Looking for a lighter way to enjoy Mexican-inspired comfort food? These healthy casseroles are packed with satisfying ingredients and come in under 500 calories per serving. You’ll find practical ideas for easy dinners, meal prep, and busy weeknights.
Helpful Tips Before You Start
A few simple choices can help keep Mexican casseroles flavorful, satisfying, and under 500 calories per serving.
Check the Serving Size
Calorie counts depend on how many portions a casserole makes. Cut it into the listed number of servings, and adjust portions if you add toppings.
Choose Lean Protein
Lean ground turkey, chicken breast, beans, or a mix of beans and vegetables can add filling protein. Drain cooked meat well to avoid extra grease.
Measure Cheese and Toppings
Cheese, sour cream, and avocado can add calories quickly. Measure them before adding, or serve modest portions on the side.
Add Flavor with Vegetables and Spices
Bell peppers, onions, corn, and zucchini add color and texture. Cumin, chili powder, garlic, and fresh cilantro bring plenty of flavor without much added energy.
Check Labels on Prepared Ingredients
Salsa, canned beans, enchilada sauce, and tortillas can vary in calories and sodium. Compare labels and choose options that fit your recipe’s serving goals.
Chicken Enchilada Casserole with Black Beans and Zucchini
This casserole layers tender chicken, black beans, and zucchini with corn tortillas and enchilada sauce. A moderate amount of cheese adds a golden, savory top without making the dish feel too heavy.
It’s a practical weeknight dinner and works well for meal prep, too. The zucchini softens as it bakes, while the beans and tortillas make each serving hearty and satisfying.
Serves 4 people.
Ingredients
- 1 teaspoon olive oil
- 1 medium zucchini, diced
- 2 cups cooked, shredded skinless chicken breast
- 1 cup canned black beans, drained and rinsed
- 1 cup red enchilada sauce
- 6 small corn tortillas, cut into quarters
- ¾ cup shredded reduced-fat Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 375°F. Lightly coat an 8-inch square baking dish with a little of the measured olive oil.
- Warm the remaining olive oil in a large skillet over medium heat. Add the diced zucchini and cook for 4 to 5 minutes, stirring occasionally, until it begins to soften.
- Stir in the shredded chicken, black beans, and ½ cup of the enchilada sauce. Cook for 2 minutes, stirring gently, until the mixture is warmed through.
- Spread a thin layer of the remaining enchilada sauce in the baking dish. Arrange half of the tortilla pieces over it, then spoon half of the chicken mixture on top. Add another layer with the remaining tortillas and chicken mixture. Pour the rest of the sauce over the casserole and sprinkle with the cheese.
- Bake for 20 to 25 minutes, until the sauce bubbles around the edges and the cheese has melted. Let the casserole rest for 5 minutes, then sprinkle with cilantro before serving.
Extra Tips
Cut the zucchini into small, even pieces so it softens quickly and layers neatly with the chicken and beans. For make-ahead meals, assemble the casserole without the cheese, cover and refrigerate, then add the cheese just before baking. If baking it straight from the refrigerator, allow extra time for the center to heat through.Course: Main Course Cuisine: Mexican Equipment: 8-inch Square Baking Dish, Large Skillet, Knife, Cutting Board
Lean Turkey Taco Casserole with Cauliflower Rice
This casserole brings taco-night flavors to a lighter, veggie-forward bake. Lean ground turkey, cauliflower rice, black beans, and salsa come together under a layer of melted cheese.
It works well for a weeknight dinner or make-ahead lunches. The cauliflower rice keeps the casserole hearty without making it heavy, while the salsa and taco seasoning add a savory, gently spiced flavor.
Serves 4 people.
Ingredients
- 1 teaspoon olive oil
- 1 pound lean ground turkey
- 1 tablespoon taco seasoning
- 1 medium red bell pepper, diced
- 3 cups riced cauliflower, fresh or thawed and squeezed dry if frozen
- 1 cup canned black beans, rinsed and drained
- 1 cup chunky salsa
- 1 cup shredded reduced-fat Mexican-style cheese, divided
- 2 tablespoons chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Heat the oven to 375°F. Lightly coat a 9-inch square baking dish with cooking spray or a thin film of olive oil.
