Mexican-Style Casserole

This spicy vegetarian dish is a great way to kick start your summer. It's tasty, filling, and brings an array of colors to your table. Best of all, this entree is healthy without compromising the flavor. The blend of spices comes together nicely to give the dish an authentic taste. I used corn tortillas instead of flour ones to reduce calories and it worked out great! Added garnish of guacamole, light sour cream, tomatoes, and cilantro compliment this hearty meal. That's what's on my table tonight!

















Mexican-Style Casserole:
Serves about 10-12
Prep time: 45 minutes
Cook Time: 20-25 minutes

Ingredients:

• 1 red bell pepper
• 2 green bell peppers
• 1 teaspoon of onion powder or 1/2 fresh red onion, chopped
• 1-11/2 cups frozen corn
• 2 teaspoons chili powder
• 1 teaspoon cayenne pepper
• 2-3 teaspoons cumin
• 2 cups Mexican-style blend cheese (I used Weight Watchers brand)
• 2 dried arbol peppers (optional for more heat)
• 10-12 corn tortillas (may need more if using a larger casserole dish)
• 1 can refried beans
• 1 can black beans, rinsed with water
• 2 cups red enchilada sauce
• 1 cup green chile enchilada sauce
• Salt to taste
• Cilantro, guacamole,tomatoes or light sour cream for topping (optional)
• Olive oil cooking spray

Directions:

1. Dice the peppers and mince the onions. 
2. Spray a nonstick pan with olive oil cooking spray and put stove on medium-high. Add the onion and peppers, sprinkle with chili, cumin, cayenne pepper but do not stir. This allows the peppers to roast and brown on the outside. After a few minutes, give the pan a shake or stir and let the peppers sit again for a few more minutes without stirring. Remove and set aside. Repeat the roasting process with the corn, sprinkling with chili,cumin and add arbol peppers (optional). Remove from the heat when browned and roasted on the outside. Sprinkle the roasted veggies with a little bit of salt and toss to coat.
3. Grease a casserole dish and preheat the oven to 400 degrees. 
4. Cut the tortillas into thin strips. Then put the refried beans in a bowl and mix with a little bit of water to make them easier to spread.
5. To assemble dish, spread a little sauce at the bottom of the casserole dish. Place half of tortilla strips at bottom, then refried beans and half of the veggies. Cover with the other half of the tortilla strips, veggies, black beans, green and red sauces, and cheese. You can add a little cilantro between layers (optional). Salt to taste.
6. Cover with aluminum and bake for 20-25 minutes or until the sauce is bubbling and the cheese is melted. Serve with guacamole, fresh cilantro, sour cream, or anything else you want. 

Note: If divided into 12 slices, each serving is about 6-7 points on the Weight Watchers program.