Spicy Mexican Casserole

mex casserole plateI like spicy, flavorful foods and I love making things from scratch.  So when you combine the two… you’re bound to get something wonderful.  This recipe works great because you can spice it up or tone it down and substitute with your favorite veggies.  This casserole is easy to make and includes a ton of really yummy ingredients!

The Veggies:  Cut 1 medium sweet onion and 1 medium zucchini into small pieces.  Rise and drain 1 19-oz can of black beans.   Drain 1 14-oz can diced tomatoes and lightly  squeeze juices from tomatoes.  Measure out 1 1/2 cup sweet corn.

mex veggiesHeat oil in a large skillet and cook onions over medium heat for about 5 minutes.  Add all veggies and stir for about 5 minutes.  Add 2 tsp ground cumin.

Preheat oven to 400 degrees and coat a 9 x 13 inch baking dish with cooking spray.

Layer 6 corn tortillas on the bottom of the baking dish.  Top with half of the veggie mixture, 1 cup of red enchilada sauce and then 1/2 cup of your favorite cheese.

mex pre bake

Repeat with the final layer of 6 tortillas, 1 cup enchilada sauce and 3/4 cup cheese.

mex layers Cover with foil and bake for 15 minutes.  Remove the foil and bake another 10 minutes until the edges are bubbly.

Serve with Dos Equis. 🙂  Ok this is optional but you will definitely need some liquids because this is spicy!

If you need to reduce the heat, don’t add the cumin and try a green enchilada sauce.  Need more spice?  Add jalapeno to the veggie mixture or on top of the casserole.

Bon Appetite!

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