Cooking with the dillmans

I absolutely LOVE Mexican food. I crave it and could eat it almost everyday. Cheeses, meats, veggies, sour cream, guacamole, etc. I LOVE IT. We tend to have some type of ingredients to make a Mexican meal at home and I came across this recipe last night on Pinterest and decided that is what's for dinner. A "healthy mexican casserole with roasted corn". YUM!

 

Photo via Pinch of Yum

 

It was easy to make and includes some great veggies. We used the Frontera enchilada sauce to keep the sodium down and because our Uncle is the graphic designer for all things Frontera so we love to support him and Chicago! It's also more fresh. (I HIGHLY recommend the Frontera guac starter, it's super tasty!) So here's the recipe for the casserole via Pinch of Yum! 

Ingredients

• 2 red bell peppers
• 2 green bell peppers
• 1 jalapeno or 2 chipotle peppers (optional – just for more kick)
• ½ red onion
• 2 cups frozen corn
• 2 teaspoons chili powder
• 2 teaspoon cumin
• salt to taste (about 1 teaspoon is a good ballpark measure)
• 2 cups Mexican cheese (mine was a Sargento blend)
• 18-20 corn tortillas
• 1 can refried beans
• 2 cups red enchilada sauce
• cilantro, guacamole, or sour cream for topping

Instructions

1. Roast the veggies: Dice the peppers and mince the onions. Heat a large nonstick skillet with NO oil over high heat. Add the onion and peppers, sprinkle with chili and cumin, and do not stir. This allows the peppers to roast and brown on the outside. After a few minutes, give the pan a shake or stir and let the peppers sit again for a few more minutes without stirring. Remove and set aside. Repeat the roasting process with the corn, sprinkling with chili and cumin, removing from the heat when browned and roasted on the outside. Sprinkle the roasted veggies with a little bit of salt and toss to coat.
2. Prep the ingredients: Grease a 9×13 inch baking pan and preheat the oven to 400 degrees. Cut the tortillas into thin strips. Put the refried beans in a bowl and mix with a little bit of water to make them easier to spread.
3. Assemble: Spread a little bit of sauce on the bottom of the pan. Layer in order: half of the tortilla strips, ALL the beans, half of the veggies, half of the sauce, half of the cheese. Cover with the other half of the tortilla strips, veggies, sauce, and cheese.
4. Bake: Cover with foil (I usually spray mine with cooking spray) and bake for 15-20 minutes, until the sauce is bubbling and the cheese is melted. Serve with guacamole, fresh cilantro, sour cream, or anything in the world that you want.

Enjoy!
xoxo,
The Dillmans