This colorful casserole is packed with fresh vegetables and bold Mexican flavors, making it a delicious and healthy meal for any night. It’s easy to prepare and perfect for sharing with family and friends.
Start by heating your oven to 350°F (175°C). In a skillet over medium heat, warm some oil and toss in the tomatoes, chile sauce, corn, both yellow and green bell peppers, white and red onions, jalapeño, and cumin. Cook everything together, stirring occasionally, until the veggies are nice and tender—about 5 to 7 minutes. Then, stir in the refried and pinto beans and take the pan off the heat.
In a separate bowl, mix the Cheddar cheese, cottage cheese, and sour cream until well combined. Grab a 9x13-inch casserole dish and spread a third of the bean mixture on the bottom. Dollop on a third of the cheese mixture, then add a thin layer of tortillas on top. Repeat this layering two more times—beans, cheese, tortillas—until you’ve used it all. Finish by sprinkling the remaining Cheddar over the top and cover the dish with foil.
Pop the casserole into the oven and bake for 20 minutes. After that, take off the foil and bake for another 8 to 10 minutes until the cheese is bubbly and golden. Once it’s out of the oven, let it rest for about 10 minutes before digging in.
- Use fresh, firm vegetables to keep each layer distinct and prevent sogginess.
- If you like extra spice, add some chopped jalapeños or a dash of cayenne pepper to the sauce.
- Let the casserole rest for a few minutes after baking to help it set and make serving easier.
This dish is packed with fresh vegetables and bold Mexican flavors, making it both healthy and satisfying. It’s perfect for family dinners or meal prepping because it can be made ahead and still tastes great. Plus, it’s colorful and comforting, which makes everyone at the table happy.
Serve with a side of warm corn tortillas or a simple green salad to balance the richness. A dollop of sour cream or guacamole on top adds creaminess and cools down the spice. For a heartier meal, pair it with black beans or Mexican rice.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the layers intact. You can also freeze portions for up to 2 months; just thaw overnight before reheating.
