Healthy Mexican Casserole with Roasted Corn and Peppers

Healthy Mexican Casserole

So, memes?

The weird pictures with the snarky, random text captions right on the photo? I am that person who tries to act smart and professional when using social media but is secretly obsessed with memes.

I mean, we’re talking meme LOVE. I don’t know what it is about them, because if I try to read them out loud and/or explain them to Bjork, they fall flat and I feel like a crazy. But it’s like the magic has to happen in your head because when I see a good meme, especially on involving animals, extra-especially involving kittens or baby animals or crazed dogs, there is an out of control laugh track going off in my brain. Er, in my face.

So naturally this post is dedicated to all the meme greats of the world. You make us laugh uncontrollably and make social media 300% more fun; we salute you.

Healthy Mexican Casserole with Roasted Corn and Peppers - yummy, vegetarian, gluten free, 230 calories. Yesss. |

Like, for example, Grumpy Cat. I assume you know Grumpy Cat memes because I assume you are fellow time wasters who know spend the hours of your day looking and laughing at cat photos. But now I’m realizing maybe you’re people who use time appropriately and therefore don’t know Grumpy Cat?


I don’t want to boss you around but Googling that right now might be THE MOST important part of your day. Become acquainted and enjoy.

Another example that will represent my meme love:


And just one more:




LOLZ! I love them so much.

Healthy Mexican Casserole with Roasted Corn and Peppers - naturally vegetarian and gluten free, 230 calories and soooo yummy. |

So for today’s post I made one of my food photos into a meme.

NOT. That would have been weird.

More like I made this delicious casserole of vegetarian, naturally gluten free Mexican goodness that has less than 250 calories per serving because it’s loaded with veggies and beans and those are things that are good to have in your life.

This was inspired by one of my favorite meals of all time, a frozen dinner by Amy’s Organic brand. Yeah, yeah, whatever. Judge me for loving frozen food. And memes. But I can’t deny the truth which is that those Amy’s Organic Mexican Bowls are delicious and a gift to my life when I don’t have time to make dinner (read: when I don’t have time to make dinner because I’m pages deep in the world’s best memes).

Healthy Mexican Casserole with Roasted Corn and Peppers - vegetarian, naturally gluten free, 230 calories. |

So the layers go like so: corn tortillas, refried beans, roasted peppers and roasted corn, enchilada sauce, cheese, and repeat. Sort of. It gets pretty full even if you’re using your biggest pan, which I was, so I really only got 1.5 layers jammed in there and baked up to cheesy, veggie perfection.

You might be raising your eyebrows at the mention of the corn tortillas in there, but they actually end up being delicious when completely soaked with enchilada sauce. It just works. If Amy’s can do it, we can, too. Bjork loved this, I loved this, our friend who took some leftovers home loved this, and I superloved that we all loved it.

Hey you guys? Just remember. Memes for life.

Now bake until bubbly, scoop onto plate, top with guac, and devour.

Healthy Mexican Casserole with Roasted Corn and Peppers - vegetarian, 230 calories, and naturally gluten free! |

Oh and hey. Guacamole on top is not optional. You must you must you must.

4.7 from 41 reviews
Healthy Mexican Casserole with Roasted Corn and Peppers
Serves: 12
  • 2 red bell peppers
  • 2 green bell peppers
  • 1 jalapeno or 2 chipotle peppers (optional - just for more kick)
  • ½ red onion
  • 2 cups frozen corn
  • 2 teaspoons chili powder
  • 2 teaspoon cumin
  • salt to taste (about 1 teaspoon is a good ballpark measure)
  • 2 cups Mexican cheese (mine was a Sargento blend)
  • 18-20 corn tortillas
  • 1 can refried beans
  • 2 cups red enchilada sauce
  • cilantro, guacamole, or sour cream for topping
  1. Pan-roast the veggies: Dice the peppers and mince the onions. Heat a large nonstick skillet with a little bit of oil over high heat (**note - I used to recommend using no oil, because that's what worked best for my with my Swiss Diamond nonstick pan, but several readers have ruined their own pans doing that so I am no longer recommending that!). Add the onion and peppers, sprinkle with chili and cumin, and stir, rest, stir, rest until you get a nice browning on the outside of the peppers. Remove and set aside. Repeat the roasting process with the corn, sprinkling with chili and cumin, removing from the heat when browned and roasted on the outside. Sprinkle the roasted veggies with a little bit of salt and toss to coat.
  2. Prep the ingredients: Grease a 9x13 inch baking pan and preheat the oven to 400 degrees. Cut the tortillas into thin strips. Put the refried beans in a bowl and mix with a little bit of water to make them easier to spread.
  3. Assemble: Spread a little bit of sauce on the bottom of the pan. Layer in order: half of the tortilla strips, ALL the beans, half of the veggies, half of the sauce, half of the cheese. Cover with the other half of the tortilla strips, veggies, sauce, and cheese.
  4. Bake: Cover with foil (I usually spray mine with cooking spray) and bake for 15-20 minutes, until the sauce is bubbling and the cheese is melted. Serve with guacamole, fresh cilantro, sour cream, or anything in the world that you want.
To make this completely gluten free, make your own enchilada sauce or look for a gluten free brand.

