Mexican casserole with roasted corn and peppers

Mexican casserole with roasted corn and peppers2 red bell peppers
2 green bell peppers
1 jalapeno peppers
1/2 red onion
2 cups frozen corn
2 teaspoons chili powder
2 teaspoon cumin
2 cups Mexican cheese (I used a Sargento blend)
16 whole wheat tortillas (16 oz. bag)
1 can vegetarian refried beans
2 (10 oz) cans red enchilada sauce
cilantro, guacamole, or sour cream for topping

Pan-roast the veggies: Dice the peppers and mince the onion. Heat a large nonstick skillet with a little bit of oil over high heat. Add the onion and peppers, sprinkle with half the 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 the remaining chili and cumin, removing from the heat when browned and roasted on the outside. Mix the corn with the peppers and onion in a large bowl or pot, set aside.

Grease a 9×13 inch baking pan and preheat the oven to 400 degrees Fahrenheit. Cut the tortillas into thin (1 cm / 1/2 inch) 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.
Bake: Cover with foil (tent foil by propping it up with toothpicks inserted in the dish) and bake for 15-20 minutes, until the sauce is bubbling and the cheese is melted.
Serve with guacamole, fresh cilantro, or sour cream.

Recipe adapted from

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