Easy Mexi Bake

5.00 (5)
⏱ 25 mins 🍽 8 serving(s) 🏷 Mexican

This straightforward vegetarian bake is a light Mexican-inspired dish perfect for a busy evening. It layers corn tortillas with a mixture of kidney beans, diced tomatoes, green chillies, corn and spices, topped with reduced-fat cheddar cheese. After a brief bake, it's finished with low-fat sour cream and salsa for serving. The recipe is adaptable, allowing for black beans or stewed tomatoes. It yields 8 servings.

Easy Mexi Bake

Ingredients

  • 1 (16 ounce) can kidney beans
  • 1 (14 ounce) can diced tomatoes
  • 1 (4 ounce) can green chilies, chopped
  • 2 cups corn kernels
  • 2 scallions, finely chopped
  • 1/2 teaspoon cumin (or to taste)
  • 1/2 teaspoon oregano (or to taste)
  • 8 corn tortillas
  • 1 1/2 cups reduced-fat cheddar cheese (or use full-fat cheese)

Method

  1. Preheat your oven to 400 degrees.
  2. In a mixing bowl, thoroughly combine the first seven ingredients listed.
  3. Lightly grease a 2-quart casserole dish. Place 4 tortillas to cover the base, overlapping as needed. Spread half the bean mixture over them, then sprinkle half the cheese.
  4. Create a second identical layer with the remaining tortillas, bean mix and cheese.
  5. Bake for 12-15 minutes, just until the cheese has melted. Avoid over-baking to prevent the tortillas from becoming too soft.
  6. Serve the bake topped with low-fat sour cream and salsa.

Nutrition (per serving)

Sodium289400 mg

Recipe details

CategoryMexican
AuthorKittencalrecipezazz