Healthy Mexican Casserole
Healthy Mexican Casserole with Roasted Corn and Peppers - A delicious Mexican casserole loaded with cheese and vegetables |
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  1. Under 250 calories and ALL THE CHEESE?
    You are a food wizard. And I <3 it. The guacamole on top is my life.
    P.s Grumpy cat? YES. LOVE HIM.

    • Delish! I made this the other night, and while I would have kept the recipe as is, I had to accommodate my carnivorous boyfriend. I poached bone-in chicken breasts in vegetable broth, shredded the chicken, tossed the shredded chicken in some cilantro, garlic, a few spices- kept pretty bland. I then incorporated the chicken as a layer. Topped the finished product with some onions that I had left to pickle in some red wine vinegar, some avocado, and some cubed tomatoes, a dollop of sour cream. Absolute heaven! And it made enough for a few subsequent meals. LOVED IT.

    • actually grumpy cat is a girl. the irrelative information of the day lol. just reffering to the girl that said that she loves him lol! oh and btw I am totally drooling all over the keyboard right now. love your recipe so much. just need to find a vegan veggie broth to use so i can make my own enchiladas sauce to use!

  2. Umm..Amy’s Burritos are a lifesaver when no one wants to cook in our house!! And I love them for lunch when there are no leftovers! So of course no judging..especially when that enchilada casserole looks that delicious!

    Thanks for another infinitely customizable dinner idea.


  3. God memes,I have a thing for the depressed pug ones.

    I am oven baked veggie fan especially if has all that cheese on it. I am wanting this right now even though I have already ate.

  4. I looooove Amy’s freezer meals … and I know EXACTLY which one this is inspired by – one of my faves! Yay! Can’t wait to make it – pinning double-fast! Oh, and I totally get how the meme thing has to happen in your head – they never sound even remotely great when I try to read them out loud to my husband! 😀

  5. Mexican is the only way to get through Monday and bonus that this is healthy. Looks amazing!

  6. Mexican is one of those things I’m allllways craving, so just gimme all of this!

  7. So pretty & you did an amazing job of styling…a casserole! Not always easy for me at least! :) pinned

  8. LULZ Linsday, I’m such a sucker for memes too; I’m glad I’m not the only one.
    One of my fave ones is THE BABY (I just wish I could post it here!), do you know “him”?

    Loving this healthy casserole btw, looks so delectable!

  9. HA, I LOVE Grumpy Cat. I saw a bumper sticker with a picture of him that said, “Grumpy cat hates your stick figure family,” the other day.

  10. We love casseroles and mexican food. I’m loving this dish.

  11. OMG I am DYING at the Spring Break pic! Thanks for the belly laugh on Monday morning :)

  12. I thought I was the only one who couldn’t look at just one meme! Your casserole looks amazing. I can’t wait to give it a try.

  13. Being a Northern transplant in Atlanta, I almost DIED laughing at your snow meme! And this casserole looks divine! Amy’s Burritos = lazy lunch or dinner. Praise be! I can’t wait to try this out!

    • Yes! :) love that you understand.

    • Not to be a buzzkill on that meme, but those of us who transplanted to more rural parts of the South — you know, places where the snow/ice removal budget is nil — I have to admit, NO ONE can drive in winter precip here. I mean, you can try, but I wouldn’t recommend it. 😉

  14. This looks delicious -Ive used corn tortillas in casseroles before – I think it works perfectly.

  15. This looks amazing! Love all these flavours. And I’m totally with you about the memes – I always see people saying how immature they are and how they’re taking over the internet, and I just sit there quietly thinking how much I love them haha

  16. Haha!! I totally love memes Lindsay! This post made me laugh! And oh my gosh your photos are beautiful. This casserole looks perfect!

  17. Oh this casserole and a meme marathon are so happening in my house this week.

  18. Mmmmm. Looks really good! I’m always down with a good laugh. A good laugh and good food, even better!

  19. This is so beautiful! I love colorful meals, especially when they’re absolutely cheesy and delicious, too!

  20. Mmmmm….Lindsay. You had me at the first photo. This looks perfect and healthy for a weeknight meal!
    I’m so amused right now with these hilarious pics. I can’t even tell you how much time I waste laughing at pointless pics on Pinterest but somehow it makes my day brighter. Love the ‘spring break’ one. Never saw that. It’s great! :)

  21. Oh, I love those Amy’s Mexican Bowls! I will give this recipe a try for sure. How well do you think it would freeze?

  22. This looks absolutely amazing! I can’t wait to make this. I am always looking for healthier mexican options since it is one of my favorite types of food. I also love that you calculate the nutritional information for us.

