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Veggie Mexican Layered Casserole
Veggie Mexican Layered Casserole
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
75 minutes
Vegetarian Mexican casserole bursting with colorful veggies like bell peppers, corn, beans, and tomatoes.
Ingredients:
  • 2 Roma tomatoes, chopped
  • 0.5 cup roasted pasilla chile sauce (such as Herdez®)
  • 0.5 cup frozen corn
  • 0.5 yellow bell pepper, chopped
  • 0.5 green bell pepper, chopped
  • 0.5 white onion, chopped
  • 0.5 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
  • 1.5 cups shredded Cheddar cheese, divided
  • 1 cup cottage cheese
  • 1 cup sour cream
  • 5 (7 inch) whole wheat tortillas, or as needed
Instructions:
  • Preheat the oven to 350°F (175°C) for a perfect bake.
  • Heat oil in a skillet over medium heat. Add a colorful mix of Roma tomatoes, chile sauce, corn, bell peppers, onions, jalapeno, and cumin. Saute until tender, about 5-7 minutes. Stir in refried beans and pinto beans until well combined. Take off the heat.
  • Combine 1 cup of Cheddar cheese, cottage cheese, and sour cream in a bowl, creating a creamy and flavorful mixture.
  • Spread 1/3 of the bean mixture on the bottom of a 9x13-inch casserole dish. Layer with 1/3 of the cheese mixture and a thin layer of tortillas. Repeat with another 1/3 of the beans, another 1/3 of the cheese mixture, and more tortillas. Finish with the remaining beans, cheese mixture, and a final layer of tortillas. Sprinkle 1/2 cup of shredded Cheddar cheese on top and cover with aluminum foil.
  • Bake in the preheated oven for 20 minutes. Uncover and bake until bubbling, for an additional 8-10 minutes.
  • Allow to cool for 10 minutes before enjoying.

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