How to Make Veggie Mexican Layered Casserole - A Step-by-Step Guide

Introducing the ultimate comfort food for all the veggie lovers out there: Veggie Mexican Layered Casserole. This delicious and nutritious dish is packed with layers of flavorful vegetables, creamy beans, melted cheese, and zesty salsa, all baked to perfection. It's a wholesome and satisfying meal that is perfect for family gatherings, potlucks, or just a cozy night in at home.

The beauty of this dish is that it's incredibly versatile and can be customized to suit your taste preferenc...

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Ingredients

  • 1 tablespoon olive oil
  • 2 Roma tomatoes, chopped
  • ½ cup roasted pasilla chile sauce (such as Herdez®)
  • ½ cup frozen corn
  • ½ yellow bell pepper, chopped
  • ½ green bell pepper, chopped
  • ½ white onion, chopped
  • ½ 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 ½ cups shredded Cheddar cheese, divided
  • 1 cup cottage cheese
  • 1 cup sour cream
  • 5 (7 inch) whole wheat tortillas, or as needed

Information

  • Prep Time: 30 mins
  • Cook Time: 35 mins
  • Additional Time: 10 mins
  • Total Time: 1 hr 15 mins
  • Servings: 8
  • Yield: 1 9x13-inch casserole

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat oil in a skillet over medium heat. Add Roma tomatoes, chile sauce, corn, yellow bell pepper, green bell pepper, white onion, red onion, jalapeno pepper, and cumin. Cook and stir until tender, 5 to 7 minutes. Add refried beans and pinto beans; stir to combine. Remove bean mixture from heat.
  • Mix 1 cup Cheddar cheese, cottage cheese, and sour cream together in a bowl.
  • Cover the bottom of a 9x13-inch casserole dish with 1/3 of the bean mixture. Top with a third of the cheese mixture and a thin layer of tortillas. Repeat with another third of the beans, another third of the cheese mixture, and tortillas. Repeat again with remaining beans, remaining cheese mixture, and a final layer of tortillas. Sprinkle remaining 1/2 cup shredded Cheddar cheese on top. Cover with aluminum foil.
  • Bake in the preheated oven for 20 minutes. Remove aluminum foil and bake until bubbling, 8 to 10 minutes more.
  • Remove from oven and let stand for 10 minutes before serving.
  • Nutrition

    384 cal.

    • Total Fat: 18g
    • Saturated Fat: 10g
    • Cholesterol: 44mg
    • Sodium: 949mg
    • Total Carbohydrate: 43g
    • Dietary Fiber: 8g
    • Total Sugars: 4g
    • Protein: 19g
    • Vitamin C: 17mg
    • Calcium: 266mg
    • Iron: 3mg
    • Potassium: 593mg