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Gluten Free Skinny Mexican Casserole

Preheat oven to 375 degrees F. Lightly coat a 9x13” baking dish with nonstick spray. Dice onion and bell peppers Drain and rinse beans & corn. Drain chiles. Heat refried beans over medium-low heat while heating olive oil in a large skillet over medium high heat. Add garlic, onion & bell peppers to skillet. Cook, stirring frequently, until tender, about 3-4 minutes. (I like to add the onion f. . .

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Servings: 8

Prep Time: 00:20

Cook Time: 00:20

Main Ingredients

1 tbsp. olive oil

2 tsp. minced garlic

1 onion

1 red bell pepper

1 green bell pepper

1 (15- oz) can black beans

1 (15- oz) can corn kernels

1 tsp. chili powder

1/2 tsp. cumin

1 (4 oz. ) can chopped green chiles

dried cilantro to taste

4 (8 inch) corn tortillas

1 (16- oz) can fat free refried beans

1 (14- oz) can mild enchilada sauce

1 1/2 cups low fat shredded mexican blend cheese

Preparation

1Preheat oven to 375 degrees F. Lightly coat a 9x13” baking dish with nonstick spray.

2Dice onion and bell peppers

3Drain and rinse beans & corn. Drain chiles.

4Heat refried beans over medium-low heat while heating olive oil in a large skillet over medium high heat.

5Add garlic, onion & bell peppers to skillet. Cook, stirring frequently, until tender, about 3-4 minutes. (I like to add the onion first so it is more tender).

6Stir in black beans, corn, chili powder and cumin until heated through, about 1-2 minutes then season with salt & pepper. Stir in green chiles & cilantro then set aside.

7Place tortillas evenly on the bottom of the baking dish and spread refried beans evenly over the tortillas. Next layer the onion mixture over beans & pour enchilada sauce on top. Sprinkle with cheese.

8Bake for 15-20 minutes (until bubbly).

9Serve & enjoy!

Additional Notes

Calories: 269; Protein: 14.4g; Fiber: 10.4g; Carbs: 37.5; Fat: 8.1g

Reviews: 0

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