Skinny Mexican Casserole

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

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Yield 8 servings

Ingredients

1 tablespoon olive oil
2 cloves garlic, minced
1 onion, diced
2-3 red Bellafina peppers, diced
2-3 green Bellafina peppers, diced
1 (15-ounce) can black beans, drained and rinsed
1 cup corn kernels, frozen, canned or roasted
1 teaspoon chili powder
1/2 teaspoon cumin
Kosher salt and freshly ground black pepper, to taste
1 (4.5-ounce) can Old El Paso™ chopped green chiles, drained
2 tablespoons chopped fresh cilantro leaves
4 (8-inch) whole wheat tortillas, chopped
1 (16-ounce) can Old El Paso™ fat free refried beans, warmed
1 (10-ounce) can Old El Paso™ mild enchilada sauce
1 1/2 cups reduced fat shredded Mexican blend cheese

Instructions

Preheat oven to 375 degrees F. Lightly coat a 9×13 baking dish with nonstick spray.
Heat olive oil in a large skillet over medium high heat. Add garlic, onion and bell peppers. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in black beans, corn, chili powder and cumin until heated through, about 1-2 minutes; season with salt and pepper, to taste. Stir in green chiles and cilantro; set aside.
Place tortillas evenly on the bottom of the baking dish. Spread refried beans evenly over the tortillas, followed by the onion mixture and enchilada sauce. Sprinkle with cheese.
Place into oven and bake for 15-20 minutes, or until bubbly.
Serve immediately, garnished with cilantro, if desired.

Adapted from damndelicious.net