While this spring is already shaping up to be an excellent time for picnic foods and outdoor cooking, you shouldn’t forget about having wholesome, sit-down meals with your entire family at the dinner table.
This Mexican Casserole recipe made with Randall’s Pinto Beans is perfect for a night in with the family. It also calls for making large portions, so it’s a great choice for your next party as it will feed way more than just a family of four with leftovers.
Randall’s Pinto Beans take center stage in this dish, replacing refried beans and offering better texture and flavor without added sodium. The enchilada sauce can be store bought, but the additional sauce recipe is simple and uses spices you most likely have in your kitchen, like onion and chile powder. You can also kick the spiciness of this dish up by adding more jalapenos into the mix, depending on who you’re cooking for.
The ingredients list may seem daunting, but the recipe is fairly simple and comes together in no time. Stick it in the refrigerator one day in advance and heat it up in the oven at 400 degrees when you are ready to eat.
Randall’s Mexican Casserole With Pinto Beans
- For the casserole:
- 1 (48-oz) Randall Beans Pinto Beans, drained and rinsed
- 1 small red onion, diced
- 4 garlic cloves, minced
- 10 small yellow, red and orange bell peppers, diced
- 1 jalapeno, seeded and diced
- 1 (7-oz) can diced green chiles
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1 teaspoon salt
- 1 teaspoon ground ancho chili pepper
- 2 cups frozen corn
- 15-18 flour fajita tortillas
- 1 (8 or 10-oz) package cojita (Mexican cheese), crumbled
- Diced tomatoes, chopped fresh cilantro and black olives for topping
For the enchilada sauce:
- 3 tablespoons olive oil
- 2 tablespoons chili powder
- 2 tablespoons flour
- 1 cup tomato sauce
- 1 ½ cups chicken broth
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon ground chipotle
- ½ teaspoon salt
- 1 teaspoon cumin
- Preheat oven to 400 degrees.
- In a large skillet, heat olive oil over medium heat. Cook the onions and garlic for 3 minutes. Add the peppers, jalapenos and chiles and cook for 5 minutes more. Stir in all of the spices, pinto beans and corn and cook for 2 minutes. Set aside.
- While the vegetables and beans are cooking, prepare the enchilada sauce by heating olive oil in a saucepan over medium heat. Whisk in the chili powder and flour and stir, cooking for 1 minute. Add the rest of the ingredients and continue whisking and cooking over medium high heat until the sauce boil. Turn off the heat and set aside.
- Spray a 9×13 baking dish with non-stick spray. Layer 5 tortillas on the bottom of the dish. Pour several spoonfuls of the enchilada sauce onto the tortillas until they are mostly covered. Scoop 2 ½ – 3 cups of the pinto bean and pepper filling onto the tortillas, spreading out until you create an even layer. Sprinkle ½ cup of the cheese on top. Repeat this process one or two more times until you reach the top of the baking dish. Sprinkle more cheese on top.
- Place in the oven and bake for 15 minutes or until the cheese and melted. Top with diced tomatoes, black olives, and more cheese.
More Pinto Bean Recipes:
Sweet and Spicy Pinto Beans
Southwestern Pinto Beans and Rice with Sausage
Vegan Taco Recipe Featuring Randall Pinto Beans
Summertime is the perfect time to try this tasty recipe featuring Randall Beans Pinto Beans.