Easy Mexican Casserole

This quick and easy Mexican casserole is one of those recipes that has come to my rescue many times when I needed a healthy dinner that is simple yet very tasty.

Since it is a meatless meal, it does not take very long to get it to the table of a hungry family! Which is why I love it.

Here is what you’ll need:

9×13 pan

Cooking spray

1 tablespoon canola oil

8 large tortillas

1(19 oz) can of black beans

2 cups of corn (I use frozen because it’s convenient)

1 (14 oz) can diced tomatoes, drained

2 tsp onion powder (you could use an onion but I use onion powder to save time)

1 tsp ground cumin

1 tsp salt

1 (19 oz) can enchilada sauce

1 1/2 cups shredded cheddar cheese, reduced fat



1. Preheat oven to 400 degrees F.

2. Pour canola oil into pan and add onion powder, corn, tomatoes, beans and ground cumin.  Cook on medium heat for about 5 minutes

3. While this is cooking, spray pan with cooking spray.  Then line the bottom of the pan with tortillas.

4. Next, add 1/2 of the corn and bean mixture to the pan on top of tortillas and cover with 1/2 of the enchilada sauce.

5. Then…..my favorite part: Add half of the cheese.

(Side note: I am IN LOVE with Cabot’s reduced fat cheeses.  The cheese pictured above is Cabot’s 75% reduced fat cheese (made with 1/2% milk).  It works very well for casseroles)

6.  Repeat the layers again and end with the cheese.

7.  Cover with foil and bake for 15 minutes.  After 15 minutes, remove the foil and bake for 10 minutes.

The delicious finished product — a delicious, easy Mexican casserole!



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