Mexican Casserole Recipe

by Courtesy of Bush's® Beans.

This Mexican casserole recipe is a one dish vegetarian casserole perfect for those busy nights. You can get this meatless vegetarian enchilada baked Mexican casserole in the oven in just a few minutes. A simple Mexican-inspired meal the whole family will enjoy.


Ingredients:

2 cups chopped onion, fresh or frozen

1 1/2 cups chopped red pepper, fresh or frozen

2 garlic cloves, minced

3/4 cup salsa

2 teaspoons ground cumin

2 15.8 ounce cans black beans, drained

12 6-inch corn tortillas

2 cups Monterey Jack and Cheddar blend cheese shredded

3 tomatoes chopped (optional)

1/2 cup sour cream (optional or replace with plain yoghurt)

1/2 cup sliced black olives (optional)


Preparation:

Preheat oven to 350 degrees.

Combine onion pepper, garlic, salsa, cumin and black beans in large skillet and bring to simmer over medium heat. Cook, stirring frequently for 3 minutes.

Arrange 6 tortillas in bottom of 9" x 13" baking dish overlapping them as necessary. Spread half of bean mixture over tortillas and sprinkle with half of cheese.

Repeat layering process with remaining tortillas, bean mixture and cheese.

Cover dish with foil and bake 15 minutes. Carefully remove foil and serve warm.

Garnish with tomatoes, sour cream and olives.

Makes 8 servings of Mexican enchilada casserole.


Nutritional Information per Serving: (excluding optional ingredients)

Calories: 605

Fat: 11.5 grams

Fiber: 21.4 grams

Cholesterol: 25 mg

Protein: 34.9 grams

Vitamin A: 24% , Vitamin C: 51%, Calcium: 40%, Iron: 39%

I hope you will enjoy this beautiful light Mexican casserole recipe.


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Original Mexican Casserole Recipe