  23. Everything about this post is great. My writing prof is in LOVE with cat memes. She puts multiple in every. single. powerpoint. It’s ridiculously hilarious! Also, I want this entire casserole please & thanks :)

  24. can’t wait to try this recipe! looks delicious =)

  25. I’m always looking for ways to make mexican food healthier, and this is just the ticket. Also, I love the south vs. north snow meme, so accurate!

  26. LOL, I wonder if the guy who started that car actually drove it some place too :) You can build an igloo on that car!

    Love the dish too! Gonna try it next week :) Tomorrow I’m making your creamy chicken, quinoa and broccoli casserole!

  27. I am TOTALLY into memes also. Although the word “meme” weirds me out. I call them “funny internet things” instead (and Derek makes fun of me).

    “So for today’s post I made one of my food photos into a meme.” I WAS SO EXCITED!!!

    “NOT. That would have been weird.” I WAS SO DISAPPOINTED.

    Seriously, get on that.

  28. Oh yum! This sounds like a great dinner option. I love the Buzzfeed lists with all the memes.

  29. I love memes too! The car with the 6 feet of snow on top? HYS-terical. Also, very impressive…and dangerous. But mainly just impressive. This casserole is so lovely and I’m sure crazy delicious. I recently made a mexican casserole with corn tortillas and I thought it kind of ended up lasagna-ish. Really tasty. And I love that it makes it gluten free too!

  30. Much casserole.
    Very Cheese.

    I describe dinner to Josh like Doge almost every single night. So at least if you’re a crazy, I’m a crazy, too. This casserole sounds delicious! I love those frozen Amy’s meals.

  31. I am loving all foods Mexican right now, and isn’t all Mexican food just the same stuff mixed up in different ways? I’m happy to have a new way to mix up my Mexican fix! Pinned!

  32. Ooh, that looks so delicious with the guacamole on top! I would have to add it. Gorgeous!

  33. haha.. ok. I must suck at finding meme’s… everytime I search for them they aren’t funny. Help a sister out, I need a good laugh! :)

    Can NOT believe this dish is 250 calories per serving, jigga what?!? Totally all up, over, and in this casserole dish.

  34. Ooooh, this looks SO good! I need to make this for Jesse and my family ASAP!

    Oh and apparently I’m “so uncool” according to my teenage sister because I pronounced the word memes wrong, haha

  35. I’ve made something similar to this and it’s SO GOOD. love this and love that I can still have it even though I’m gluten free now. yum!

  36. The picture with the guacamole on it looks gorgeous! Definitely making this this weekend and hoarding the leftovers.

  37. Those are funny memes! My son also shows me some pretty funny vines :) I giggle til my tummy hurts. Beautiful casserole.

  38. love the snow photos…..made me laugh….we moved from Phoenix to Loveland, CO last May….so we have had a real winter….and the sub-zero temps don’t stop anyone from doing anything…and we were wondering why windshield wipers were up on some cars…daughter explained they could freeze to the window…so you put them up….a learning experience for us….and the casserole looks and sounds great too!!

  39. Is the Spring Break picture of a boy almost naked? If it is I found it very disrespectful from your part especially you being a teacher. Obesity in children is not a subject to laugh about. Shame on you for beign a teacher and spreading this type of pictures, memes, however you name them.

  40. Under 300 calories and bursting with flavor. Love it.

  41. Oh Lindsay … I love Grumpy Cat. I want Grumpy Cat to live at my house and I would spend my day taking pictures and posting new memes online. Hilarious!
    One of my favorite memes is just a cartoon sketch of a woman laughing, and it says something like ‘Someday you’ll have a child that will drive you crazy. I’m going to sit back and laugh and laugh!’ As a mommy – I’ve said this about a million times! :)
    I love Mexican and need to institute Mexican Mondays. We already have Taco Tuesday, but this would totally qualify and a Monday meal! Simple, fast, delicious!!!! YUM!!!

  42. Lol, that spring break meme killed me!!! Also, this casserole?! YES!

  43. this looks fabulously delicious! i love all the veggies! just one question (i always have just ONE) – my husband likes meat with it… how would you recommend adding chicken or beef? sorry my husband is a pain… i live with it!

    • Hmm, I would do chicken, but red enchilada sauce is always good with beef too!

      • sara wynn says:

        what are your thoughts to adding the crockpot carnitas to this recipe?! my husband is being so annoying about vegetarian dishes… just trying to get him his protein while NOT ruining the recipe!!!

  44. I can’t believe this is only 236 calories per serving and it looks so cheesy and rich! Definitely going to need to make this ASAP.

  45. What a great recipe – can’t wait to try. And how does this have less than 250 calories – amazing!!!
    The Macadame. xx

  46. This looks so amazing – I’m definitely going to be putting it on the menu.

    I had to laugh at the snow meme! As someone who is from the south it is definitely true! This year they actually closed the schools for two days because it **might** snow. (It didn’t.)

