Veggie Mexican Layered Casserole

This Mexican layered casserole is vegetarian friendly and full of veggies, including bell peppers, corn, onions, beans, tomatoes, and chiles.

• Preparation Time: 30 mins
• Cooking Time: 35 mins
• Total Time: 1 hr 5 mins
• Calories: 384 Calories

Ingredients

• 1 cup sour cream
• 1 tablespoon olive oil
• 1 cup cottage cheese
• 1 (16 ounce) can refried beans
• 1 teaspoon ground cumin
• 1 jalapeno pepper, seeded and chopped
• 2 roma tomatoes, chopped
• 1 (15.5 ounce) can pinto beans, drained and rinsed
• 5 (7 inch) whole wheat tortillas, or as needed
• 0.5 green bell pepper, chopped
• 0.5 cup frozen corn
• 1.5 cups shredded Cheddar cheese, divided
• 0.5 yellow bell pepper, chopped
• 0.5 red onion, chopped
• 0.5 white onion, chopped
• 0.5 cup roasted pasilla chile sauce (such as Herdez®)

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

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.

Step 3

Mix 1 cup Cheddar cheese, cottage cheese, and sour cream together in a bowl.

Step 4

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.

Step 5

Bake in the preheated oven for 20 minutes. Remove aluminum foil and bake until bubbling, 8 to 10 minutes more.

Step 6

Remove from oven and let stand for 10 minutes before serving.