Try MissFresh and get
4 FREE MEALS
in your first dinner box!

Vegetarian Layered Mexican Bean Casserole

with Cilantro and Salsa

  • 45 min
600 calories and less
Vegetarian
Customer Favourite
Family Friendly
High in fiber
The garden of Eden fades when compared to our colourful garden of spices and herbs! Dig in fresh vegetables and discover the root of serenity and deliciousness with our celestial Mexican casserole!
Mexican Vegetarian Layered Bean Casserole

Ingredients

1 cup(s)
Black Beans
4 g
Cilantro
199 ml
Corn Niblets
6
Corn Tortilla(s)
2 tbsp
Mexican Spice
80 g
Monterey Jack
1
Red Bell Pepper(s)
1/4 cup(s)
Sour Cream
2
Tomato(es)
1
Yellow Onion(s)
1
Zucchini(s)
Nutritional facts
Serving per portion
Amount / Serving
Calories
534 kcal
Total fat
20 g
Saturated Fat
10 g
Sodium
808 mg
Total Carbohydrate
75 g
Fiber
12 g
Sugar
16 g
Proteins
24 g

Instructions

Prepare the ingredients
1

Prepare the vegetables

Preheat the oven to 400F°

Slice the onion. Chop the bell pepper and tomatoes into small dices. Rinse and drain the corn and black beans. Thinly slice zucchini.

Make the salsa
2

Prepare the stuffing

In a bowl, mix the black beans with the onion, tomatoes, and Mexican spices.

Cut the tortilla into triangles
3

Cut the tortillas

Cut tortillas into triangles.

Build the casserole in layers
4

Put in baking dish

In a baking dish, place 1/3 of tortilla pieces and top with 1/3 of the bean mixture, 1/3 of the chopped bell peppers, 1/3 of the zucchini, 1/3 of the corn and 1/4 of the cheese. Repeat the process twice until all ingredients are used and top with remaining cheese.

Bake and serve with sour cream and cilantro
5

Bake and serve

Bake for 30 minutes, or until cheese is golden.

Remove and top with sour cream and cilantro leaves.