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Skinny Mexican Casserole
4.9 from 36 votes

Skinny Mexican Casserole

A cheesy comforting casserole that you can enjoy guilt-free, chockfull of veggies and whole wheat tortilla. You can’t beat that!

Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 8 servings
Course: Main Course

Ingredients

  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 1 onion diced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 black beans 15-ounce can, drained and rinsed
  • 1 cup corn kernels frozen, canned or roasted
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground
  • 1 green chiles 4.5-ounce can; brand Old El Paso™; chopped; drained
  • 2 tablespoons cilantro fresh, chopped leaves
  • 4 whole wheat tortillas 8-inch, chopped
  • 1 refried beans Old El Paso brand, fat free, 16-ounce can, warmed
  • 1 enchilada sauce Old El Paso brand, mild, 10-ounce can
  • 1 ½ cups Mexican blend cheese reduced fat, shredded

Instructions

    Cup of Yum
  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.