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Mexican Casserole Recipe

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This recipe for Mexican Casserole is from Treasures from the Galley, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp. olive oil
2 cloves garlic, minced
1 onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 (15 oz.) can black beans, drained and rinsed
1 cup corn kernels (canned, roasted or frozen)
1 tsp. chili powder
½ tsp. cumin
1 (4.5 oz.) can chopped green chilies, drained
2 tbsp. cilantro, chopped
4 whole wheat tortillas, chopped
1 (16 oz.) can fat free refried beans
1 (10 oz.) can enchilada sauce
1½ c. reduced fat shredded Mexican cheese
Directions:
Directions:
Preheat oven to 375ºF. Lightly coat 9x13 baking dish with nonstick spray.
Heat olive oil in large skillet. Add onion, garlic and bell peppers, stirring 3-5 minutes until tender. Stir in black beans, corn chili powder and cumin until heated through, about 2-3 minutes. Season with salt and pepper to taste. Stir in green chilies and cilantro and set aside. Place tortillas evenly on the bottom of the baking dish. Spread refried beans over the tortillas, followed by the onion mixture and enchilada sauce. Sprinkle with cheese. Place in oven and bake 15-20 minutes until bubbly. Serve immediately, garnished with cilantro.
Personal Notes:
Personal Notes:
This guilt free versatile casserole is made from ingredients that you probably have on hand. Eliminate or substitute any ingredients that you don't have. This easy put together dish is eaten either as a side or with chips as a dip.

 

 

 

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