Mexican Casserole with Pan Roasted Corn and Peppers
Serving Size: 10
This vegetarian Mexican inspired casserole is a customer submitted favorite!
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Cook Times
Cooking Tools Required
Pyrex baking dishIngredients
- 2 tablespoon extra virgin olive oil
- ½ red onion small dice
- 2 red bell pepper diced
- 2 green bell pepper diced
- 1 jalapeno pepper finely chopped
- 2 cup frozen corn kernels
- 2 cup red enchilada sauce
- 18 corn tortilla cut into thin strips
- 2 cup Mexican cheese blend shredded
- 16 ounce canned refried beans mixed with 2 tablespoons water
- 1 bunch fresh cilantro chopped
- 1 avocado ripe
- ½ cup sour cream
Instructions
- Preheat the oven to 400 degrees. Using 1 tablespoon of the olive oil, grease a 9x13 inch baking pan.
- Heat a large saute pan over medium-high heat and when hot add the remaining olive oil. Add the onion and peppers, sprinkling with some of the chili, cumin, and Kosher salt. Saute until lightly browned. Set aside in a medium bowl. To the same pan add the corn and season again, sauteing until light browned. Add to the bowl with the other vegetables, mixing to combine.
- Spread a little bit of the enchilada sauce on the bottom of the baking 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.
- Cover with foil (oiled on side touching casserole) and bake for 15-20 minutes, until the sauce is bubbling and the cheese is melted. Serve with avocado, fresh cilantro, and sour cream.
Reheating Instructions
Heat in microwave on medium high power until heated through.
Nutrition
Calories: 358kcal | Carbohydrates: 43g | Protein: 13g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 869mg | Potassium: 421mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1509IU | Vitamin C: 57mg | Calcium: 222mg | Iron: 2mg