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Monday, November 9, 2015

Healthy Vegetarian Mexican Casserole

It is Meatless Monday and we are celebrating with a scrumptious Mexican enchilada casserole.  I tend to squirrel away little bits of leftover beans, rice, quinoa, etc. in my freezer.  This casserole was just perfect to use up some of those containers.  It is great served with avocado, sour cream and/or cilantro on top.  You could even pile on some lettuce if you wanted.

1 can red enchilada sauce
10 corn tortillas
1 c. fresh or frozen corn kernels
1 red or yellow pepper, diced
1 large tomato, diced
1 jalapeno, diced
1/4 onion, in small chunks
2 c. grated Cheddar Cheese
1 c. cooked brown rice or quinoa
1 c. black beans, drained
1 t. cumin
1/2 lime

In a bowl mix together the rice and beans and cumin.  Set aside.  In another bowl mix together the onion, tomato, jalapeno, pepper, and corn with 1T. olive oil. Place on a cookie sheet and bake in a 400 oven for 20-25 minutes.  While you are waiting cut the corn tortillas into strips.  Spray a 8" baking dish.  Put 1/3 of the enchilada sauce in the bottom of the baking dish.  Top with 1/2 the tortillas.  Top the tortillas with 1/2 of the rice/bean mixture.  Then top with 1/2 the cheese and 1/2 the roasted veggies.  Top with remaining tortillas, then bean mixture, veggies, sauce and cheese.  Cover and bake for 20 minutes in a 400 oven.  Serve with desired toppings.  Sprinkle lime juice on top.

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