This Mexican Casserole is a Vegetarian Cheesy Mexican-style Lasagna Casserole with corn tortillas, poblanos, and bell pepper. It’s a tasty, healthy, and easy to make layered Mexican casserole recipe! Your family will love it!
It makes a nice big casserole
This Mexican Casserole was a life-saver the other week. I didn’t have much time to make dinners or lunches, so I made this lovely big casserole, and we have several meals. It was awesome to know that there was a healthy yummy meal ready in the fridge when I needed it! I could also see that this casserole would be great to take to a football party as a main dish!
The casserole was perfect, not too spicy, and not too bland. It’s a layered enchilada dish that’s simply loaded with veggies and yumminess. I served it with some Debi’s Flamin’ Hot Sauce (which I highly recommend!). It was also delicious with a drizzle of homemade enchilada sauce. I make the enchilada sauce and keep a small container of it in the freezer; that way we always have fresh homemade sauce at the ready.
It’s your choice which milk you use. 2% milk will lower the calories of the recipe, while whole milk will give you a richer thicker casserole. You could also try plant-based milk; I’d recommend a neutral flavored one like unsweetened soy or almond milk.
Mexican Casserole Recipe
Vegetarian Cheesy Mexican-style Lasagna Casserole with corn tortillas, poblanos, and bell pepper
- 3 poblano chiles
- 2 large red bell peppers
- 2 cups frozen corn, thawed
- 1/3 cup all-purpose flour
- 1 teaspoon salt, divided use
- ¼ teaspoon freshly ground black pepper
- 2 cups 2% milk, or your choice
- 1 ½ cups vegetable broth
- 2 cups shredded Mexican blend cheese, divided use
- 1/3 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- 2 large eggs, lightly beaten
- 1 15-ounce carton part-skim ricotta cheese
- 1 can 15.5 ounce white beans, drained and rinsed
- 18 6-inch white corn tortillas
- 1 cup thinly sliced green onions, divided use
- Preheat broiler to 450° F.
- Cut poblanos and bell pepper in half lengthwise; discard seeds and membranes. Place peppers, skin side up, on a foil-lined baking sheet; flatten with hand. Place corn on baking sheet. Broil 10 minutes or until poblanos and bell pepper are blackened and corn is lightly browned. Place poblanos and bell pepper in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and coarsely chop; set poblanos and bell pepper aside separately.
Place flour, ½ teaspoon salt, and black pepper in a large saucepan. Gradually add milk and broth, stirring with a whisk. Cook over medium heat until slightly thick (about 12 minutes), stirring constantly. Remove from heat. Combine milk mixture and poblanos in a blender; process until smooth. Stir pureed poblano mixture into remaining milk mixture.
- Preheat oven to 350° F.
- Combine bell pepper, corn, remaining ½ teaspoon salt, 1 cup cheese, red onion, cilantro, eggs, and ricotta.
Coat bottom of a 13 x 9-inch baking dish with oil or cooking spray. Spread ½ cup sauce in bottom of dish. Arrange 6 tortillas over sauce, overlapping slightly. Spread half of ricotta mixture over tortillas; top with half of white beans. Sprinkle with 1/3 cup green onions and 2/3 cup cheese. Pour about 1 cup sauce over cheese. Repeat layers with 6 tortillas, remaining ricotta mixture, remaining beans, 1/3 cup green onions, 1 cup sauce, and 6 tortillas. Pour remaining sauce over tortillas. Coat 1 side of foil with oil or cooking spray. Place foil, coated side down, over casserole. Bake at 350° F for 30 minutes or until bubbly.
Uncover; sprinkle with remaining cheese. Bake, uncovered, 15 minutes or until cheese melts. Let stand 15 minutes. Garnish with remaining green onions, sliced avocado, and hot sauce as desired. Enjoy!
Adapted from Cooking Light