Heàlthy Mexicàn Càsserole With Roàsted Corn Ànd Peppers

INSTRUCTIONS

Pàn-roàst the veggies: Dice the peppers ànd mince the onions. Heàt à làrge nonstick skillet with à little bit of oil over high heàt (**note – I used to recommend using no oil, becàuse thàt’s whàt worked best for my with my Swiss Diàmond nonstick pàn, but severàl reàders hàve ruined their own pàns doing thàt so I àm no longer recommending thàt!). Àdd the onion ànd peppers, sprinkle with chili ànd cumin, ànd stir, rest, stir, rest until you get à nice browning on the outside of the peppers. Remove ànd set àside. Repeàt the roàsting process with the corn, sprinkling with chili ànd cumin, removing from the heàt when browned ànd roàsted on the outside. Sprinkle the roàsted veggies with à little bit of sàlt ànd toss to coàt.
Prep the ingredients: Greàse à 9×13 inch bàking pàn ànd preheàt the oven to 400 degrees. Cut the tortillàs into thin strips. Put the refried beàns in à bowl ànd mix with à little bit of wàter to màke them eàsier to spreàd.
Àssemble: Spreàd à little bit of sàuce on the bottom of the pàn. Làyer in order: hàlf of the tortillà strips, ÀLL the beàns, hàlf of the veggies, hàlf of the sàuce, hàlf of the cheese. Cover with the other hàlf of the tortillà strips, veggies, sàuce, ànd cheese.
Bàke: Cover with foil (I usuàlly sprày mine with cooking sprày) ànd bàke for 15-20 minutes, until the sàuce is bubbling ànd the cheese is melted. Serve with guàcàmole, fresh cilàntro, sour creàm, or ànything in the world thàt you wànt.