  47. Yea. that crazy snow hat on the car? That was me, going to the supermarket to buy Amy’s Santa Fe Enchilada Bowl. So this recipe will totally save my life, Polar Vortex or not. I make Turkey Enchilada Casserole similar to this and use up all the leftover turkey after Thanksgiving. Good to know El Paso might be GF.

  48. You and my husband would get along perfectly because he can’t get enough of them either. And I’m all like, I’m to cool for school and hate em, but secretly I love em and I’m a pinning fool of memes on pinterest, lol!

    Seriously, This dish looks awesome and I need to make it next week for my meatless Monday.

  49. Hahaha, you totally should have made your food photo into a meme!! The ones you posted made me laugh. And this casserloe looks amazing!! I love that is healthy, but still full of such amazing flavors

  50. What a great casserole, love all the ingredients and of coarse the guacamole.

  51. So gorgeous! And I’m impressed that you got it cut into perfect squares like that! Mine would have turned to mush 😀

  52. PRINTED immediately, OMGosh, this looks so yummy you had my mouth watering and my tummy growling before the second picture. Looks FABULOUS and I can’t wait to try!

  53. Honestly, I 100% depend on TJ’s frozen black bean & corn enchiladas when I run out of time to cook dinner. That enchilada sauce is AMAZING, and I literally scrape every last drop up with a spoon. (Besides, it’s TJ’s, and everything they sell is healthy! At least, that’s what I keep pretending.) So basically… Enchilada sauce = my favorite thing ever; therefore your above recipe = Pinned & happening in my kitchen sometime soon!!

  54. Memes are the exact reason my productivity goes way down, haha. They are so awesome and totally addicting! Speaking of awesome and addicting… this casserole looks amazing!!!

  55. Can I eat the entire pan of this absolutely tasty looking dish? Cause I’d probably be going over the 250 calories and at least be going for seconds!

    Oh how I love memes too! Grumpy cat. OH and I LOVE the Futurama Fry memes! But I’m a fan of many. Heh, and to be fair, us southerners crack on the northerners when they come to Florida and are like “OMGEEE, it’s a heavy rainstorm, I forgot how to drive!” :)

  56. Could this be made and assembled ahead of time? Just thinking this is something I could put together on a sunday afternoon to pull out on tuesday or wednseday. If I waited more than 24 hours to bake it would you advise freezing it?

  57. The pictures look beautiful and recipe is full of flavors!

  58. Made this last night – So Delicious!! I did add some taco-seasoned diced chicken breast because the husband won’t go for a meatless meal. Flavors were amazing! It will be a regular dinner for us. Plus – since there are only 2 of us, LOTS OF LEFT OVERS MAKE ME SMILE.

  59. This could not look any more perfect if it tried! I think I am looking at a future dinner. Possibly tonight’s. :)

  60. This looks yummy… however I’m really coveting the pan you prepared it in… Can you tell me what brand of pan that is?

  61. So, I’m super-bummed that this recipe isn’t really healthy at all. :( I saw the title and git all excited, but after reading the ingredients and nutrition chart I’m crying in my empty dinner plate. Boo!! That much sodium sucks and the preservatives in the enchilada sauce and Sargento cheese make it even worse. So disappointed.

  62. I am new to your blog, and look forward to enjoying your recipes. I love Mexican inspired casseroles. This recipe sounds and looks delicious! Take care, Terra

  63. Is there a slow-cooker method for this dish? (Those pix are making me drool.)

  64. my new favorite dish! made it last night, and my husband and i love it so much!

  65. This was so good! I have to do a low-FODMAPS diet, so I eliminated the onion and beans and subbed cooked fajita chicken.

  66. If you have a gas stove you can always fire roast your peppers I used 1 sweet and 1 poblano pepper and added shredded chicken and black beans and it turned out wonderful. I personally prefer black beans to refried beans.

  67. This looks delish, but I have to add to your comments that I too have totally ruined one of my best and most favorite non-stick pans roasting corn and red peppers. I used a very heavy Calphalon line nonstick pan that I have NEVER had any issues with to make a recipe with roasted corn and red peppers and I never could get the char out of the pan. I had to trash the whole pan and buy a new one. :-( VERY bummed. So I am hesitant to make this delicious looking dish but I want to so bad!! Any other suggestions? Can the veggies be roasted in the oven?

  68. Oh this is so up my taste bud alley! I haven’t been quite feeling up to certain foods in my second trimester but this looks divine! It’s on the dinner menu this week! Thanks for sharing!

  69. I can almost taste this through the computer. It looks amazing and is super healthy. Love all the veggies. Definitely going to try it out soon.

