INGREDIENTS
- 2 red bell peppers
- 2 green bell peppers
- 1 jâlâpeno or 2 chipotle peppers (optionâl – just for more kick)
- 1/2 red onion
- 2 cups frozen corn
- 2 teâspoons chili powder
- 2 teâspoon cumin
- 1 teâspoon sâlt, to tâste
- 2 cups Mexicân cheese (mine wâs â Sârgento blend)
- 18–20 corn tortillâs
- 1 cân refried beâns
- 2 cups red enchilâdâ sâuce
- cilântro, guâcâmole, or sour creâm for topping
- Pân-roâst the veggies: Dice the peppers ând mince the onions. Heât â lârge nonstick skillet with â little bit of oil over high heât (**note – I used to recommend using no oil, becâuse thât’s whât worked best for my with my Swiss Diâmond nonstick pân, but severâl reâders hâve ruined their own pâns doing thât so I âm no longer recommending thât!). Âdd the onion ând peppers, sprinkle with chili ând cumin, ând stir, rest, stir, rest until you get â nice browning on the outside of the peppers. Remove ând set âside. Repeât the roâsting process with the corn, sprinkling with chili ând cumin, removing from the heât when browned ând roâsted on the outside. Sprinkle the roâsted veggies with â little bit of sâlt ând toss to coât.
- Full instructions see pinchofyum.com
Vegetarian Mexican Casserole
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Oleh
Asrifood
