This lightened-up Mexican classic feeds a crowd and is light on the waistline. It's quick to prepare and even quicker to bake. Try it out tonight!
2 green bell peppers
1 red bell pepper
1 orange bell pepper
1 red onion
1 cup corn
3 teaspoons chili powder
2 tablespoons cumin
2 tablespoons red pepper flakes
2 tablespoons cajun seasoning
2 cups Mexican blend cheese
20 corn tortillas
1 can refried beans
1 15oz can red kidney beans, undrained
1 cup hot enchilada sauce
1 cup green enchilada sauce
Optional: sour cream, guacamole, and salsa for topping
Chop peppers and dice onion.
Using a nonstick pan on high heat, fry the corn until smoky and slightly burnt, about three minutes.
Fry the peppers until slightly burnt, about four minutes. (Note: if you have a small pan, fry the peppers in two batches)
Fry the onion until soft and slightly burnt, about four minutes.
Mix all vegetables together in a large bowl. Toss with chili powder, cumin, red pepper flakes, and cajun seasoning. Preheat oven to 400 degrees F.
Mix refried beans and kidney beans together in a medium bowl.
Mix enchilada sauces together in a medium bowl.
Grease a deep 9×13 baking dish. Coat the bottom with about 1/4 cup enchilada sauce.
Layer the pan in the following order: half of the tortillas, all of the beans, half of the vegetables, half of the sauce, half of the cheese. Repeat with remaining tortillas, vegetables, sauce, and cheese.
Cover with tin foil and bake on second-to-top rack for 23 minutes or until cheese is melted. Rotate baking dish once during baking.