- Warm the teaspoon of olive oil in a large skillet over medium heat. Add the ground turkey and diced bell pepper. Cook, breaking up the turkey, until the meat is browned and cooked through and the pepper has softened.
- Stir the taco seasoning into the turkey mixture. Add the cauliflower rice and cook for 3 to 5 minutes, stirring often, until it is tender and excess moisture has cooked off.
- Stir in the black beans and salsa. Remove the skillet from the heat, then fold in half of the shredded cheese.
- Spoon the mixture into the prepared baking dish and spread it into an even layer. Sprinkle the remaining cheese over the top.
- Bake for 15 to 20 minutes, until the casserole is hot throughout and the cheese is melted. Let it rest for 5 minutes, then finish with chopped cilantro and serve with lime wedges.
Extra Tips
If using frozen cauliflower rice, thaw it fully and squeeze out excess water before cooking so the casserole does not turn watery. For a brighter finish, squeeze lime over each serving just before eating, and refrigerate leftovers promptly in a covered container.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, 9-inch Square Baking Dish, Measuring Cups, Knife, Cutting Board
Vegetarian Quinoa Casserole with Poblano Peppers and Corn
This casserole brings together fluffy quinoa, sweet corn, and smoky poblano peppers in a hearty, meat-free meal. Black beans and a little cheese make it filling while keeping the flavors in the spirit of Mexican-inspired comfort food.
It works well for an easy weeknight dinner or a make-ahead lunch. The texture is tender and satisfying, with a lightly browned, cheesy top.
Serves 4 people.
Ingredients
- 1 cup uncooked quinoa, rinsed
- 1 tablespoon olive oil
- 1 medium poblano pepper, seeded and diced
- 1 small red onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 cup corn kernels, fresh or frozen
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 cup low-sodium vegetable broth
- 1 cup shredded Monterey Jack cheese, divided
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Rinse the quinoa under cold water in a fine-mesh strainer. Heat the oven to 375°F and lightly oil a 2-quart baking dish.
- Warm the olive oil in a large skillet over medium heat. Add the poblano and red onion, and cook for 4 to 5 minutes, stirring occasionally, until softened. Stir in the garlic, cumin, and chili powder, and cook for 30 seconds.
- Add the rinsed quinoa, corn, black beans, drained tomatoes, vegetable broth, salt, and black pepper to the skillet. Stir to combine and bring the mixture to a gentle simmer.
- Transfer the mixture to the prepared baking dish and cover it tightly with foil. Bake for 30 to 35 minutes, until the quinoa is tender and most of the liquid has been absorbed.
- Remove the foil and sprinkle the casserole with the remaining cheese. Bake uncovered for 5 to 8 minutes, until the cheese has melted. Let it rest for 5 minutes, then top with cilantro and serve with lime wedges.
Extra Tips
For a smokier flavor, char the whole poblano under the broiler before peeling, seeding, and dicing it. If the casserole looks dry before the quinoa is tender, stir in a small splash of vegetable broth and cover it again to finish baking. A squeeze of lime over each serving brightens the beans, corn, and cheese.Course: Main Course Cuisine: Mexican Equipment: Fine-Mesh Strainer, Large Skillet, 2-Quart Baking Dish, Aluminum Foil
Salsa Verde Chicken and Sweet Potato Casserole
This casserole pairs tender chicken and soft sweet potatoes with tangy salsa verde for a filling Mexican-inspired meal. Black beans add extra substance, while a modest sprinkle of cheese gives the top a savory finish.
It works well for a weeknight dinner or a make-ahead lunch. The sweet potatoes turn tender in the oven, and the salsa verde keeps the casserole bright and moist without a heavy sauce.
Serves 4 people.
Ingredients
- 1 teaspoon olive oil
- 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
- 1 large sweet potato, peeled and cut into ½-inch cubes
- 1 cup canned black beans, drained and rinsed
- 1 cup salsa verde
- ½ teaspoon ground cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ cup water
- ½ cup shredded reduced-fat Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 400°F. Lightly coat a 2-quart casserole dish with the olive oil.
