“Mexican Casserole” that will blow your tastebuds outta this world!

So, this casserole is not representative of Mexican cuisine really at all, I just called it that because It was influenced by a recipe for a Mexican casserole that I saw a million years ago in some magazine.

This is a healthy, protein-packed recipe that includes all the flavors you love without all the bad stuff you don’t.

You are going to need the following ingredients:

4 medium sized, whole-wheat tortillas

1 can of beans (these can be refried beans or black beans- but make sure that if you use refried beans you get ones that are high in fiber and low in fat)

1 zucchini (cut into bite size pieces)

1 green bell pepper (cut into bite size pieces)

1 half of an onion (chopped into bite size pieces)

3–4 white or brown mushrooms (sliced into 4 or 5 slices per mushroom)

1 can of sweet corn

1 can of chilies (I like to use ortega chiles but you could use any chile you like based on your spice and flavor preference)

1 can of enchilada sauce (I like to use El Pato red enchilada sauce because it is spicy and has great flavor but this is really up to you! :)

1 cup of low-fat mozzarella cheese (you can use any cheese you like though!)

1 tablespoon of olive oil

Here is what you do!

First, preheat your oven to 350 degrees.

Second, heat up a non-stick cooking pan with oil while you finish chopping up your veggies. Also, you can use this time to open all of the cans so that you have them prepared!

Third, add the onions and bell peppers into the pan, after a few minutes add in the zucchini and mushrooms which take less time to cook.

Once these veggies are nearly cooked all the way through, add the corn, chilies and el pato sauce and let this simmer. You do not want the veggies to be all the way cooked through when you assemble the casserole because they will continue to cook when you bake the casserole and you don't want them to be mushy.

To assemble the casserole:

  1. Oil a casserole dish (preferably a rectangle shape one).
  2. Layer two whole wheat tortillas,
  3. Spread half of the can of beans over the tortillas
  4. Add half of your veggie mixture on top of the beans.
  5. Sprinkle half of the cheese on top of this.
  6. Repeat this process using the rest of the ingredients.

Once you have used up all your ingredients and assembled the casserole, place this casserole in the oven and let it bake for about 20 minutes or until the cheese on top is bubbling and a crust has formed around the edges.

And there you have it! A delicious treat that is a perfect easy weeknight meal. PLUS this is great to cut up into slices and freeze for later!

Thanks for reading and message me with any requests or questions! :) ❤

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