healthy mexican casserole with roasted corn and peppers
DESCRIPTION
INGREDIENTS
- 2 red bell peppers
- 2 green bell peppers
- 1 jalapeno or 2 chipotle peppers (optional – just for more kick)
- 1/2 red onion
- 18–20 corn tortillas
- 1 can refried beans
- 1 teaspoon salt, to taste
- 2 cups red enchilada sauce
- cilantro, guacamole, or sour cream for topping
- 2 cups Mexican cheese (mine was a Sargento blend)
- 2 cups frozen corn
- 2 teaspoons chili powder
- 2 teaspoon cumin
Source : pinchofyum.com
