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Lower Fat Mexican Casserole Recipe
So many Mexican fast food recipes are nothing but sour cream, fatty meat, and cheese. They may taste great, but you cannot eat them often unless you want your waistline to expand rapidly! This is a quick, healthier dinner dish that is not as fatty as many other Mexican casseroles, but still tastes great and completely satisfying.
Vegetables and spices are sautéed first of all and this brings out the flavor of everything really well. Next, the other ingredients are warmed up in the pan and finally this Mexican casserole recipe is baked in the oven so it will come out piping hot, full of flavor and smelling beautiful. The golden brown layer of cheese on the top is a common theme in many Mexican casserole recipes because it finishes the casserole off so nicely.
It is an extremely versatile recipe that can be made suitable for meat lovers with the addition of some shredded grilled chicken breast or spicier by increasing the amount of chili powder in the mix. Next time you are in a hurry and you want something healthy, but different, try this great casserole. You will be surprised by how much everyone loves it.
A Delicious, But Healthy, Mexican Casserole Recipe
Ingredients -
1 clove garlic, minced
½ cup onion, chopped
1 cup tomato, chopped
½ cup green onion, chopped
½ teaspoon chili powder
2 teaspoons powdered cumin
1 eight-ounce can tomato sauce
1 sixteen ounce can black beans, rinsed, drained
1 tablespoon fresh cilantro, chopped
salt and black pepper to taste
12 flour or soft corn tortillas
8 ounces cheddar cheese, two tablespoons reserved
Preparation:
Preheat oven to 350 degrees F.
Spray a large skillet with cooking spray or lightly oil, then sauté onions, tomato, garlic, cumin, chili and green onion together over medium heat until onions are tender.
Add tomato sauce, and then cook five addition minutes. Stir in black beans, salt, pepper, and cilantro.
Spray a nine-inch square baking dish with cooking spray or oil lightly.
Layer four tortillas, one third of the cheese, and one third of the bean mixture.
Repeat until fill, and then top with two tablespoons reserved cheese.
Bake covered for twenty minutes, then uncover and bake an additional ten minutes or until cheese bubbles.
(Serves 6)
