Muscle for life

Recipe of the Week: Mexican Enchilada Casserole

Recipe of the Week: Mexican Enchilada Casserole

Pretty much everyone likes good Mexican food, and especially when it’s high-protein, low-fat, and delicious.

Well, that’s why this recipe from my cookbook, Eat Green Get Leanis a big hit with readers.

If you’re not a vegetarian and want to boost the protein even higher, cook up and cube a couple of chicken breasts to mix in.

Hope you enjoy!



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2 cups onion, chopped

1 1/2 cups red bell pepper, chopped

2 cloves garlic, minced

3/4 cup salsa

2 teaspoons ground cumin

2 (15 ounce) cans black beans, drained

12 (6 inch) whole grain tortillas

2 cups low-fat cheddar cheese, shredded

3 tomatoes, chopped

1/2 cup fat-free sour cream



Preheat the oven to 350°F.

Coat a large skillet in cooking spray and place over medium heat. Add the onion, pepper, garlic, salsa, cumin, and black beans and bring to a simmer. Stir frequently and allow to cook for 3 minutes.

In a 9 x 13 inch baking dish, arrange 6 of the tortillas along the bottom, overlapping as necessary. Spread out half of the mixture and sprinkle half of the cheese on top. Repeat with the remaining tortillas, bean mixture, and cheese.

Cover dish with foil and place in the oven to bake for 15 minutes. Remove from oven, serve with tomatoes and sour cream.

What You Get to Eat


What did you think of this week’s recipe? Let me know in the comments below!

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I'm Mike and I'm the creator of Muscle for Life and Legion Athletics, and I believe that EVERYONE can achieve the body of their dreams.

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  • Dan Strohschein

    Add some chopped chicken or cooked tilapia to this recipe to totally launch it into orbit!

    • Michael Matthews


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