Enchilada Casserole with Roasted Corn and Peppers

Ingredients

• Olive oil

  Salad or cooking

  3 tsp or 14g

• Red bell pepper

  Sweet, raw

  2 medium or 238g

• Green bell pepper

  Sweet, green, raw

  2 medium or 238g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Red Onion

  Freshdirect

  ½ small raw or 35g

• Corn

  Sweet, yellow, frozen, kernels cut off cob, unprepared

  2 cup or 272g

• Chili powder

  Spices

  2 tsp or 5g

• Cumin

  Spices, cumin seed

  2 tsp, ground or 6g

• Salt

  Table

  1 tsp or 6g

• Mexican cheese

  Blend, reduced fat

  2 cup, shredded or 226g

• Tortillas

  Ready-to-bake or -fry, flour

  18 tortilla, medium or 828g

• Refried beans

  Canned, fat-free

  2 cup or 462g

• Pace, Enchilada Sauce

  2 cup or 480g

• Fresh cilantro

  Coriander leaves, raw

  6 tbsp or 6g

• Sour cream

  Reduced fat, cultured

  6 tbsp or 90g

Directions

1. Preheat the oven to 400°F and grease a 9x13 inch baking pan.
2. In a large nonstick skillet over high heat, heat the olive oil. Add the diced onion and peppers, sprinkle with half of the chili powder and cumin, and cook until browned. Remove and set aside.
3. Add corn to the pan, seasoning with remaining chili powder and cumin. Sprinkle the roasted vegetables with salt and toss to coat.
4. Cut the tortillas into thin strips. Mix the refried beans with a little water to make them spreadable.
5. Spread a little enchilada sauce on the bottom of the pan. Layer half of the tortilla strips, all the beans, half the roasted vegetables, half the sauce, and half the cheese. Repeat with remaining ingredients.
6. Cover with foil and bake for 15-20 minutes, until the sauce bubbles and cheese is melted.
7. Serve with fresh chopped cilantro and sour cream.