Skinny Mexican Casserole

This is a quicky, easy and healthy dinner (and yummy too).  I used homemade refried beans (Mandy's recipe) and I used a bit more than one can's worth.

Skinny Mexican Casserole

• 1 tablespoon olive oil
• 2-3 cloves garlic, minced
• 1 onion, diced
• 1 red bell pepper, diced
• 1 yellow or orange bell pepper, diced
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup corn kernels, frozen, canned or roasted
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• salt and freshly ground black pepper, to taste
• 1 (4.5-ounce) can chopped green chilis, drained
• 2 tablespoons chopped fresh cilantro leaves
• 4 (8-inch) whole wheat tortillas, chopped
• 1 (16-ounce) can refried beans, warmed (or homemade refried beans – about 1.5 cups)
• 1 (10-ounce) can Old El Paso™ mild enchilada sauce
• 1 1/2 cups reduced fat shredded Mexican blend cheese

Instructions

• Preheat oven to 375 degrees F. Lightly coat a 9x13 baking dish with nonstick spray.
• Heat olive oil in a large skillet over medium high heat. Add garlic, onion and bell peppers. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in black beans, corn, chili powder and cumin until heated through, about 1-2 minutes; season with salt and pepper, to taste. Stir in green chiles and cilantro; set aside.
• Place tortillas evenly on the bottom of the baking dish. Spread refried beans evenly over the tortillas, followed by the onion mixture and enchilada sauce. Sprinkle with cheese.
• Place into oven and bake for 15-20 minutes, or until bubbly.
• Serve immediately, garnished with cilantro, if desired.

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