Mexican Casserole with Roasted Corn and Peppers

Happy FriYAY friends!!!!

I want to share the yummiest recipe with you today! So whoever is not subscribed to Bloglovin needs to do it ASAP because you can find the best recipes like I do on there. If you’re a big eater like me and enjoy discovering new dishes to cook up, this is the place for you! I’m ALWAYSSS on the lookout for new and exciting healthy recipes to try! Send them over my way if you’ve got some up your sleeves!

So I stumbled upon this Healthy Mexican Casserole with Roasted Corn and Peppers recipe and ran out to my local TJ’s to get the ingredients I needed ASAP because it looked too delicious to not eat it for dinner! Thank you Pinch of Yum for sharing this gem!! Here’s my modified version to fit my bloaty needs! 🙈 I probably should have opted out of refried beans because… well you know, but what’s a Mexican Casserole without the beans?? 😜

2 red bell peppers
2 green bell peppers
2 cups frozen corn
2 teaspoons chili powder
2 teaspoon cumin
2 cups Mexican cheese
18-20 corn tortillas
1 can refried beans
2 cups red enchilada sauce
cilantro and guacamole for toppings

Dice the peppers and and heat a large pan with a little bit of oil over high heat.
Add the peppers, sprinkle with chili and cumin, and stir, rest, stir, rest until browned then remove and set aside.
Repeat roasting process with the corn, sprinkling with chili and cumin then remove from the heat when browned and roasted.
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 veggies, half of the sauce, half of the cheese. Cover with the other half of the tortilla strips, veggies, sauce, and cheese.
Cover with foil and bake for 15-20 minutes.
Top with guacamole and fresh cilantro.


xox Elisa