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Mexican Vegetarian Casserole

yield: 4 total time: 75 minutes
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Ingredients

  • 1 green bell pepper large, chopped
  • 1 red bell pepper large, chopped
  • 1 onion large, chopped
  • 1 cup mushrooms chopped
  • 1 cup frozen corn
  • 5 cloves garlic chopped
  • 2 jalapenos finely chopped
  • 1 1/2 teaspoons cumin powder
  • 1 1/2 teaspoons cayenne pepper
  • 10 corn tortillas yellow
  • 1 can fire roasted tomatoes low sodium or no salt added
  • 1 can black beans low sodium
  • 1 can beans vegetarian ferried, low fat, optional
  • 2 ounces Cacique Queso Fresco part skim milk cheese
  • 2 ounces salsa your choice, store bought or home made
  • 10 tablespoons enchilada sauce
  • 1/2 cup Mexican cheese shredded, 2% milk cheese
  • 1/2 cup olives

Nutrition

  • Calories : 420 calories
  • Carbohydrate : 72 grams
  • Cholesterol : 15 milligrams
  • Fat : 9 grams
  • Fiber : 19 grams
  • Protein : 19 grams
  • SaturatedFat : 3.5 grams
  • Sodium : 1190 milligrams
  • Sugar : 12 grams
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