  70. Patricia says:

    I made this tonight & was going to make my own enchilada sauce. However I had chili leftover from the other night….I put it in the magic bullet with a healthy dose of cumin & garlic, it was perfect! I also thinned it with a bit of water. Roasted all the veggies in the frig! Dinner is done. Awesome recipe! :)

  71. I just made this and it was absolutely delicious. I didn’t use the green peppers, just the 2 red because my daughter isn’t a huge fan of peppers. And I did use the chipotle but I don’t think I’ll use it next time, my husband didn’t like the smoky flavor. And I also ruined a pan with the char, but I think it was the spices that did it. Maybe next time I’ll leave the peppers and onion in bigger pieces, char them on the grill, and just toast the corn in the skillet. But it was fairly easy, very yummy and i love that it’s meatless. Fantastic recipe.

  72. Stephanie D says:

    This was seriously so delicious. My husband and I both had to have seconds. Yummmmmmm!

  73. I will make this with soy cheese and no salt. I will make my own enchilada sauce and find a no salt refried bean recipe just because this looks so good. I love your recipes they always inspire me to try and see if I can make it lowfat and with no salt. TY TY TY

  74. I made this tonight and it was great! Even my daughter ate it (after picking out every single pepper) so that’s a win in my book! I shared it on my blog, Hope that’s okay!

  75. I made this for dinner last night and it turned out great! Super tasty and I have plenty for lunch for the rest of the week. I will definitely make this again.

  76. My husband and I both really loved this! It was delish! We both thought we could do with a little less tortilla (we used the full 20). That may just be personal preference, as it certainly didn’t affect the quality of the recipe. I will say, however, my skillet did not do well with the roasting. But I read your warning and chanced it, not to mention I needed a new skillet anyway. So, great recipe, but your advice is correct – this calls for a high quality skillet for sure.

  77. Can I freeze this before baking? I think this would be a great freezer meal for my vegetarian friend who just had her second baby!

    • I am always a little wary of freezing veg-heavy dishes, but you could definitely try it! The good news is that even if it gets a little mushy, that’s okay because it kind of becomes a tamale-like corn mush texture which could work here. :)

  78. Lois Szydlowski says:

    I know you guys are up in cold, cold Minnesota…where outdoor grills are sleeping for half the year…but I am going to try this and save my skillets by grilling all the vegetables (whole ear corn), then peeling the peppers and chopping them all roasted…

    Or, I personally would not chance ruining a non-stick skillet or taking the chance of having the chemicals of it get into my food by scorching the pan—why not just use some non-stick spray –Pam or organic spray first in the pan, if you want to save the calories by not sauteing in oil?…or even use your broiler like I do the grill…anyway, just my opinion…this sounds yummy and will try…so thanks

    • Great idea! I find with the nonstick spray that it just gets gross and sort of leaves a gummy residue on the nonstick surface after letting the veggies roast in the pan so long. I LOVE the idea of the outdoor grill – that would be my number one choice if it wasn’t like negative one million degrees all the time. :)

  79. LOVED this!
    I couldn’t find corn tortillas, so I just made my own (I have a tortilla press) and couldn’t find red enchilada sauce (what?!) so I used green and it really turned out perfectly! Can’t wait to make this again (after I find pre-made corn tortillas, because that took way too much time 😉

  80. This looks great! How thin do you cut the tortillas?

  81. Courtney says:

    Do you think it would get too soggy if I assembled the night before then baked right before I was ready to serve? This dish looks and sounds amazing and I am having people over after work tomorrow and want something that I can mostly assemble the night before so I am not an unsocial hostess the day of or scrambling around like a crazy person.

    • Nope, I don’t think so! If you’re worried about it, I would just whisk everything up and keep the bread and the egg mixture separate, but often times french toast bakes are meant to be soaked overnight (I was just too impatient to do that for this recipe). 😉

  82. This looks deeelish Lindsay! Corn tortillas were made to suck up Enchilada sauce. I’m pretty darn sure of it. 😉

  83. Made this tonight exactly as recipe states and it was delist! My hubby who grumbles about vegetarian food and my 2 year old both loved it. Will definitely make again and try adding some black beans to top layer and maybe some zucchini in with the peppers. Can’t wait- thanks for the fab recipe!

  84. Heather says:

    This looks great! I’m making one tonight (also inspired by Amy’s Mexican Casserole!). It’s in the oven right now, so I thought I’d peek around the Internets to find out if others had also made a dupe! One thing I’m trying is using grits instead of tortillas. The little masa cubes in the Amy’s one remind me of grits. I made them this morning, then left them in the fridge to congeal (that word is gross) while I was at work. Then I cubed them and put them in with all the other Mexicany goodness. Hopefully it’ll turn out well – just thought I’d let you know about the grits!

  85. Emilie R. says:

    Could I use flour tortillas instead? My husband is allergic to corn products. This sounds amazing and I can’t wait to try it!

