No Meat Mexican Casserole:
1 red pepper, diced
1 green pepper, diced
1 cup frozen corn
1/2 red onion, small dice
cumin
chili powder
salt and pepper
corn tortillas (I used about 6)
10 oz. can enchilada sauce
1/2 can refried beans (or more if you like it with lots of beans)
1 bag shredded mexican cheese blend
optional: one jalapeno, diced
First, chop all your veggies. I forgot to add a jalapeno in the mix, so add a jalapeno if you want. If you pre-chop all your veggies, this really takes no time at all to come together.
Place red and green pepper, onion and corn in a large non-stick skillet over high heat with no oil. You want to roast the vegetables. Sprinkle with your desired amount of cumin, salt, pepper and chili powder. I went a little heavy on the chili powder here.
Allow it to cook (without stirring) about 5-7 minutes and then shake the skillet to allow roasting on all sides. Do this about 15 minutes total, until you reach desired color. Remove from heat.
Preheat oven to 400 and spray a medium casserole dish. Pour a thin layer of enchilada sauce in the bottom of the dish. Next layer the corn tortillas. You can use a pizza cutter to help cut pieces to fit the dish.
In a medium mixing bowl combine the refried beans with a tablespoon of water to make it a little easier to spread. Spread this over the tortillas.
The rest is easy. Top the beans with half of the vegetables mix, then enchilada sauce, then a layer of cheese.
Top this with another layer of tortillas, the rest of the vegetables, enchilada sauce and top with cheese.
Cover and cook for 20 minutes. Then I removed the foil and cooked it for another 5 minutes. Let it stand about 5-10 minutes before serving. (It's a little gooey, but delicious!) Serve with favorite toppings. Sour cream, cilantro, guac...you know the drill.
Notes: Husband added some Tabasco on top, but cleaned his plate. I ate a good helping with sour cream and the rest will be leftovers! This is a great no-meat option and definitely yummy! Enjoy!
Servings: 6
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