Skinny Mexican Casserole
A cheesy comforting casserole that you can enjoy guilt-free, chockfull of veggies and whole wheat tortilla. You can’t beat that!
I know I should really be posting about some sort of peppermint-type hot chocolate but even during the holidays, I have a major sweet spot for Mexican-type comfort food.
No, wait, I actually have a sweet spot for Mexican food all year long, 365 days out of the year, especially when there’s a skinny version like this one here – chockfull of veggies, whole wheat tortilla, a layer of the creamiest refried beans, and of course, that cheesy, cheesy goodness.
And even though this meal is completely meatless, it’ll be sure to keep you full and satisfied all day. But be careful, you’ll want to help yourself to at least 2 or 3 servings before calling it a night!
Skinny Mexican Casserole
Ingredients
- 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
- ½ teaspoon cumin
- Kosher salt and freshly ground black pepper, to taste
- 1 4.5-ounce can Old El Paso™ chopped green chiles, drained
- 2 tablespoons chopped fresh cilantro leaves
- 4 8-inch whole wheat tortillas, chopped
- 1 16-ounce can Old El Paso™ fat free refried beans, warmed
- 1 10-ounce can Old El Paso™ mild enchilada sauce
- 1 ½ cups reduced fat shredded Mexican blend cheese
Instructions
- 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 immediately, garnished with cilantro, if desired.
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Disclosure: This post is sponsored by Old El Paso. All opinions expressed are my own.
How many calories in a serving?
Once a week we have a new recipe and a meatless dish. This covered both! Husband said it was a have again!!!
Love love love is in the air! Great easy and filling and satisfying main dish. My whole family loved it, they set the thing lol no meat needed! This is a keeper!
OMG Flipping Delicious. I recommend cooking the peppers a little longer before adding the rest of ingredients, and slice the tortillas in strips will make it easier to serve. I will make this again for sure
Loved this, but made a few changes. Based on reviews, I replaced the tortillas with a tube of polenta cut into 16 slices, which I baked in greased pan for 10 minutes first. Added more spices including taco seasoning because I had no chilies. Added sliced black olives to the mix, and a can of drained Rotel tomatoes mixed with the cilantro to the top, before I added the cheese. First time ever using polenta, and I will not make this again without it. Not mushy at all, and made it a very filling dish. Topped with sour cream, but will make guacamole the time.
This will definitely be made again, I did not use the tortilla, instead I used ground turkey seasoned with taco seasoning added the refried beans to it. And in a separate skillet. I cooked the onions, bell peppers, added green chilies and a can of rotel with green chilies along with the corn and black beans and the seasoning in this recipe and of course the cilantro . I forgot the enchiladas sauce. But I did the refried beans and meat at the bottom of my casserole dish added fat free cheese on top of that, than topped it with all rest of the veggies and added more cheese. This was delicious. I eat with a mini avocado and tortilla chips. I did get tortillas for the ones who wanted to make like a burrito out of it but my family chose the chips instead.
My husband and I really enjoyed this recipe. I substituted the flour tortillas ( I was worried about the leftovers getting soggy) with cooked shredded chicken thighs I had in the freezer. The next time I will probably add some chopped jalapeños to the peppers and onions and use a spicier enchilada sauce ( we like some heat). I don’t understand why people had a problem with this being watery, mine was thick and set up beautifully. I think there are so many variations you could make from the basic recipe, like using ground turkey taco meat, or just doing the refried beans on the bottom and using it on tostados. This is definitely a keeper, thank you for the recipe!
I made this using no salt black beans, fat free refried beans, no salt roasted corn to cut back on sodium. I used flour tortillas gluten free and remaining ingredients. It turned out delicious
Five of us devoured this recipe. My changes were to use only 2/3 of the can of enchilada sauce and about half of the chili peppers because I am a hot spice wimp. I did not use the tortillas at all but put the refried beans at the bottom of the pan and built from there. The result was a hearty blend of the ingredients which we topped off with a dab of light sour cream, diced avocado and crushed tortilla chips. Next time I will use all of the Chile’s but keep the lower amount of sauce so the mixture remains thick. Definitely a keeper!
So good. Used Rotel instead of green chilies and el paco sauce instead of enchilada sauce.
Excellent! I love Mexican food, and being in the Noom program means I needs to choose wisely. This will be one of my go-to dishes. Delicious and satisfying. I left out the green & red peppers because I’m not a fan. It was so good! 10 stars.
Loved this recipe. Delicious and healthy. Some notes: I would have cooked the peppers prior to adding the onions and garlic. 3-4 mins was not enough time to soften the peppers. To serve, I would put chopped tomatoes and scallions on top.
Very yummy and it took care of my bean craving! I left out chilis because I was making it for my kids. Everyone enjoyed it!
This dish looks so good. I wish I could eat that right now!
I would suggest using corn tortillas (heating then first), as opposed to fluor, which I can imagine would become soggy. Also, cook the refried beans before spreading, this makes it much easier. **I make my own enchilada sauce….it’s so much tastier and easy to make.
Why heat the corn torillas first? As the whole thing goes into the oven would this be necessary?
I omitted the black beans and tortilla shells and ate it like chili. Amazing.
We enjoyed this. I used corn tortillas (personal preference). Also to bulk it up a bit, I added a couple zucchini and a can of no salt added tomatoes. I also used low sodium retried beans and black beans I cooked from dry, no salt added. I purchased the hot green chilies, but my store only had mild enchilada sauce. I might add a diced jalapeno next time. The creamy refried beans were delicious.
Sounds delicius but way too high in sodium for me.
Makes a lot, very cheesy, and very easy to assemble, but it was way, way too hot for me, and I like a little heat in my food. But this dish blew the top of my head off. Chili powder AND canned green chilies AND enchilada sauce was hot-stuff overload. I also agree with others who said it was more of a dip than a casserole. I used about 9 corn tortillas on the bottom of the pan and it still wasn’t casseroley-enough for me. But a big helping over tortillas with lots of sour cream worked out well.
Made this tonight, so tasty! To address other people’s issue with the tortillas on the bottom, I put 2 whole tortillas down, then spread a layer of refried beans, then a second 2 tortillas, and another layer of refried beans. Then I put the veggies and enchilada sauce, and topped it with cheese before baking. It turned out very good! The top section is still a little loose, but I think the sturdy bottom helped. Looking forward to bringing it to work for dinner for the next few nights! I didn’t have chili powder so I used cayenne pepper (spicy!).
I agree with you, Jessi. I made it your way the 2nd time (after following the recipe to the “t” the 1st) and to solve the problem with the top, I turned the broiler on for a few minutes. It was perfect for our family! Thanks for your suggestions! It is a great recipe.