“A Mexican casserole that’s both healthy AND delicious. Perfect to warm you up on a cold winter’s evening.”
2 red bell peppers
2 green bell peppers
1 jalapeno or 2 chipotle peppers (optional – just for more kick)
1/2 red onion
2 cups frozen corn
2 tsp chili powder
2 tsp cumin
Salt to taste
2 cups Mexican cheese (mine was a Sargento blend)
18-20 corn tortillas
1 can refried beans
2 cups red enchilada sauce
Cilantro, guacamole, or sour cream for topping
Pan-roast the vegetables. Dice the peppers and mince the onions. Heat a large nonstick skillet with a little bit of oil over a 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 vegetables with a little bit of salt and toss to coat.
Grease a 9×13 inch baking pan and preheat the oven to 400 degrees. 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 vegetables, half of the sauce, half of the cheese. Cover with the other half of the tortilla strips, vegetables, sauce, and cheese. Cover with foil and bake for 15-20 minutes, until the sauce is bubbling and the cheese is melted.
Serve with guacamole, fresh cilantro and/or sour cream.