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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. . .
Prep Time: 00:20
Cook Time: 00:20
1 tbsp. olive oil
2 tsp. minced garlic
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
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!
Calories: 269; Protein: 14.4g; Fiber: 10.4g; Carbs: 37.5; Fat: 8.1g
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