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Mexican Casserole with Roasted Corn & Peppers



2 red bell peppers sliced or chopped

2 green bell peppers sliced or chopped

1 jalapeno or 2 chipotle peppers (for more kick)

½ red onion

2 cups corn kernels

2 tsp chili powder

2 tsp cumin or Triple Smoke Texx-Mexx Seasoning 

1 tsp salt

2 cups Mexican cheese (or mix of jalapeno jack and sharp cheddar)

1820 corn tortillas

2 cups black beans

1 can refried beans

2 cups enchilada sauce (see homemade recipe below!)

Cilantro, guacamole or sour cream for topping


Dice the peppers and mince the onions. 

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. 

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.

Grease a 9×13-inch baking pan and preheat the oven to 400 degrees. 

Cut the tortillas into approximately 1.5” strips. Since the tortilla is round, they won’t be perfectly uniform, and that’s 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. 

Layer in order: half of the tortilla strips (they can overlap each other, they don’t 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. 

Serve with diced or smashed avocado, fresh cilantro and sour cream.