Mexican-Inspired Veggie Layer Bake

Ingredients 0/14

Step 1

Gently heat your oven to 350°F (175°C). In a large skillet over medium heat, warm up a bit of oil and toss in the Roma tomatoes, chile sauce, corn, yellow and green bell peppers, both white and red onions, jalapeno, and cumin. Cook everything together, stirring now and then, until the veggies are nice and tender—about 5 to 7 minutes. Then, stir in the refried and pinto beans until everything is well combined, and take the pan off the heat.

Step 2

In a separate bowl, mix together the Cheddar cheese, cottage cheese, and sour cream until smooth and creamy.

Step 3

Grab a 9x13-inch casserole dish and start layering. Spread a third of the bean mixture evenly on the bottom, then dollop a third of the cheesy mixture on top. Add a thin layer of tortillas over that. Repeat this layering two more times—beans, cheese, tortillas—until you’ve used everything.

Step 4

Finish by sprinkling the remaining shredded Cheddar cheese over the top. Cover the dish with foil and pop it in the oven for 20 minutes. After that, take off the foil and bake for another 8 to 10 minutes until it’s bubbly and golden.

Step 5

Once it’s out of the oven, let it sit for about 10 minutes before serving so it sets up nicely. Enjoy!