Healthy Mexican Casserole with Roasted Corn and Pepper



  • 1-2 red peppers
  • 1-2 green bell peppers
  • 1 jalapeño/hot pepper
  • 1/2 red onion
  • 2 cups corn
  • 2 teaspoons chili powder
  • 2 teaspoon cumin
  • Salt to taste (about 1 teaspoon)
  • 2 cups Mexican cheese (other cheese work well)
  • 8-20 corn tortillas
  • 1 can refried beans
  • 2 cups red enchilada sauce
  • Cilantro, scallions, guacamole, fresh tomatoes and/or sour cream for topping


Dice peppers and mince onions. Heat a large, non-stick skillet with a little bit of oil over high heat. Add 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.

Prep ingredients: Grease a 9-by-13-inch baking pan and preheat the oven to 400 degrees Fahrenheit. Cut tortillas into thin strips. Put refried beans in a bowl and mix with a little bit of water to make them easier to spread.

Assemble: Spread a little bit of sauce on the bottom of the pan. Layer in order: half of the tortilla strips, beans, half of the veggies, half of the sauce, half of the cheese. Cover with the other half of the tortilla strips, veggies, sauce, and cheese. Cover with foil and bake for 15-20 minutes, until the sauce is bubbling and the cheese is melted. Serve with guacamole, fresh cilantro, sour cream, and any other toppings desired.