Healthy Mexican Casserole with Roasted Corn and Peppers
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Mexican casserole with roasted corn, peppers, and beans in enchilada sauce with cheese and tortillas. Vegetarian and hearty with good leftovers. Ideal for weeknight dinners.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 red bell peppers
- 2 green bell peppers
- 1 jalapeño or 2 chipotle peppers (optional – just for more kick)
- 1/2 red onion
- 2 cups frozen corn
- 2 teaspoons chili powder
- 2 teaspoon cumin
- 1 teaspoon salt, to taste
- 2 cups Mexican cheese (mine was a Sargento blend)
- 18-20 corn tortillas
- 1 can refried beans
- 2 cups red enchilada sauce
- cilantro, guacamole, or sour cream for topping
At a glance
PER SERVING · TIME 90M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 1h
- Sodium
- 688mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 362mg
- Calcium
- 175mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 688MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.