My love for Mexican food started when I was a young girl and my parents took me on an all inclusive vacation to Puerto Vallarta. I think I ate nachos for 7 days straight and didn’t gain a single pound. Those were the days – a sky high metabolism, and an unlimited abundance of food at my fingertips. Why can’t we all stay 13 years old? But seriously, if I had to live off of one ‘diet’ for the rest of my life, it would absolutely be Mexican. Burritos, enchiladas, nachos, Mexican rice, you name it. That is literally my heaven.
As Cinco de Mayo is approaching (May 5th!) I thought I would honor the day by creating a delicious Mexican dish. I decided to combine the idea of a casserole with an enchilada because a) it would be easier to bring to work rather than bringing single enchiladas, which would most definitely fall apart on the journey, and b) because I had never made something like this before and was up for a challenge.
The first challenge was making my own enchilada sauce… because apparently my grocery doesn’t stock it. At all. Vairrrr frustrating. But it was okay, I ended up using this recipe and it took about 15 minutes to get that done before I could start with the dish itself.
Make sure that you have either a long baking pan, or a deeeeep baking pan, because there is a lot of ingredients that go into this recipe! Luckily I have my Le Crueset one gifted to me as a house warming present, and that worked perfectly.
- 1 red bell pepper
- 1 yellow bell pepper
- 1/2 red onion
- 1 can kidney beans
- 1 cup refried beans
- 1 can of corn
- 6-8 corn tortillas (depending on size)
- 2 cups enchilada sauce
- 2 tbsp chili powder
- 1 tsp cumin
- 2 cups shredded cheese
- green onions for topping
- Preheat oven to 375 degrees F
- Chop up the peppers and red onion. In a large saucepan, heat up olive oil on medium heat.
- Add in the peppers and red onion and let cook for 3-5 minutes. Sprinkle on top the cumin and chili powder, and add the corn and kidney beans. Mix so that all the vegetables are covered with the seasoning
- While this is cooking, line the baking pan with 4 of the corn tortillas. Gently spread the refried beans over the tortillas.
- Take half of the pepper/kidney bean mixture and add on top of the tortillas and refried beans. Cover this layer with enchilada sauce and then top with cheese.
- If you have a deep dish, repeat this one more time. If your baking dish is more long than deep, then use all the mixture in the one layer.
- Place into oven for 15 minutes.
- Garnish with chopped green onions, guacamole, and salsa