“Skinny” Mexican Casserole

So, I have been out of cooking mode for a few weeks, but it’s time to jump back in. Last night I made this easy, tasty “Skinny” Mexican Casserole. It is packed with tons of veggies and uses whole wheat tortillas, so even though it’s Mexican food and may seem indulgent, it’s really not too bad from a calorie perspective. It’s also vegetarian, though I realized last night that adding some grilled chicken on top might be a nice addition for my husband next time.

Ingredients:

  • 1 onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, dicedSkinny Mexican Casserole Ingredients
  • 2 garlic cloves, minced
  • 1 can (~15oz) black beans, drained/rinsed
  • 1 cup corn (frozen or canned)
  • 1 can (~4.5oz) chopped green chilies, drained
  • 1 can (~16oz) refried beans (I used a vegetarian option)
  • 1 can (~10oz) enchilada sauce (use mild, medium, or hot based on preference)
  • 4 full-sized (~8 inch) whole wheat tortillas, chopped
  • 1.5 cups shredded Mexican blend cheese (you can use reduced fat to reduce the calories even more)
  • 2 TBSP chopped fresh cilantro
  • 1 tsp chili powder (I used 2 because we like things spicier)
  • ½ tsp cumin
  • 1 TBSP olive oil
  • Salt & freshly ground black pepper to taste

 

To Prepare:Skinny Mexican Casserole peppers & onions

  • Pre-heat oven to 375 degrees. Lightly coat a 9×13 baking dish with non-stick spray.

 

  • Pour the olive oil into a large skillet over medium heat. Then add the chopped bell peppers and onion, as well as the minced garlic. Cook until tender, stirring regularly, for about 3-5 minutes.

 

  • Skinny Mexican Casserole skillet mixtureStir in the rinsed/drained black beans, corn, cumin, and chili powder and allow to heat
    for a couple of minutes. Add some salt and pepper to suit your preferences. Lastly, stir in the drained green chilies and the chopped cilantro. Remove from heat and set aside.

Skinny Mexican Casserole before baking

 

  • Arrange tortillas on the bottom of the baking dish. Spread refried beans evenly over the tortillas and then add the mixture from your skillet on top of the refried beans. Pour the enchilada sauce on top and then sprinkle with shredded cheese.

 

  • Bake for 15-20 minutes. Serve immediately. Add cilantro on top for extra taste and even a dollop of sour cream, if you’re not too worried about keeping the meal low-calorie.

 

 

Skinny Mexican Casserole baked

 

 

 

 

 

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