- Add the chicken, sweet potato, black beans, salsa verde, cumin, garlic powder, salt, and water to the dish. Stir until the chicken and sweet potato are evenly coated.
- Cover the dish tightly with foil and bake for 30 minutes. Carefully remove the foil and check that the sweet potato is nearly tender and the chicken is cooked through.
- Sprinkle the Monterey Jack evenly over the casserole. Bake uncovered for 5 to 8 minutes, until the cheese has melted and the sweet potato is fork-tender.
- Let the casserole rest for 5 minutes, then scatter the cilantro over the top before serving.
Extra Tips
Cut the sweet potato into even ½-inch cubes so it cooks through at the same rate as the chicken. If your salsa verde is especially mild, serve extra at the table for anyone who wants a tangier finish. Refrigerate leftovers promptly and reheat them covered so the chicken stays moist.Course: Main Course Cuisine: Mexican Equipment: 2-quart Casserole Dish, Measuring Cups and Spoons, Aluminum Foil
Beef and Pinto Bean Tamale Pie with Cornbread Topping
This tamale pie pairs a savory beef and pinto bean filling with a tender, golden cornbread topping. Cumin, chili powder, and tomato give the filling a warm Mexican-inspired flavor.
It makes a filling weeknight dinner and is easy to serve straight from the baking dish. A little cheese in the topping adds flavor without making the casserole too heavy.
Serves 4 people.
Ingredients
- 1 teaspoon olive oil
- 8 ounces lean ground beef
- 1 small yellow onion, diced
- 1 garlic clove, minced
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon salt
- 1 cup pinto beans, drained and rinsed
- 1 cup no-salt-added crushed tomatoes
- ½ cup cornmeal
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 large egg
- ½ cup low-fat milk
- ½ cup shredded reduced-fat cheddar cheese, divided
Instructions
- Heat the oven to 400°F. Lightly coat an 8-inch square baking dish with cooking spray.
- Warm the olive oil in a large skillet over medium heat. Add the ground beef and onion. Cook, breaking up the beef with a spoon, until the beef is browned and the onion is softened, about 6 to 8 minutes.
- Stir in the garlic, chili powder, cumin, and salt. Cook for 30 seconds, then add the pinto beans and crushed tomatoes. Simmer for 3 to 4 minutes, stirring occasionally. Spread the filling evenly in the prepared baking dish.
- In a medium bowl, whisk together the cornmeal, flour, and baking powder. In a separate bowl, whisk the egg and milk, then stir in ¼ cup of the cheddar. Add the wet mixture to the dry ingredients and stir just until combined.
- Spoon the cornbread batter over the filling and spread it into an even layer. Sprinkle the remaining ¼ cup cheddar over the top.
- Bake for 20 to 25 minutes, until the cornbread is golden and a toothpick inserted into the topping comes out clean. Let the casserole rest for 5 minutes before serving so the filling can settle.
Extra Tips
For a softer topping, spread the batter gently over the filling without pressing it down. If the cornbread browns before the center is baked through, loosely cover the dish with foil for the final few minutes.Course: Main Course Cuisine: Mexican Equipment: 8-inch Square Baking Dish, Large Skillet, Mixing Bowls
Shrimp Fajita Casserole with Bell Peppers and Brown Rice
This casserole brings the familiar smoky, zesty flavors of shrimp fajitas together with hearty brown rice and tender bell peppers. It is a practical one-dish dinner for busy weeknights, with plenty of color and a satisfying mix of textures.
The shrimp cook right in the casserole, so they stay tender while the rice and peppers soak up the fajita seasoning. A squeeze of lime and a sprinkle of cilantro brighten each serving.
Serves 4 people.
Ingredients
- 1 cup uncooked brown rice
- 1 ¾ cups low-sodium chicken broth
- 1 tablespoon olive oil
- 1 medium red bell pepper, thinly sliced
- 1 medium green bell pepper, thinly sliced
- 1 medium yellow onion, thinly sliced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 pound raw shrimp, peeled and deveined
- 1 lime, cut into wedges
- 2 tablespoons chopped fresh cilantro
Instructions
- Preheat the oven to 375°F. Rinse the brown rice under cool water, then drain it well.
