Mexican Casserole with Roasted Peppers and Corn

I love the flavor of roasted veggies.  But, sometimes you just want easy peasy.  This recipe that I used by Pinch Of Yum is perfect.  It gives you all the yummy roasted flavor without a lot of work or hassle.  Hubs said this was like a Mexican lasagna.  It also tasted a lot like fajitas to me.  Now this recipe is meatless but, if you have a staunch carnivore in your house you could very easily add some shredded chicken breast, or even some ground beef, chicken, or turkey.  Or if you don’t care about the calories and fat, you could add crumbled and browned chorizo.  While Alan loves meat, he doesn’t seem to notice that it is missing unless I tell him it isn’t there.   Lucky for me!

The only changes I made to the original recipe are: I used pepper jack cheese, and I cut the recipe in half.  We just really didn’t need 12 servings.

I served it with a fast and simple guacamole.  It made 6, 236 calorie portions or 4 very generous 472 calorie servings!

INGREDIENTS

  • 1 red bell pepper
  • 1 green bell pepper
  • 1 chipotle pepper (optional – just for more kick)
  • 4 red onion
  • 1 cup frozen corn
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • salt to taste
  • 1 cup Mexican cheese (mine was pepper jack) I grate my own because I don’t like the wood pulp that they put in bags of shredded cheeses to keep them from clumping.  Who wants to eat sawdust?  No thanks!
  • 9-10 corn tortillas
  • 1/2 can fat free refried beans
  • 1 can red enchilada sauce
  • cilantro, guacamole, or sour cream for topping
INSTRUCTIONS

Roast the veggies: Dice the peppers and mince the onions. Heat a large nonstick skillet with NO oil over high heat. Add the onion and peppers, sprinkle with chili and cumin, and do not stir. This allows the peppers to roast and brown on the outside. After a few minutes, give the pan a shake or stir and let the peppers sit again for a few more minutes without stirring. 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.

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Prep the ingredients: Grease a square 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.

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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.

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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.

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If you try it, let me know what you think!

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2 thoughts on “Mexican Casserole with Roasted Peppers and Corn

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