Tuesday, March 26, 2013

Vegetarian "Green Enchilada" Mexican Casserole

I had some fresh Corn and needed something to make with it.
As I looked through my pantry and freezer to see what other ingredients I had available I recalled the fact that I used to make Mexican Casseroles all the time.
I used to make them with tons of Meat and Cheese.
Looking at the items I had I realized that I could make a much healthier version!

I had Whole Wheat Tortillas in the freezer, as well as diced Red Bell Pepper, diced Onions and some shredded Cheddar Cheese.
I also had canned Black Beans and Green Enchilada Sauce in the pantry.
This was everything I needed!
I sauteed the Beans, Corn, Peppers and Onions together, added some Chili Powder, Garlic Powder, and Cumin and then layered them "Lasagna Style" in a Casserole Dish with the Cheese, Enchilada Sauce, and Tortillas!
I went kind of light on the Cheese, so ultimately this was quite a healthy dish!

I figured that this would taste pretty good, but I didn't realize just how delicious it was going to be!!!
As leftovers it was really good as well, and to give it a little extra zip I used one of Paula Deen's tricks and topped it with a dollop of Greek Yogurt - You would never know that it wasn't Sour Cream!

I plan to share more recipes like this here for you all to enjoy!

No comments:

Post a Comment