- Heat the olive oil in a large skillet over medium heat. Add the red and green bell peppers and onion. Cook for 5 to 7 minutes, stirring occasionally, until they begin to soften.
- Stir in the chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. Add the rinsed brown rice and stir until the rice and vegetables are coated in the seasoning.
- Transfer the mixture to a 2-quart baking dish. Pour in the chicken broth and stir gently to distribute the rice evenly. Cover the dish tightly with foil and bake for 55 to 65 minutes, until the rice is tender and most of the broth is absorbed.
- Carefully remove the foil and arrange the shrimp over the rice mixture. Cover the dish again and bake for 8 to 12 minutes, until the shrimp are opaque and cooked through.
- Let the casserole rest for 5 minutes. Fluff the rice gently with a fork, then serve with lime wedges and chopped cilantro.
Extra Tips
Check the rice before adding the shrimp, since brown rice cooking times can vary. If the rice still feels firm, cover and bake it a little longer before adding the shrimp so they do not overcook. Leftovers reheat best covered in the oven with a small splash of broth.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, 2-Quart Baking Dish, Aluminum Foil, Fork
Spinach and Mushroom Enchilada Casserole with Corn Tortillas
This casserole layers tender mushrooms and spinach with corn tortillas, enchilada sauce, and a modest amount of cheese. It brings the familiar flavors of enchiladas to the table without the extra work of rolling each tortilla.
Serve it for a weeknight dinner or a relaxed family meal. The tortillas soften as they bake, while the vegetables keep the filling hearty and savory.
Serves 4 people.
Ingredients
- 1 teaspoon olive oil
- 8 ounces cremini mushrooms, thinly sliced
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 5 ounces baby spinach
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup red enchilada sauce
- 8 small corn tortillas
- ¾ cup shredded Monterey Jack cheese, divided
Instructions
- Heat the oven to 375°F. Lightly coat an 8-inch square baking dish with a little of the olive oil.
- Heat the remaining olive oil in a large skillet over medium heat. Add the mushrooms and onion. Cook for 6 to 8 minutes, stirring occasionally, until the mushrooms have released their moisture and the onion is softened.
- Stir in the garlic, cumin, chili powder, salt, and black pepper. Cook for 30 seconds, then add the spinach in handfuls. Stir until wilted, and remove the skillet from the heat.
- Spread a thin layer of enchilada sauce over the bottom of the baking dish. Add four corn tortillas, overlapping them as needed. Spoon on half the vegetable mixture, drizzle with about one-third of the remaining sauce, and sprinkle with ¼ cup cheese.
- Add the remaining four tortillas. Top with the rest of the vegetables and enchilada sauce, then sprinkle the remaining ½ cup cheese evenly over the top.
- Bake uncovered for 20 to 25 minutes, until the sauce is bubbling and the cheese is melted. Let the casserole stand for 5 minutes before cutting so the layers can settle.
Extra Tips
Slice the mushrooms evenly so they cook at the same rate, and let them brown before adding the spinach to avoid a watery filling. For a milder casserole, choose mild enchilada sauce. Leftovers can be refrigerated and reheated covered in the oven until warmed through.Course: Main Course Cuisine: Mexican Equipment: 8-inch Square Baking Dish, Large Skillet
Mexican Lentil Casserole with Roasted Vegetables
This casserole pairs tender lentils with oven-roasted vegetables, smoky spices, and a layer of melted cheese. It makes a filling meatless meal while keeping the flavors bright and distinctly Mexican-inspired.
Serve it for a relaxed weeknight dinner or make it ahead for a busy evening. The vegetables bring a little sweetness, while the lentils give the casserole a hearty texture.
Serves 4 people.
Ingredients
- 1 cup brown or green lentils, rinsed
- 2 cups low-sodium vegetable broth
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 1 small red onion, cut into wedges
- 1 cup corn kernels, fresh or frozen and thawed
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- 1 cup tomato salsa
- ½ cup shredded reduced-fat Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Preheat the oven to 425°F. Rinse the lentils and place them in a saucepan with the vegetable broth. Bring to a boil, then reduce the heat, cover, and simmer until tender but not mushy, about 20 to 25 minutes. Drain any excess liquid.
