Mexican Casserole with Roasted Corn & Peppers
Thisย Mexican Casserole with Roasted Corn and Peppersย is a quick and easyย crowd-pleasing dish.
Mexican Casserole with Roasted Corn & Peppers
Ingredients
2ย red bell peppers sliced or chopped
2ย green bell peppers sliced or chopped
1ย jalapeno orย 2ย chipotle peppers (for more kick)
ยฝย red onion
2 cupsย corn kernels
2 tspย chili powder
2 tspย cumin or Triple Smoke XXX Tex-Mex Seasoningย
1 tspย salt
2 cupsย Mexican cheese (or mix of jalapeno jack and sharp cheddar)
18–20ย corn tortillas
2 cupsย black beans
1ย can refried beans
2 cupsย enchilada sauce (see homemade recipe below!)
Cilantro, guacamole or sour cream for topping
Instructions
Dice the peppers and mince the onions.ย
Heat a large nonstick skillet with a little bit of oil over high heat. Add the onion and peppers, sprinkle with chili and cumin, and stir, rest, stir, rest until you get a nice browning on the outside of the peppers. Remove and set aside.ย
Repeat the roasting process with the corn, sprinkling with chili and cumin, removing from the heat when browned and roasted on the outside.ย
Sprinkle the roasted veggies with a little bit of salt and toss to coat.
Grease a 9ร13-inch baking pan and preheat the oven to 400 degrees.ย
Cut the tortillas into approximately 1.5โ strips. Since the tortilla is round, they wonโt be perfectly uniform, and thatโs okay! Put the refried beans in a bowl and mix with a little bit of water to make them easier to spread.
Spread a little bit of sauce on the bottom of the pan.ย
Layer in order: half of the tortilla strips (they can overlap each other, they donโt have to lay perfectly flat side by side), ALL the refriend beans, half of the veggies, half of the black beans, half of the sauce, half of the cheese. Cover with the other half of the tortilla strips, veggies, black beans, sauce, and cheese.
Cover with foil and bake for 15-20 minutes, until the sauce is bubbling and the cheese is melted.ย
Serve with diced or smashed avocado, fresh cilantro and sour cream.
Homemade Enchilada Sauce
Ingredients
3 cloves garlic
1 small onion chopped
ยผ tsp oregano
1 cup chicken stock or broth
1 (15 oz) jarย homemade tomato sauceย (pint)
3 Tbsp chili powder
1 tsp salt
1 Tbsp olive oil
1 Tbsp cumin
Instructions
Heat olive oil in a medium saucepan over medium heat. Add garlic and cook, stirring, for 30 seconds.
Add all remaining ingredients: tomato sauce, broth, and spices and stir.
Bring to a simmer, reduce heat to low, and cook at a low simmer for 10 minutes, stirring occasionally.
Strain the sauce through a fine sieve to take out garlic and onion (or optional to puree the sauce, it will just be a bit thicker.ย
Enchilada sauce can be used immediately or stored for future use. To store, let it cool and then refrigerate in an airtight container for up to 4 days or freeze for up to 3 months.
