Description
This healthy Mexican vegetarian casserole recipe may be the perfect guilt-free comfort food, featuring a hearty and nutritious variety of vegetables, black beans, peppers, and loads of cheese. Whether you’re looking for low-carb, healthy meals for weight loss, or a new, easy dinner recipe for meal prep day, you won’t be disappointed with this family-friendly, vegetarian recipe.
Ingredients
2 tablespoons olive oil
3 cloves garlic, minced
1 cup chopped onion
½ cup poblano peppers, chopped
½ cup bell pepper, chopped
½ cup red pepper, chopped
1 yellow squash, halved and sliced
1 zucchini, halved and sliced
½ teaspoon chili powder
½ teaspoon cumin
½ teaspoon of salt
1 15-ounce can black beans, drained and rinsed
1 cup corn (fresh, canned, or frozen)
1 4.5-ounce can green chiles
12 6-inch tortillas (whole wheat or low carb)
1 31-ounce can refried beans
2 cups Mexican blend cheese
1 cup pico de gallo or salsa
1 avocado
2 cups sour cream
1 cup tomatoes, chopped
½ cup black olives
½ cup green onions, chopped
Instructions
Preheat oven to 375
Grab your favorite 9×13 casserole dish and prep it with non-stick cooking spray. Set aside.
Next, find a large skillet and set the stovetop to medium heat. Heat the 2 tablespoons of olive oil.
Add 3 cloves of minced garlic and let it simmer for 2-3 minutes.
Gradually add the cup of chopped onion, 1/2 cup chopped red and green peppers, sliced squash, and sliced zucchini, one cup at a time, stirring occasionally.
Cook on medium heat for about 8 to 10 minutes, or until the vegetables are tender.
Add the 15-ounce can of drained black beans, one cup of corn, 1/2 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon salt, and the 4.5-ounce can of green chiles. Cook for an additional 5 minutes, stirring to coat.
While you wait for the veggies, come back to the greased casserole dish and line the bottom with tortillas.
Next, you’ll spread the refried beans in an even layer over the tortillas
Cover the beans with one cup of the grated Mexican cheese.
Next, evenly distribute 3-4 cups of the vegetables over the cheese. Then, add a second layer of four tortillas, followed by 1 cup of cheese. Next, add the remaining vegetables, pico de gallo, and finally, the last cup of grated cheese.
Bake for 20 minutes
Top with chopped tomatoes, chopped avocado, black olives, green onions, and sour cream. Enjoy!
Notes
You have tons of options when it comes to customizing this casserole. Don’t have zucchini? Use extra squash, or add cauliflower. Feel free to use fresh, frozen, or canned corn. If you’re following a low-carb diet, you’ll want to skip the corn, but don’t worry – it’s not a flavor deal breaker.
If you’re not counting carbs, feel free to use whole-wheat tortillas to keep it clean!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: dinner
- Method: oven
- Cuisine: Mexican
