HEALTHY MEXICAN CASSEROLE WITH ROASTED CORN AND PEPPERS
This
Healthy Mexican Casserole has roasted corn, roasted bell peppers, cheese,
enchilada sauce, and corn tortillas. Perfect leftovers for lunches!
Prep
Time : 30 minutes
Cook
Time : 1 hour
Total
Time : 1 hour 30 minutes
Servings : 12
INGREDIENTS
·
2
red bell peppers
·
2
green bell peppers
·
1
jalapeno or 2 chipotle peppers (optional – just for more kick)
·
1/2
red onion
·
2
cups frozen corn
·
2
teaspoons chili powder
·
2
teaspoon cumin
·
salt
to taste (about 1 teaspoon is a good ballpark measure)
·
2
cups Mexican cheese (mine was a Sargento blend)
·
18-20
corn tortillas
·
1
can refried beans
·
2
cups red enchilada sauce
·
cilantro,
guacamole, or sour cream for topping
INSTRUCTIONS
1. Pan-roast
the veggies: Dice the peppers and mince the onions. Heat a large nonstick
skillet with a little bit of oil over high heat (**note – I used to recommend
using no oil, because that’s what worked best for my with my Swiss Diamond
nonstick pan, but several readers have ruined their own pans doing that so I am
no longer recommending that!). Add the onion and peppers, sprinkle with chili
and cumin, and stir, rest, stir, rest until you get a nice browning on the
outside of the peppers. Remove and set aside. Repeat the roasting process with
the corn, sprinkling with chili and cumin, removing from the heat when browned
and roasted on the outside. Sprinkle the roasted veggies with a little bit of
salt and toss to coat.
2. Prep
the ingredients: Grease a 9×13 inch baking pan and preheat the oven to 400
degrees. Cut the tortillas into thin strips. Put the refried beans in a bowl
and mix with a little bit of water to make them easier to spread.
3. Assemble:
Spread a little bit of sauce on the bottom of the pan. Layer in order: half of
the tortilla strips, ALL the beans, half of the veggies, half of the sauce,
half of the cheese. Cover with the other half of the tortilla strips, veggies,
sauce, and cheese.
4. Bake:
Cover with foil (I usually spray mine with cooking spray) and bake for 15-20
minutes, until the sauce is bubbling and the cheese is melted. Serve with
guacamole, fresh cilantro, sour cream, or anything in the world that you want.
NOTES
To
make this completely gluten free, make your own enchilada sauce or look for a
gluten free brand.
Recipe from pinchofyum.com
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