This is a delicious vegetarian recipe to add to your Cinco de Mayo celebration menu. It is truly cheesy goodness at it’s finest, y’all! Best part? Every single time I’ve made this casserole, I freeze the leftovers for an easy weeknight microwave dinner. You must try this!
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup corn kernels, frozen, canned or roasted
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Kosher salt and freshly ground black pepper, to taste
- 1 (4.5-ounce) can chopped green chiles, drained
- 2 tablespoons chopped fresh cilantro leaves
- 4 (8-inch) whole wheat tortillas, chopped
- 1 (16-ounce) can refried beans, warmed
- 1 (10-ounce) can mild enchilada sauce
- 1 1/2 cups reduced fat shredded Mexican blend cheese
- Preheat oven to 375 degrees F. Lightly coat a 9×13 baking dish with nonstick spray.
- Heat olive oil in a large skillet over medium high heat. Add garlic, onion and bell peppers. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in black beans, corn, chili powder and cumin until heated through, about 1-2 minutes; season with salt and pepper, to taste. Stir in green chiles and cilantro; set aside.
- Place tortillas evenly on the bottom of the baking dish. Spread refried beans evenly over the tortillas, followed by the onion mixture and enchilada sauce. Sprinkle with cheese.
- Place into oven and bake for 15-20 minutes, or until bubbly.
- Serve garnished with cilantro, if desired.
Image and Recipe: Damn Delicious