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.
Did you make this recipe?
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Disclosure: This post is sponsored by Old El Paso. All opinions expressed are my own.
Can this casserole be made ahead and frozen? If so, baking instructions
Unfortunately, without further recipe testing, I cannot advise on appropriate storage and reheating instructions. Please use your best judgment.
Wow!! This recipe looks amazing! I love your blog so many great recipes and so easy to make! I actually just made something similar with polenta and under 300 calories a piece! – http://cookinguphappiness.com/eats/healthy-tamale-casserole/
Heat* up the tortillas. Oops
Do you hear up the tortillas before or just out of th he bag?
No, they do not have to be warmed.
What is the serving size? I am assuming it is one cup.
It’s roughly about 1-2 cups per serving.
This was great and a huge hit with my (sometimes picky) roommates as well! Next time I will just keep the tortillas whole or cut them in half. I think it will be easier to spread the retried beans that way.
Have you done this with corn tortillas?
Looks great.
Corn tortillas would be a great substitute!
Mexican food is deeeelicious 😀 THis looks fantastic, so healthy and colourful! Only takes that layer of melty cheese on top to make it feel a little indulgent 🙂 x
I added a pound of ground turkey to the recipe and it was delicious. One question though… how on earth do you “spread” the refried beans on the chopped tortillas? Did my best, but more or less found myself just dropping it by spoonfuls.
Yes, that’s exactly what I did! I dropped by spoonfuls and from there, it was easy to spread them out in an even layer using a silicone spatula.
this was my only qualm when i read the recipe too! But, it looks delicious so I’ll have to give it a go at least 🙂
What I do is heat the can in a microwave safe bowl for about a minute and then stir the heck out of it. You may have to microwave it a bit more but just keep zapping it for 20-30 seconds until you can stir it smoothly and then spreads very nice.
I absolutely adore mexican food. This looks so tasty!
Looks so flavorful,I can eat that for breakfast lunch and dinner.
How do u come up with so many recipes?
Great inspiration. I had some left over chicken tortilla soup (same basic ingredients). Drained it and put over the tortillas and beans, topped with cheese and baked! Yummy. Thank you!
I am almost to the point of being peppermint-ed out! SO, thank you for posting an ooey gooey cheese but SKINNY (!!!) recipe. Keep that Mexican goodness comin’! Pinned!
My husband & I could eat mexican 365 days a year too! This is perfect for a wet chilly day- like today- and its sort of a detox from all the holiday rich treats. Perfect! Gonna make it tonight!
I love love all your recipes & your site. Its well organized and has wonderful food beautifully displayed.
Merry! Merry!