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A bubbling enchilada casserole in a baking dish with layers of corn tortillas, red sauce, and pinto beans visible from the side, topped with avocado and cilantro.. Professional food photography, overhead 3/4 angle shot, warm natural window lighting from the left, shallow depth of field with soft bokeh background, light natural wood table surface, minimal props, hyper-realistic, 8K resolution, shot on 85mm lens at f/2.8 aperture, food magazine editorial style, vibrant but natural colors, no text or watermarks.

Pinto Bean Enchilada Casserole

A layered casserole of corn tortillas, seasoned pinto beans, enchilada sauce, and cashew crema baked until bubbly. All the enchilada flavor, easier assembly.

30 min

Ingredients

  • 2 cans (15 oz each) Pinto Beans
  • 12 whole Corn Tortillas
  • 2 ½ cups Red Enchilada Sauce
  • ½ cup Raw Cashews
  • 1 tsp Ground Cumin
  • 1 tsp Chili Powder
  • ½ tsp Garlic Powder
  • 1 whole Avocado
  • ¼ cup Fresh Cilantro
  • 1 whole Lime

Instructions

  1. Preheat oven to 375°F. Blend soaked cashews with ¼ cup water until smooth for the crema.
  2. Mash half the pinto beans. Mix all beans with cumin, chili powder, and garlic powder. Season with salt to taste.
  3. Spread ½ cup enchilada sauce in a 9×13 baking dish. Layer: tortillas, beans, sauce, drizzle of cashew crema. Repeat for 3 layers, ending with sauce and crema on top.
  4. Cover with foil. Bake 20 minutes. Remove foil and bake 5 more minutes until bubbly.
  5. Top with sliced avocado, cilantro, and a squeeze of lime.

Nutrition (per serving)

Calories480 kcal
Protein20g
Carbs65g
Fat18g
Fiber12g
Sodium800mg
Sugar4g
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Pinto Bean Enchilada Casserole — EasyVgn