Skinny Mexican Casserole Recipe
October 12, 2017
INGREDIENTS:
1 tablespoon olive oil
2 cloves garlic, minced
1 onion, diced
1 red bell pepper, diced
1 green bell pepper, 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
DIRECTIONS:
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