Recipe Background
When you want Mexican on your tastebuds but not on your hips, we've found an outstanding guilt-free option for you! Healthy Mexican Casserole checks all the right boxes for a wholesome, satisfying, yet diet-conscious meal that you and your whole family are sure to love! Loaded with rich, red enchilada sauce, flavorful sweet corn tortillas, roasted peppers and onions, sweet, roasted corn, and filling refried beans all finished with two layers of melted, gooey Mexican cheese... you'll never feel like you're missing out with this Mexican masterpiece! Try a new version of your old favorite with Healthy Mexican Casserole to help satisfy your craving, as well as your hips. A change will do you good!
When you want Mexican on your tastebuds but not on your hips, we've found an outstanding guilt-free option for you! Healthy Mexican Casserole checks all the right boxes for a wholesome, satisfying, yet diet-conscious meal that you and your whole family are sure to love! Loaded with rich, red enchilada sauce, flavorful sweet corn tortillas, roasted peppers and onions, sweet, roasted corn, and filling refried beans all finished with two layers of melted, gooey Mexican cheese... you'll never feel like you're missing out with this Mexican masterpiece! Try a new version of your old favorite with Healthy Mexican Casserole to help satisfy your craving, as well as your hips. A change will do you good!
Ingredients
For the casserole:
- olive oil to taste
- 2 red bell peppers diced
- 2 green bell peppers diced
- 1 jalapeño or 2 chipotle peppers optional, diced
- 1/2 medium red onion minced
- 2 teaspoons chili powder divided
- 2 teaspoons cumin divided
- 2 cups frozen corn
- salt to taste
- 18-20 corn tortillas
- 1 can refried beans
- water to taste
- 2 cups red enchilada sauce
- 2 cups Mexican cheese shredded
For the optional toppings:
- cilantro to taste, chopped
- guacamole to taste, homemade or store-bought
- sour cream to taste
Directions
- In a large, nonstick skillet over high heat, add the olive oil.
- Add the red bell peppers, the green bell peppers, the jalapeño, the red onion, 1 teaspoon of the chili powder, and 1 teaspoon of the cumin, stirring occasionally, and cook until the peppers are browned.
- Transfer the pepper mixture from the stovetop to a medium bowl. Set it aside.
- In the same skillet over high heat, add the corn, the remaining chili powder, and the remaining cumin, stirring occasionally, and cook until the corn is browned and roasted on the outside.
- Transfer the roasted corn from the stovetop into the pepper mixture, add the salt, and toss to coat.
- Preheat the oven to 400 degrees F.
- Grease a 9x13-inch baking dish.
- On a cutting board with a sharp knife, cut the tortillas into thin strips. Set them aside.
- In a medium bowl, add the refried beans and enough of the water to make the refried beans spreadable, and stir to combine.
- In the bottom of the prepared baking dish, evenly spread a thin layer of the red enchilada sauce, 1/2 of the tortilla strips, the refried bean mixture, 1/2 of the vegetable mixture, 1/2 of the remaining red enchilada sauce, and 1/2 of the Mexican cheese.
- Evenly add the remaining tortilla strips, the remaining vegetable mixture, the remaining red enchilada sauce, and the remaining Mexican cheese.
- Spray a piece of aluminum foil with nonstick cooking spray and cover the casserole.
- Transfer the casserole into the oven and bake until the sauce is bubbling and the cheese is melted, about 15-20 minutes.
- With a sharp knife, cut the casserole into serving-size pieces and plate. Top with the cilantro, the guacamole, and the sour cream, and serve.
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