- While the lentils cook, place the bell pepper, zucchini, red onion, and corn on a baking sheet. Drizzle with olive oil and sprinkle with cumin, chili powder, smoked paprika, and salt. Toss to coat, then spread the vegetables in an even layer.
- Roast the vegetables for 20 to 25 minutes, stirring once, until tender and lightly browned at the edges.
- Reduce the oven temperature to 375°F. In a casserole dish, stir together the cooked lentils, roasted vegetables, and salsa. Spread the mixture evenly and sprinkle the cheese over the top.
- Bake uncovered for 15 to 20 minutes, until hot throughout and the cheese has melted. Let the casserole rest for a few minutes, then top with cilantro and serve with lime wedges.
Extra Tips
For the best texture, cook the lentils just until tender before baking so they hold their shape in the casserole. If using frozen corn, thaw and drain it before roasting to help the vegetables brown; squeeze lime over each serving just before eating.Course: Main Course Cuisine: Mexican Equipment: Saucepan, Baking Sheet, Casserole Dish
Chicken Chile Relleno Casserole with Tomatoes
This casserole brings the flavors of chile rellenos to an easy weeknight bake. Roasted poblano peppers, tender chicken, tomatoes, and a light layer of cheese make it hearty without feeling too heavy.
The eggs help hold everything together, while tomatoes add a bright, juicy contrast to the smoky peppers. Serve it for a family dinner or make it ahead for a relaxed weekend meal.
Serves 4 people.
Ingredients
- 2 large poblano peppers
- 1 teaspoon olive oil
- 1 pound boneless, skinless chicken breast, cut into bite-size pieces
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup diced fresh tomatoes
- 4 large eggs
- ½ cup low-fat milk
- ½ cup shredded reduced-fat Monterey Jack cheese
Instructions
- Heat the oven to 400°F. Place the poblanos on a baking sheet and roast for 20 to 25 minutes, turning once, until their skins are blistered. Transfer them to a bowl and cover for 10 minutes. Peel off the skins, remove the stems and seeds, and slice the peppers into strips.
- Reduce the oven temperature to 375°F. Warm the olive oil in a large skillet over medium heat. Add the chicken, cumin, garlic powder, salt, and black pepper. Cook for 6 to 8 minutes, stirring occasionally, until the chicken is cooked through.
- Spread the chicken in a lightly oiled 8-inch square baking dish. Arrange the poblano strips and diced tomatoes over the chicken.
- In a bowl, whisk the eggs and milk until combined. Pour the mixture evenly over the casserole, then sprinkle the Monterey Jack cheese on top.
- Bake for 25 to 30 minutes, until the eggs are set in the center and the top is lightly golden. Let the casserole rest for 5 minutes before slicing.
Extra Tips
For less heat, remove all the seeds and inner ribs from the poblanos before slicing. Let the casserole rest before cutting so the egg layer has time to settle and the tomato juices do not make the slices fall apart.Course: Main Course Cuisine: Mexican Equipment: Baking Sheet, Large Skillet, Mixing Bowl, 8-inch Square Baking Dish
Turkey and Butternut Squash Mole Casserole
This casserole pairs lean ground turkey and tender butternut squash with a quick, smoky mole sauce. Black beans and corn make it hearty, while a modest layer of cheese adds a golden finish.
It works well for a cozy weeknight dinner or for making ahead when you want a filling Mexican-inspired meal. Each serving has a mix of soft squash, savory turkey, and rich, gently spiced sauce.
Serves 4 people.
Ingredients
- 1 teaspoon olive oil
- 1 pound lean ground turkey
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 1 pound butternut squash, peeled and cut into ½-inch cubes
- 1 teaspoon ground cumin
- 1 teaspoon ancho chili powder
- ¼ teaspoon ground cinnamon
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon smooth peanut butter
- 1 cup low-sodium chicken broth
- 1 tablespoon tomato paste
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen
- ½ teaspoon salt
- ½ cup shredded reduced-fat Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 400°F. Lightly coat a 2-quart casserole dish with cooking spray or a thin film of olive oil.
