Southwest Veggie Casserole

Cheesy and enchilada-inspired, this casserole is packed with veggies and beans for a southwestern dish that’s vegetarian friendly.
  • Servings: 6
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes


  • 6 (8-inch) whole-wheat tortillas
  • 2 teaspoons olive oil 1 cup chopped onion
  • 1 cup chopped red bell pepper
  • 1 tablespoon minced garlic
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (11-ounce) can Mexican- style corn, drained
  • 1 (4.5-ounce) can chopped green chiles
  • ¼ cup chopped fresh cilantro, plus extra for serving
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 (16-ounce) can fat-free refried beans
  • 1 (10-ounce) can enchilada sauce, mild or hot
  • 1 cup shredded Mexican cheese blend
  • Light sour cream


1. Preheat the oven to 375ºF. Line a baking sheet with foil and spray with cooking spray. Lightly coat a 9 x 13-inch baking dish with cooking spray.
2. Cut the tortillas into quarters and lay on the baking sheet; spray with cooking spray and place in the oven as it preheats, until the tortillas begin to crisp and brown, about 5 minutes.
3. In a large skillet, heat the olive oil over medium-high heat. Add the onion, bell pepper, and garlic, and cook until the vegetables soften, about 2 minutes. Add the beans, corn, chiles, cilantro, chili powder, cumin, salt, and pepper and cook, stirring, just until warmed
4. Place the crisped tortillas in the bottom of the baking dish and spread the refried beans evenly on top. Add the sautéed vegetable and black bean mixture in an even layer and top with the enchilada sauce. Sprinkle the cheese over the casserole and bake for 20 minutes, until hot and bubbling and the cheese is melted. Garnish with cilantro and sour cream and serve.


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