Skinny Mexican Casserole
- Skinny Mexican Casserole
- Recipe
- Ingredients
- Instructions
A cheesy comforting casserole that you can enjoy guilt-free, chockfull of veggies and whole wheat tortilla. You can’t beat that!
I know I should really be posting about some sort of peppermint-type hot chocolate but even during the holidays, I have a major sweet spot for Mexican-type comfort food.
No, wait, I actually have a sweet spot for Mexican food all year long, 365 days out of the year, especially when there’s a skinny version like this one here – chockfull of veggies, whole wheat tortilla, a layer of the creamiest refried beans, and of course, that cheesy, cheesy goodness.
And even though this meal is completely meatless, it’ll be sure to keep you full and satisfied all day. But be careful, you’ll want to help yourself to at least 2 or 3 servings before calling it a night!
Disclosure: This post is sponsored by Old El Paso. All opinions expressed are my own.
Recipe
Yield: 8 servings
Prep: 20 minutes
Cook: 30 minutes
Total: 50 minutes
Ingredients
Instructions
1. Preheat oven to 375 degrees F. Lightly coat a 9×13 baking dish with nonstick spray.
2. Heat olive oil in a large skillet over medium high heat. Add garlic, onion and bell peppers. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in black beans, corn, chili powder and cumin until heated through, about 1-2 minutes; season with salt and pepper, to taste. Stir in green chiles and cilantro; set aside.
3. Place tortillas evenly on the bottom of the baking dish. Spread refried beans evenly over the tortillas, followed by the onion mixture and enchilada sauce. Sprinkle with cheese.
4. Place into oven and bake for 15-20 minutes, or until bubbly.
5. Serve immediately, garnished with cilantro, if desired.