  86. How can I roast the veggies if I don’t have an outside grill and am apprehensive of doing it on my stovetop in a skillet? Can I do that in the broiler or in the oven?

  87. Hi Lindsay!
    I made your dish for my flat the other night and it went down a treat – such a easy and delicious meal thanks for sharing!
    I wrote about it on my blog (although yours definetly photographed better!)

  88. I am so excited to have this for dinner tonight, I just made it ahead of time, and only used half the cheese, it still seemed like plenty. Was going to cook up some ground beef for my steak and potatoes husband, but decided id rather make chili with that tomorrow instead. Going to set it in the fridge until baking time. Hoping the chill time wont affect the tortillas in a negative way. We shall see…

  89. Considering I use all of these ingredients on a regular basis – I was surprised just how different & delicious this was for us. Super yummy- the vegetarian boyfriend was sending out mmmm’s from the first bite. I followed the recipe very closely with the exception of mixing regular pinto beans into my refried beans for some extra texture. I also only used about 15 corn tortillas which was plenty. Between dicing, roasting, making the sauce, assembling and baking – this did take me a little while – over an hour. Though, I did also make my own enchilada sauce & guacamole in addition. Totally worth it though… throw on a podcast or some music and enjoy your time in the kitchen creating this. LOVE that there is plenty for leftovers tonight.

  90. This looks great! I can’t wait to try it. Do you think I can sub verde sauce instead of a red enchilada sauce?

  91. Did you bake the tortilla strips before assembling the casserole?

  92. Holy moly, this recipes is amazing. I made this last night for my fiance, who also lives for Amy’s tortilla bowls, and he absolutely loved it. All I kept hearing was “OMG this is soooooooooooo good!!!” So glad I found another vegetarian keeper!

  93. Looks amazing! Can’t wait to try it! Sadly the Guac is out for me. Within the last year I have become sensitive to them. My lips plump up like bad lip implants when I eat them. :(

  94. Would a cast iron skillet work for the roasting? I don’t have a non-stick skillet I would trust for the job. I did also see the comment about using the oven, but if I tried that, about how long would I put them in for?

  95. I have made this several times over the last few months and everyone always love it. It certainly doesn’t look as nice on the plate though: I’ve tried layering the tortillas in lieu of cutting them in strips, but have also found this method allows the sauce to sneak down into every layer. That being said, we decided that taste is better than appearance. :)
    Also…we usually add an extra layer of leftover pulled pork or chicken, and serve with those yummy lime tortilla chips.

  96. kid approved! My whole family loves this recipe and I’ve made it 3 or 4 times now. Thanks!

  97. I made something similar the other day, but didn’t roast the veggies first. I think I’ll try that next time. I also topped with mashed potatoes before I baked it. Sounds kind of weird (like a Mexican Shepherds pie), but my husband (whose family is Mexican) says potatoes are very common in Mexican cooking.

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  99. You did a great job on this recipe! I’m a little hesitant on the tortillas inside – wouldn’t they become soggy? Either way I think this recipe is gonna be a winner but I might have to make it without the tortillas inside and stuff inside my oven tacos. Just crispy shells with all this wonderful stuffing inside :-)

  100. Finally made this … DELICIOUS! Thank you!

  101. I just have to tell you….this is AMAZING! When I was 10 years old a friend’s mom made a Mexican casserole that knocked me off my feet. I’ve been searching ever since. I’ve made many different “Mexican” casseroles but none of them were the right one. I made yours tonight and from the first bite I knew I’d found heaven and I don’t even LIKE cooked peppers. So good! Thank you for sharing!

  102. I’m amazed, I must say. Rarely do I come across a blog that’s both equally educative and interesting, and let me tell you, you have
    hit the nail on the head. The issue is something that not enough men and women are speaking intelligently about.

    I’m very happy I found this in my hunt for something relating to this.

  103. Do thaw the corn first or roast it straight from the freezer?

  104. I just wanted to stop by and say how DELICIOUS this was! I shredded the white meat from a rotisserie chicken and added that on top of the vegetable layers, and then found a yellow corn and wheat blend tortilla in the bakery section of my grocery store that went really well with it. I only used about 10-12 of the tortillas total. I have made several types of tex mex/enchilada style bakes and this one is one of my top two faves. Thank you so much for sharing!

  105. Sarah King says:

    Do not make this recipe if you value your expensive pans. It ruined a $100 Calphalon NON-STICK pan. I have to buy a new one. I don’t care how good the food is, it is NOT worth it! Put a little oil in the veggies if you want to save yourself the hassle and heartache of losing a favorite pan. It really pissed me off, losing my workhorse pan I use every day.

  106. Stephanie Koch says:

    My meat-loving fiancé didn’t even notice it was a vegetarian dish. Pure genius, simple, and absolutely delish!

