Veggie Mexican Layered Casserole Recipe

Name: Veggie Mexican Layered Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 2 Roma tomatoes, chopped; 1/2 cup roasted pasilla chile sauce (such as Herdez(R)); 1/2 cup frozen corn; 1/2 yellow bell pepper, chopped; 1/2 green bell pepper, chopped; 1/2 white onion, chopped; 1/2 red onion, chopped; 1 jalapeno pepper, seeded and chopped; 1 teaspoon ground cumin; 1 (16 ounce) can refried beans; 1 (15.5 ounce) can pinto beans, drained and rinsed; 1 1/2 cups shredded Cheddar cheese, divided; 1 cup cottage cheese; 1 cup sour cream; 5 (7 inch) whole wheat tortillas, or as needed

Servings: persons

1 tablespoon olive oil
2 Roma tomatoes, chopped
1/2 cup roasted pasilla chile sauce (such as Herdez(R))
1/2 cup frozen corn
1/2 yellow bell pepper, chopped
1/2 green bell pepper, chopped
1/2 white onion, chopped
1/2 red onion, chopped
1 jalapeno pepper, seeded and chopped
1 teaspoon ground cumin
1 (16 ounce) can refried beans
1 (15.5 ounce) can pinto beans, drained and rinsed
1 1/2 cups shredded Cheddar cheese, divided
1 cup cottage cheese
1 cup sour cream
5 (7 inch) whole wheat tortillas, or as needed

1
Preheat the oven to 350 degrees F (175 degrees C).
2
Heat oil in a skillet over medium heat. Add Roma tomatoes, chile sauce, corn, yellow bell pepper, green bell pepper, white onion, red onion, jalapeno pepper, and cumin. Cook and stir until tender, 5 to 7 minutes. Add refried beans and pinto beans; stir to combine. Remove bean mixture from heat.
3
Mix 1 cup Cheddar cheese, cottage cheese, and sour cream together in a bowl.
4
Cover the bottom of a 9x13-inch casserole dish with 1/3 of the bean mixture. Top with a third of the cheese mixture and a thin layer of tortillas. Repeat with another third of the beans, another third of the cheese mixture, and tortillas. Repeat again with remaining beans, remaining cheese mixture, and a final layer of tortillas. Sprinkle remaining 1/2 cup shredded Cheddar cheese on top. Cover with aluminum foil.
5
Bake in the preheated oven for 20 minutes. Remove aluminum foil and bake until bubbling, 8 to 10 minutes more.
6
Remove from oven and let stand for 10 minutes before serving.

561

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon olive oil, 2 Roma tomatoes, chopped, 1/2 cup roasted pasilla chile sauce (such as Herdez(R)), 1/2 cup frozen corn, and more.

Yes, Veggie Mexican Layered Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Veggie Mexican Layered Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions