Veggie Mexican Layered Casserole

Recipesfull introduces to you: Cinco de Mayo Recipes. (Veggie Mexican Layered Casserole). I meant to make burritos one night but I was in a hurry, so I layered everything together in a casserole dish to save time. The result was this Mexican layered casserole and a yummy go-to dish that is easily customizable for things I usually have on hand. You could add chicken or beef if you'd like, but we eat it as-is! Top with chopped cilantro and chopped green onions.

Brief

Prep 30 mins

Cook: 35 mins

Additional: 10 mins

Total: 1hr15 mins

Servings: 8

Yield: 1 9x13-inch casserole

Veggie Mexican Layered Casserole

Ingredients

1 tablespoon olive oil

2 Roma tomatoes

chopped

½ cup roasted pasilla chile sauce (such as Herdez®)

½ cup frozen corn

½ yellow bell pepper

chopped

½ green bell pepper

chopped

½ white onion

chopped

½ red onion

chopped

1 jalapeno pepper

seeded and chopped

1 teaspoon ground cumin

1 (16 ounce) can refried beans

1 (15.5 ounce) can pinto beans

drained and rinsed

1 ½ cups shredded Cheddar cheese

divided

1 cup cottage cheese

1 cup sour cream

5 (7 inch) whole wheat tortillas

or as needed

Frozen Strawberry Margarita

Main Dish

Directions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Heat oil in a skillet over medium heat. Add Roma tomatoes chile sauce corn yellow bell pepper green bell pepper white onion red onion jalapeno pepper and cumin. Cook and stir until tender 5 to 7 minutes. Add refried beans and pinto beans; stir to combine. Remove bean mixture from heat.

Step 3

Mix 1 cup Cheddar cheese cottage cheese and sour cream together in a bowl.

Step 4

Cover the bottom of a 9x13-inch casserole dish with 1/3 of the bean mixture. Top with a third of the cheese mixture and a thin layer of tortillas. Repeat with another third of the beans another third of the cheese mixture and tortillas. Repeat again with remaining beans remaining cheese mixture and a final layer of tortillas. Sprinkle remaining 1/2 cup shredded Cheddar cheese on top. Cover with aluminum foil.

Step 5

Bake in the preheated oven for 20 minutes. Remove aluminum foil and bake until bubbling 8 to 10 minutes more.

Step 6

Remove from oven and let stand for 10 minutes before serving.

Nutritional Information

Veggie Mexican Layered Casserole

Servings Per Recipe:8

Calories: 383.7

% Daily Value *

Protein: 18.8g 38%

Carbohydrates: 43.2g 14%

Dietary Fiber: 8g 32%

Sugars: 3.9g

Fat: 17.8g 27%

Saturated Fat: 9.7g 49%

Cholesterol: 43.6mg 15%

Vitamin A Iu: 638.7IU 13%

Niacin Equivalents: 4.5mg 34%

Vitamin B6: 0.3mg 19%

Vitamin C: 17.3mg 29%

Folate: 67.3mcg 17%

Calcium: 265.8mg 27%

Iron: 3mg 16%

Magnesium: 71.8mg 26%

Potassium: 593.1mg 17%

Sodium: 948.8mg 38%

Thiamin: 0.1mg 12%

Calories From Fat: 159.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.