Serves 12
45 min
Healthy Mexican Casserole with Roasted Corn and Peppers
Recipe GLPR8e3661d2dd230e
A vibrant, oven-baked casserole featuring roasted vegetables, layers of corn tortillas, refried beans, and melted Mexican cheese. The vegetables are dry-roasted in a hot skillet to develop deep, caramelized flavors without added oil, then layered with enchilada sauce for a hearty yet lighter dish. Perfect as a side, starter, or satisfying main course.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 green bell peppers, diced
2 red bell peppers, diced
½ red onion, minced
2 teaspoons chili powder
2 teaspoons ground cumin
2 cups frozen corn
1 teaspoon salt, plus more to taste
18-20 corn tortillas
2 cups red enchilada sauce
1 can refried beans (about 15 ounces)
2 cups shredded Mexican cheese blend
Fresh cilantro, guacamole, or sour cream for serving (optional)
Directions
Prepare the vegetables: Dice both the green and red bell peppers into bite-sized pieces and mince the red onion. Set aside.
Heat a large nonstick skillet over high heat without adding any oil or cooking spray.
Add the diced peppers and minced onion to the hot skillet. Sprinkle with 1 teaspoon of chili powder and 1 teaspoon of cumin. Do not stir. Allow the vegetables to rest for 3-4 minutes so they develop a caramelized, browned exterior.
Give the pan a shake or gently stir the vegetables, then let them cook undisturbed for another 3-4 minutes until well browned and tender. Transfer to a plate and set aside.
In the same skillet, add the frozen corn. Sprinkle with the remaining 1 teaspoon chili powder and 1 teaspoon cumin. Do not stir initially. Allow the corn to roast for 3-4 minutes until golden and browned.
Stir the corn and continue cooking for 2-3 more minutes until the kernels are caramelized and tender. Remove from heat and combine the roasted corn with the roasted pepper mixture.
Sprinkle the roasted vegetables with salt and toss to coat evenly. Taste and adjust seasoning as needed.
Preheat the oven to 400°F (200°C). Lightly grease a 9x13 inch baking pan with cooking spray or oil.
Cut the corn tortillas into thin strips, about ½ inch wide.
Spread a thin layer of enchilada sauce on the bottom of the prepared baking pan.
Create the first layer: arrange half of the tortilla strips to cover the sauce, then spread the entire can of refried beans evenly over the tortillas.
Add the second layer: spread half of the roasted vegetables over the beans, then pour half of the remaining enchilada sauce over the vegetables, and sprinkle with half of the shredded cheese.
Create the third layer: arrange the remaining tortilla strips over the cheese, then top with the remaining roasted vegetables, the rest of the enchilada sauce, and finally the remaining cheese.
Cover the baking pan tightly with aluminum foil (lightly coat the foil with cooking spray to prevent sticking).
Bake for 15-20 minutes, until the sauce is bubbling around the edges and the cheese on top is completely melted and heated through.
Remove from the oven and let rest for 2-3 minutes. Serve warm with fresh cilantro, guacamole, sour cream, or your desired toppings.
