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–+ servings
Skinny Mexican Casserole

Skinny Mexican Casserole

Yield: 8 servings
Prep: 20 minutes
Cook: 30 minutes
Total: 50 minutes
A cheesy comforting casserole that you can enjoy guilt-free, chockfull of veggies and whole wheat tortilla. You can’t beat that!
4.9 stars (12 ratings)

Ingredients

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

Instructions

  • Preheat oven to 375 degrees F. Lightly coat a 9×13 baking dish with nonstick spray.
  • 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.
  • 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.
  • Place into oven and bake for 15-20 minutes, or until bubbly.
  • Serve immediately, garnished with cilantro, if desired.