  107. Another sad chef with a ruined skillet – I saw the note too late. But this casserole was so delicious that I barely minded. :)

  108. La Victoria enchilada sauce is gluten free. Making the recipe now. Will report back.

  109. Delicious recipe! We loved it. However, my pan was ruined too. No amount of soaking or scrubbing will get all of the black gunk off of the pan. I saw your warning beforehand but I used a Calphalon Unison Non-Stick Fry Pan from Williams Sonoma, so a great quality pan in my opinion (that has served me very well up until now). It’s okay, I will just get a new one. The recipe was delicious, but having my favorite pan ruined… a huge disappointment!

  110. Marsha Gibbons says:

    This sounds great. I think dividing it into 12 servings is a little more like a side dish than a dinner portion.

  111. I made this. Wonderful! I chose to roast veggies in oven in larger chunks, then mince/dice once roasted. Also made it vegan by using vegan cheese. Great flavors.

    Question: Can this be made, frozen, then reheated to serve at a later time? Has anyone tried that? What happens to quality and consistency.

  112. Haha the memes made me giggle. You should post recipe prep times with your recipes.

  113. Comfort food without the need for stretchy pants! Hail to you!
    There is nothing wrong with loving a good meme. I am totally guilty of spamming my boyfriend with any and all Lord of the Rings memes I come across. Because we are grown-ups. Apparently.
    Oh, and totally mustmustmust pair this with guacamole. It would be an insult to your creation not to!

  114. This is a great recipe!! I made my own enchilada sauce (courtesy of Emeril) it’s super easy and good!

    Also, I used black beans instead of refried and i just cut the corn tortillas in half and spread out in layers.

    **A note to all the people who ruined their pans….first of all non stick pans are not meant to roast things on high heat, if you read the manual it says not to cook things more than med/high so you have no one to blame for that but yourself. I used my “nonstick” le creuset pan and it left a black char on the bottom but I’m not crying about it, it will come off eventually.
    Secondly, cooking recipes should not always be followed to the T, use your common sense.
    If you don’t want to ruin a pan, roast your veggies on a lined baking sheet; or better yet don’t roast them at all, I’m sure this recipe would still be delicious!
    Thanks Lindsay!

  115. Hi! In the midst of making this right now. My adjustments included using black beans instead of refried beans and I added shredded poached chicken breasts. I used one less pepper than the recipe calls for. I also used fewer tortillas as a few others had suggested, but I think it’s all too much for the height of my pan. I am using a 9.5″ x 13.5″ pan, and after one layer of each ingredient, I have no room to add a second layer. Does anyone else find this? I don’t know if I should be squishing everything down or just using all the ingredients to make a second mini casserole. Thanks!

    • Hi Laurie! Maybe your pan is more shallow than mine. I was able to get two, maybe three layers with this one? I do remember that it was quite full (and you can see that from the pictures too). I would recommend squishing as much as you can, putting a pan underneath to catch drips, and then using a second pan for the extras.

  116. And what is wrong with putting corn tortillas in a casserole like this? I happen to like them a lot (acquired tasted, admittedly), and this would give me an opportunity to use my tortilla press. I think I’ll try the broiler for the peppers – can’t afford to sacrifice one of my pans to roasting…

  117. I googled this because I saw it pinned from Tumbler and the link was broken….and I’m so glad I did! Adding this to my virtual recipe box and adding your blog to my “must-read” list!

  118. Was looking for a twist on taco Tuesday last night and made this. Delicious. Thank you! Went exactly by the recipe with a little sour cream and chopped avocado on top. Peppers and onions turned out more sauteed than technically pan roasted but still had a hint of that roasted flavor so yay. Had no problems fitting in the pan, and it was fun to make.

  119. Can you tell me how much a serving is? 199 grams means nothing to me. LOL. I would like to make this tonight. Thanks so much!!

    • Disregard! I saw that it serves 12!! The picture even makes my mouth happy! So excited to do this up tonight! THANK YOU AGAIN!

  120. Holy Toledo. This was totally delicious and pretty easy. I made it for my boyfriend and his mother, and they were both impressed. I was pretty impressed myself. Thanks for a great recipe that is now in the rotation.

  121. Gee, this looks amazing! Soon I am going to try your recipe, and I am already drooling just thinking of it! 😀

  122. This dish is AMAZING! I halved the recipe except I still used 1 full can of refried beans and a white onion instead of red. The meat was not missed in this dish at all.

  123. This was absolutely delicious!! I am single so had to chop the recipe in half and make it work and it did….it will be something I will make again….and again….thank-you for sharing!

  124. For a GREAT gluten free enchilada sauce I LOVE
    Red Chile Enchilada Sauce.

  125. This recipe looks amazing! I can’t wait to give it a try… love the pictures too they look great! I made something similar with polenta and it is under 300 calories a piece –

  126. meredith says:

    So delicious! Even my picky toddler loved it. Can’t wait to eat the leftovers tomorrow!

