Beans, Cheese, Nachos, and Enchiladas with some veggies and spices thrown in there make for one deliciously skinny, diet friendly, easily gluten free meal.
I, and my kids, were big fans of what I like to call Bean and Cheese Nacho-Ladas. It's tasty, full of good protein and fiber, serves a crowd, and on the table in less than an hour.
As a bonus, you can use the small crushed chips at the end of a bag. If you are like me you are too much of a cheap-skate to just throw the bag away when there are loads of crushed chips at the bottom of the bag, but it is a tad annoying to have to pull out tiny 1/4 inch chips and attempt to dip them in salsa or guacamole. Your solution to the problem is this awesome Mexican casserole. Everyone wins!
For those with kiddos who ask at every meal, including dessert (okay maybe that is just my kids), if something is spicy you can rest assured this casserole is not. The spicy is definitely toned down to a kid friendly level. Howevef, if you want a little more spice and kick just add more chili powder and cumin.
I love easy, healthy, and hearty meals like this one that are quick to make. They are pretty much the best!
Bean and Cheese Nacho-Ladas
Recipe: Alohamora adapted from DamnDelicious
Active Time: 25 minutes
Inactive Time: 20 minutes
1 (16oz) can refried beans
1 Tbsp olive oil
2 cloves garlic, minced
1/4 c. onion, diced
1 red bell pepper, diced
2 tomatoes, diced
1 (15oz) can black beans, rinsed and drained
1 c. corn, frozen, roasted, or canned
3/4 tsp chili powder
1/4 tsp cumin
dash of salt and pepper
1 (4.5 oz) can diced green chilies, drained
2-3 c. crushed tortilla chips (the end of the bag is perfect)
1 (10 oz) can mild enchilada sauce *
2 c. cheese, shredded (cheddar or Mexican blend is my favorite)
*Check label to make sure it's GF
- Spray a 9x13 oven-safe dish with a cooking spray.
- Preheat oven to 350 degrees.
- In a small pan over low heat warm the can of refried beans. Just dump the can's contents into the pan and stir every now and again until warm and soft. While it is warming you can start on your veggies mixture.
- In a large pan over medium-high heat cook the olive oil, garlic, onion, bell pepper, and tomatoes until the vegetables are soft.
- Add the black beans, corn, chili powder, cumin, and salt/pepper to the pan and cook until heated through.
- Remove the pan from the heat and stir in the green chilies.
- Evenly spread out the beans in a thin layer on the bottom of your prepared 9x13 casserole dish.
- Spread a layer of chips, about half of your chips, on top of the beans.
- Layer about 1/2-3/4 cup of cheese on top of the chips.
- Next, pour the veggies mix on top of the cheese.
- Spread another layer of chips on top of the veggies mix.
- Pour the enchilada sauce over the entire casserole.
- Finally top it all with the remaining cheese.
- Bake your Nacho-Lada casserole at 350 degrees for 15-20 minutes until bubbly and the cheese is melted.
- Serve hot, and enjoy!
- Store leftovers in the refrigerator/fridge.
Happy Healthy Bean and Cheese Nacho-Ladas aka Mexican Casserole eating!