This week is Child and Adult Care Food Program (CACFP) Week! You can learn more about CACFP here.
Keeping children healthy involves more than just nutritious meals and exercising. Involve your children in the kitchen, let them pick out the produce at the grocery store and active play with them!
Plant-based meals like this Black Bean and Cheese Enchilada Casserole from our spoonFULL kitchens are great alternatives to meat, convenient and budget friendly for busy families. This tasty dish can be assembled a day ahead or even frozen before cooking to use another time.
Black Bean and Cheese Enchilada Casserole
Servings: 12-16
Ingredients:
- One 9’ x 13” pan
- 2 Tbsp. canola or olive oil
- 1 medium onion, diced
- 1 medium green pepper, diced
- 1 Tbsp. minced garlic
- 1 15oz can diced tomatoes, drained
- 1 large can tomato paste (about 2 cups)
- 1 cup prepared salsa
- 1 Tbsp. ground cumin
- 3 15 oz. cans black beans
- 24 6” soft corn tortillas
- 1 pounds shredded Monterey jack cheese
Directions:
- Sauté onions, peppers and garlic in oil until tender, about 10 minutes.
- Add tomato paste, tomatoes, salsa, cumin and black beans. Simmer over low heat for about 15 minutes.
- In on 9’ x 13” pan, assemble casserole like lasagna, starting with black bean mixture, then tortillas, then cheese. Repeat to have 2-3 layers, finishing with cheese on top. This may be done the day ahead up to this point.
- Cover with foil and bake at 350 degrees Fahrenheit for 30-40 minutes minutes.
- Uncover and bake until light browned and bubbly, 10-15 minutes.
- Allow to rest for 10-15 minutes before portioning and serving.
