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Veggie Mexican Layered Casserole Recipe

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Veggie Mexican Layered Casserole Recipe

Directions

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Ingredients :

  • 1 tablespoon olive oil
  • 2 Roma tomatoes, chopped
  • ½ cup roasted pasilla chile sauce (such as Herdez®)
  • ½ cup frozen corn
  • ½ yellow bell pepper, chopped
  • ½ green bell pepper, chopped
  • ½ white onion, chopped
  • ½ red onion, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 1 teaspoon ground cumin
  • 1 (16 ounce) can refried beans
  • 1 (15.5 ounce) can pinto beans, drained and rinsed
  • 1 ½ cups shredded Cheddar cheese, divided
  • 1 cup cottage cheese
  • 1 cup sour cream
  • 5 (7 inch) whole wheat tortillas, or as needed
  • Methods :

  • Step 1

    Preheat the oven to 350 degrees F (175 degrees C).

  • Step 2

    Heat oil in a skillet over medium heat. Add Roma tomatoes, chile sauce, corn, yellow bell pepper, green bell pepper, white onion, red onion, jalapeno pepper, and cumin. Cook and stir until tender, 5 to 7 minutes. Add refried beans and pinto beans; stir to combine. Remove bean mixture from heat.

  • Step 3

    Mix 1 cup Cheddar cheese, cottage cheese, and sour cream together in a bowl.

  • Step 4

    Cover the bottom of a 9×13-inch casserole dish with 1/3 of the bean mixture. Top with a third of the cheese mixture and a thin layer of tortillas. Repeat with another third of the beans, another third of the cheese mixture, and tortillas. Repeat again with remaining beans, remaining cheese mixture, and a final layer of tortillas. Sprinkle remaining 1/2 cup shredded Cheddar cheese on top. Cover with aluminum foil.

  • Step 5

    Bake in the preheated oven for 20 minutes. Remove aluminum foil and bake until bubbling, 8 to 10 minutes more.

  • Step 6

    Remove from oven and let stand for 10 minutes before serving.

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