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Sweet and Tangy Four-Bean Salad
mexican casserole with bell peppers, corn, refried beans, corn tortillas, enchilada sauce, and cheese
Healthy Mexican Casserole with Roasted Corn and Peppers Ingredients: 2 red bell peppers 2 green bell peppers 1 jalapeno or 2 chipotle peppers (optional – just for more kick) ½ red onion 2 cups frozen corn 2 teaspoons chili powder 2 teaspoon cumin salt to taste (about 1 teaspoon is a good ballpark measure) 2 cups Mexican cheese (mine was a Sargento blend) 18-20 corn tortillas 1 can refried beans 2 cups red enchilada sauce cilantro, guacamole, or sour cream for topping
Fresh Corn Tomato Salad: This light salad is the perfect way to showcase the best summer corn and tomatoes.