draining the black beans. Still, tastes pretty good.
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