VEGETARIAN MEXICAN CASSEROLE - PLUS LOW CAL AND LOW FAT!
You'll never miss the meat in this delicious Cooking Light recipe. The entire family gave it a thumbs up!
Provided by CaliforniaJan
Categories One Dish Meal
Time 28m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 375.
- Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion to pan; cook 4 minutes or until tender. Add garlic and jalapeno; cook 1 minute. Stir in chili powder, cumin, black pepper, and crumbles; cook 3 minutes or until thoroughly heated. Arrange half of tortilla chips in an 11 x 7-inch baking dish coated with cooking spray; top evenly with the crumbles mixture.
- Heat remaining 2 teaspoons oil in skillet over medium heat. Add beans, mashing with the back of a wooden spoon until chunky and thick; cook 2 minutes or until heated, stirring constantly. Stir in lime juice.
- Combine tomato, cilantro, and salt. Layer beans and tomato mixture over crumbles mixture in dish. Top with remaining tortilla chips, pressing to slightly crush. Sprinkle evenly with cheese. Bake at 375 degrees for 13 minutes or until cheese is bubbly. Cut casserole into 6 equal pieces; top each serving with 1 teaspoon sour cream, 1 teaspoon onions, and 2 teaspoons olives.
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Laiba Taha
[email protected]This casserole was a great way to use up some leftover tortillas. I just cut them into strips and added them to the casserole. It turned out great.
milon forazi
[email protected]This casserole was a bit time-consuming to make, but it was worth it. It was so cheesy and flavorful. I'll definitely be making it again.
Shamroz khan
[email protected]I'm not a fan of black beans, but I really liked this casserole. The corn and salsa were a great combination.
Subaiyal Faizan
[email protected]This casserole was a bit too spicy for me, but my husband loved it. I think I'll try making it again with a milder salsa next time.
Kasparas Lazauskis
[email protected]I'm always looking for new vegetarian recipes, and this one is definitely a keeper. It's easy to make and so flavorful. I'll definitely be making it again.
Kumar Khadka
[email protected]I made this casserole in my slow cooker and it turned out great. It was so easy to just throw everything in and let it cook all day.
UMER USMANI
[email protected]This casserole was a great way to get my kids to eat their vegetables. They loved the cheesy sauce and the corn and black beans.
Manos Schizarakis
[email protected]I'm not a vegetarian, but I really enjoyed this casserole. It was hearty and flavorful, and the cheese was perfectly melted. I'll definitely be making this again.
Vincent Muscato
[email protected]This casserole was a bit bland for my taste. I think I'll add some extra salsa and spices next time. But overall, it was a good recipe.
Jacquie Wilkins
[email protected]I made this casserole for a potluck and it was a huge success. Everyone raved about it. I think I'll make it again for my next party.
amjad sattar
[email protected]I followed the recipe exactly and the casserole turned out perfectly. It was so cheesy and flavorful. My husband and kids loved it.
Ally Ally
[email protected]This casserole was a great way to use up some leftover black beans and corn. It was also a nice change of pace from the usual taco night. I would definitely make this again.
Linda Govinder
[email protected]I've been looking for a vegetarian Mexican casserole recipe for a while, and this one definitely fits the bill. It's simple to make and absolutely delicious. I especially loved the creamy sauce. Thanks for sharing!
Adilkhan777 Ali
[email protected]This casserole was a hit with my family! It was easy to make and packed with flavor. The combination of black beans, corn, and salsa was perfect, and the cheese melted beautifully on top. I'll definitely be making this again.