Veggie Mexican Layered Casserole recipe
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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
Nutrition Info
- 383.7 caloriescarbohydrate: 43.2 gcholesterol: 43.6 mgfat: 17.8 gfiber: 8 gprotein: 18.8 gsaturatedFat: 9.7 gservingSize: -sodium: 948.8 mgsugar: 3.9 gtransFat: : -unsaturatedFat: : -
Directions Veggie Mexican Layered Casserole
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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.
Mix 1 cup Cheddar cheese, cottage cheese, and sour cream together in a bowl.
Cover the bottom of a 9x13-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.
Bake in the preheated oven for 20 minutes. Remove aluminum foil and bake until bubbling, 8 to 10 minutes more.
Remove from oven and let stand for 10 minutes before serving.