Skinny Mexican Casserole
User Reviews
4.9
36 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
8 servings
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Course
Main Course
Skinny Mexican Casserole
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A cheesy comforting casserole that you can enjoy guilt-free, chockfull of veggies and whole wheat tortilla. You can’t beat that!
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Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 onion diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 15-ounce can black beans, drained and rinsed
- 1 cup corn kernels frozen, canned or roasted
- 1 teaspoon chili powder
- ½ teaspoon cumin
- Kosher salt and freshly ground black pepper to taste
- 1 4.5-ounce can Old El Paso™ chopped green chiles, drained
- 2 tablespoons chopped fresh cilantro leaves
- 4 8-inch whole wheat tortillas, chopped
- 1 16-ounce can Old El Paso™ fat free refried beans, warmed
- 1 10-ounce can Old El Paso™ mild enchilada sauce
- 1 ½ cups reduced fat shredded Mexican blend cheese
Instructions
- Preheat oven to 375 degrees F. Lightly coat a 9×13 baking dish with nonstick spray.
- 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.
- 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.
- Place into oven and bake for 15-20 minutes, or until bubbly.
- Serve immediately, garnished with cilantro, if desired.
Genuine Reviews
User Reviews
Overall Rating
4.9
36 reviews
Excellent
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