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, canned, whole kernel, drained solids

  2 cup or 328g

• Chili powder

  Spices

  2 tsp or 5g

• Cumin

  Spices, cumin seed

  2 tsp, ground or 6g

• Salt

  Table

  1 tsp or 6g

• Cheddar cheese

  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 oven to 400°F. Lightly grease a 9x13-inch baking dish.
2. Heat 2 teaspoons of the olive oil in a large nonstick skillet over medium-high heat. Add the diced red onion, red bell peppers, green bell peppers, and jalapeño; season with half the chili powder and half the cumin. Cook, stirring occasionally, until crisp-tender and lightly browned, 6–8 minutes; transfer to a bowl.
3. Add the remaining 1 teaspoon olive oil to the skillet. Stir in the drained corn and cook until lightly charred in spots, 3–5 minutes. Return the pepper-onion mixture to the pan, sprinkle in the remaining chili powder, cumin, and the salt, and toss to coat. Remove from heat.
4. Cut the tortillas into thin strips. In a bowl, stir the refried beans with 2–4 tablespoons water until easily spreadable.
5. Spread a thin layer of enchilada sauce over the bottom of the baking dish. Layer in this order: half of the tortilla strips, all of the refried beans (spread evenly), half of the sautéed corn and peppers, half of the remaining enchilada sauce, and half of the cheese. Repeat with the remaining tortillas, vegetables, sauce, and cheese.
6. Cover tightly with foil and bake until the casserole is heated through, sauce is bubbling, and cheese is melted, 18–22 minutes.
7. Let rest 5 minutes. Serve topped with chopped cilantro and a dollop of sour cream.