Mexican Casserole with Roasted Corn and Peppers
2 large red bell peppers
2 large green bell peppers
2 jalapeno (or 2 chipotle peppers optional)
1/2 large red onion
2 cups frozen corn niblets
2 tsp chili powder
2 tsp cumin
1 tsp salt or to taste
2 cups Mexican cheese (I used Winco Brand)
18 Mission Yellow Corn Tortillas (Extra Thin)
1 can Rosita low fat refried beans
2 cups red enchilada sauce
Toppings: cilantro, guacamole, or sour cream for topping (You will have
to add the nutritional information for what you use)
Dice the peppers and mince the onions. Heat a large nonstick skillet
with a little bit of oil over high heat. Add the onion and peppers,
sprinkle with chili and cumin, and stir, rest, stir, rest until you get
a nice browning on the outside of the peppers. 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.
Grease a 9 x 13 inch baking pan and preheat the oven to 400 degrees F.
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.
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.
Cover with foil (I usually spray mine with cooking spray) and bake for
15 to 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.
Makes: 12 servings
Nutritional information per Serving Without Toppings: Calories 203,
Protein 9 gr, Fat 6 gr, Sat Fat 3 gr, Carbs 28 gr, Sugar 7 gr, Fiber 7
gr, Sodium 595 mg, Cholesterol 15 mg
Posted by: Darlene BC <firstname.lastname@example.org>
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