2 March, 2016
Mexican Casserole w/ Roasted Corn
Sooooooo, I am a big fan of meat and do not cook vegetarian too often. In fact, I assumed this recipe for Mexican Casserole with Roasted Corn and Peppers (found on the Pinch of Yum website) had meat in it. I guess I just assume all Mexican recipes have meat in them, haha. Only when I started making the dish, did I realize beans were the only protein listed.
This is a layered casserole, so it does take a little more time to prep. You start out by pan roasting the peppers and onions with cumin and chili powder. This will take a bit, as you want them to get tender and brown. You repeat the process with the corn.
Cut the corn tortillas into strips. Mix your refried beans with a couple drops of water to thin them out a bit, which will make them much easier to spread.
You now have all the layers ready! Start out by spreading some enchilada sauce on the bottom of the 9×13 pan. Layer half the tortilla strips, all the beans, half the veggies, half the sauce, half the cheese, rest of the tortillas, veggies, sauce and cheese. Bake, foil covered, for 15-20 minutes. The recipe recommends serving with guacamole, fresh cilantro and sour cream…and thats exactly what I served mine with!
I didn’t miss the meat at all! I was very surprised as to how much “meatiness” was in this dish, yet it contained none. First off, the veggies tasted so depthy, smoky (from the cumin) and spicy (from the chili powder). The corn added nice crunch to the casserole, but was also super important in the flavor profile adding a fresh element. The beans were so essential, as this is really what added weight to the dish. When I make this recipe again, I will be adding another layer of beans to the dish, or maybe just a thicker layer.
My hubby was super bummed when I told him this recipe contained no meat, but he ended up liking this dish more than I did!
To view the full recipe, follow the link http://pinchofyum.com/healthy-mexican-casserole-roasted-corn-peppers