  127. chloe stewart says:

    This is my favorite new dish to make!! I made it once on Friday for a bible study group and again last night for a bible study group! It was a huge hit! Even a 3 year old and a 1 year old loved it! Thank you so much! Also I added regular into beans instead of re-fried because i forgot them and it was just as good! Have a blessed day!

  128. Barbara says:

    Yep, I’ll make it, and probably tomorrow, but no guac. I LOATHE, absolutely, totally, LOATHE avocado anything. Ooooo. Shudder, gag. I marked it down 1 star because of it.

  129. Grumpy Cat is my spirit animal!
    Recipe is awesome! I added seasoned and browned, ground chicken to mine. YUMMO!
    And it was great left-overs-lunch!!

  130. Caroline says:

    Can this be made-ahead and then baked day-of? I am thinking of making it the day before.

  131. Made this the other night and it was delicious! Will most certainly make it again and again and again…

  132. Kristin…Hi! Found your website via FB a while ago – everything looks SO good! I used to cook a lot (4 kids, a hubby & 2 dogs here in the wilds of Alaska) :) But, now we are empty nesters but I still love to cook big…when I do cook. I like to fill my freezer with portion-size meals so I don’t have to cook so often. We discovered a certain organic, non-gmo, vegetarian frozen meals product (you know who I mean…don’t know if I can say it here). Anyway, my hubby LOVES their Mexican Casserole & this looks like a great alternative.

    My question is…can this recipe be done in a crockpot? My crock is oval and very deep. I know about the ‘roasting’ to bring out flavor…no problem. Just want to know if you’d recommend this in a crock. Thank you for all you contribute to your fans!!!

  133. Chilebeanz, RN, Nutritionist says:

    This can be made much healthier if you do as I have to for a hypertensive husband who must have a low sodium diet. It will taste even better, too. Make your own enchilada sauce. Find Rick Bayless recipes for authenticity. (I even make my own chile powder from ancho chiles and chipotle chiles which needs NO salt, and we LOVE the flavor of Chipotle Tabasco in many dishes). Cook your own pinto beans and make your own refried beans; fresher is so delicious! Don’t add any extra salt; it isn’t needed, but if you must, use Morton’s light salt or salt substitute. I do use some in the beans, but nothing else. That way, you can use your sodium allowance in the cheese, but don’t go nuts with it. One of the nice things about Mexican food is that it is so flavorful that not a lot of salt is needed. For those with heart disease and/or high blood pressure, too much salt is deadly. As we age, most people cannot tolerate so much salt. Authentic Mexican (not Americanized) is extremely healthy! Guacamole is not something I will ever eat, so it isn’t figured into any of my Mexican dishes, and that cuts a lot of fat, calories, and salt that I don’t want anyway. Sorry, but I can’t stand the stuff, although many will think me weird. This is basically stacked enchiladas with veggies, and who doesn’t love enchiladas? It is one of our favorites for years. My recipe now allows us to have a couple of servings with no worries! I could only give you two stars because of the sodium, although I am sure it is very good tasting if you like the commercial products.

    For the unknowing, corn chips or even most tortilla chips, are not a decent substitution for fresh corn tortillas. They will never taste the same, and they are loaded with salt. An FYI: When Mexicans near our border began eating a lot of flour tortillas, diabetes became epidemic where it never existed before. We don’t yet know if this is due to GMO flour or other factors, but I won’t buy them. Corn tortillas have flavor, nutrition, and no gluten, and won’t adversely affect blood sugar like flour ones do. I thought you should know. Cut them into 8 wedges and deep fry them and you will never want another commercially made tortilla chip – swears! I wouldn’t want anything else to have with my tortilla soup or salsa!

  134. Found this on Pinterest. Perfect for the upcoming fall weather. Can’t wait to try it!

    Analog House

  135. Just had this for tea, used passata as enchilada sauce can be too spicy for my son, but I added fajita spice into the mixed veggies. And no cheese as we are dairy intolerant….absolutely delicious. served with avocado. The tin of refried beans has been in the cupboard for over a year, I am going to have to replace it!

  136. This recipe is delicious!! I’ve made it once and my family gobbled it up! Can this recipe be made with green enchilada sauce as well?

  137. Looks like lots of great flavors! I can’t wait to try it out now that the weather is cooling down. Definitely love the meme from Snow White claiming the apple is organic, it’s very clever!

  138. I made this just now for my husband and I since we’re having a date night in. HOLY MOLY!!! I’m not one to eve leave comments but this is some serious stuff! I love that it’s vegetarian and that I had the option to use gluten free tortillas since I was going to omit them. EVERYTHING was delicious! I did however went “roast wild” and set my fire alarm off but its okay, the veggies were totally worth the five minutes of annoyance. I added in some chicken chops for my husband since he’s not pescatarian like I am and he loved it too. Thank’s for adding yet another wonderful recipe to my kitchen!

  139. This is a regular in our house! Adore it.

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