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healthy mexican casserole roasted corn peppers copycat recipe

Healthy Mexican Casserole with Roasted Corn and Peppers

Before we dive into the delicious world of Healthy Mexican Casserole with Roasted Corn and Peppers, let’s consider what you might enjoy alongside this dish
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Course: Dinner
Cuisine: Mexican
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 12
Calories: 320kcal

Equipment

Ingredients

  • 1 jalapeño pepper or 2 dried chipotle peppers optional, for extra heat
  • 2 cups red enchilada sauce
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon salt adjust to taste
  • 2 cups frozen sweet corn
  • 2 red bell peppers chopped
  • 2 green bell peppers diced
  • 18 to 20 corn tortillas
  • 1 can refried beans about 15 ounces
  • ½ small red onion finely chopped
  • 2 cups shredded Mexican cheese blend I used Sargento
  • Fresh cilantro leaves and guacamole for garnish
  • 1 teaspoon smoked paprika

Instructions

Step 1: Preheat Your Oven

  • First, let’s get things heating. Preheat your oven to 350°F (175°C). This sets the stage for perfect baking, so don’t skip this crucial step!

Step 2: Prepare the Vegetables

  • While the oven warms up, let's roast those veggies. In a baking dish or a large mixing bowl, toss the chopped bell peppers and frozen corn with a drizzle of olive oil, salt, chili powder, and cumin.
  • Spread them out evenly on a baking sheet and roast for about 15 minutes. This enhances their sweetness and brings out their natural flavors.

Step 3: Mix the Enchilada Sauce

  • In a separate bowl, combine the red enchilada sauce with the smoked paprika. This mix is the heart of the dish, offering depth and flavor. Adjust the seasonings based on your taste buds. Feel free to add more heat if that’s your vibe!

Step 4: Assemble Your Casserole

  • Now comes the fun part! Grab a 9x13-inch baking dish. Start with a thin layer of the enchilada sauce mixture on the bottom. Then layer 6 to 8 corn tortillas over the sauce. Next, spread half of your roasted veggies over the tortillas, followed by half of the refried beans, and a generous sprinkle of cheese.
  • Repeat the layers by adding another layer of tortillas, the remaining roasted vegetables, more refried beans, and more enchilada sauce. Top it all off with the remaining cheese.

Step 5: Bake Until Golden

  • Cover the baking dish with foil to prevent the top from burning. Place it in your preheated oven and bake for 25 minutes. After 25 minutes, remove the foil and let it bake for another 15 minutes until the cheese is bubbly and golden brown.

Step 6: Garnish and Serve

  • Once the casserole is done, let it cool slightly. Serve it hot, garnished with fresh cilantro leaves and guacamole on the side. Happiness is indeed a warm casserole!

Notes

  1. Layering is Key: Ensure even layer distributions for an evenly cooked dish. It affects both flavor and texture!
  2. Customize the Heat: Adjust the amount of jalapeño or chipotle to suit your spice tolerance.
  3. Swap Ingredients: Use whatever veggies you have on hand. Spinach, zucchini, or even sweet potatoes can work well here.
  4. Beans for Fiber: Don’t skip the refried beans. They add protein and are essential for a filling dish.
  5. Let It Rest: Let the casserole sit for a few minutes after baking. It helps in slicing and serving.
Keyword: Healthy Mexican Casserole with Roasted Corn and Peppers