- Warm the olive oil in a large skillet over medium heat. Add the turkey and diced onion. Cook, breaking up the turkey with a spoon, until the turkey is no longer pink and the onion has softened, about 6 to 8 minutes.
- Stir in the garlic, cumin, ancho chili powder, and cinnamon. Cook for 30 seconds, stirring so the spices coat the turkey.
- Add the cocoa powder, peanut butter, chicken broth, and tomato paste. Stir until the peanut butter and tomato paste are incorporated into a smooth sauce.
- Add the butternut squash, black beans, corn, and salt. Stir to combine, then bring the mixture to a gentle simmer. Cover and cook for 8 to 10 minutes, stirring once, until the squash is just beginning to soften.
- Transfer the mixture to the prepared casserole dish and spread it evenly. Cover the dish with foil and bake for 20 minutes, or until the squash is tender.
- Remove the foil and sprinkle the Monterey Jack cheese over the casserole. Bake uncovered for 5 to 8 minutes, until the cheese has melted. Let it rest for 5 minutes, then finish with chopped cilantro before serving.
Extra Tips
Cut the squash into evenly sized cubes so it cooks at the same rate. For a thicker mole sauce, simmer the turkey mixture uncovered for a few minutes before adding it to the casserole dish. The casserole can be assembled through step 6, covered, and refrigerated before baking. Add a few extra minutes to the covered baking time if it goes into the oven cold.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, 2-quart Casserole Dish, Foil
Black Bean and Plantain Casserole with Pepper Jack
Sweet, browned plantains pair with hearty black beans and melted pepper jack in this comforting casserole. It brings together savory, gently sweet, and lightly spicy flavors in one easy-to-serve dish.
This casserole works well for a weeknight dinner or a casual family meal. The layers bake up tender, with golden plantain edges and a cheesy top.
Serves 4 people.
Ingredients
- 2 ripe but firm plantains, peeled and sliced into ¼-inch rounds
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 2 cans (15 ounces each) black beans, drained and rinsed
- ½ cup low-sodium vegetable broth
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded pepper jack cheese
Instructions
- Heat the oven to 375°F. Lightly grease an 8-inch square baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the plantain slices in a single layer and cook for 2 to 3 minutes per side, until golden. Work in batches if needed, then set the slices aside.
- Add the onion and red bell pepper to the skillet. Cook for about 5 minutes, stirring occasionally, until softened. Stir in the garlic, cumin, and smoked paprika, and cook for 30 seconds.
- Add the black beans, vegetable broth, salt, and black pepper. Stir and simmer for 3 to 4 minutes, gently mashing a few beans so the mixture holds together.
- Arrange half of the plantain slices in the prepared baking dish. Spoon the bean mixture evenly over them, then top with the remaining plantains and sprinkle with the pepper jack.
- Bake for 15 to 20 minutes, until the cheese is melted and bubbling. Let the casserole rest for 5 minutes before serving.
Extra Tips
Use plantains with mostly yellow skins and a few dark spots so they are sweet enough to balance the savory beans but still hold their shape. For a milder casserole, choose mild pepper jack. Let leftovers cool, refrigerate them covered, and reheat portions until hot.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, 8-inch Square Baking Dish, Oven
Pork Carnitas Casserole with Cabbage and Tomatillo Salsa
This casserole brings tender, seasoned pork carnitas together with shredded cabbage and tangy tomatillo salsa. A modest layer of melted cheese ties everything together without making the dish feel heavy.
It is a practical way to turn cooked carnitas into a satisfying weeknight meal. The cabbage softens as it bakes, while the salsa adds a bright, savory finish.
Serves 4 people.
Ingredients
- 1 teaspoon olive oil
- 1 small yellow onion, thinly sliced
- 4 cups finely shredded green cabbage
- 2 cups cooked, shredded pork carnitas
- 1 cup tomatillo salsa
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon kosher salt
- ½ cup shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Heat the oven to 375°F. Lightly coat an 8-inch square baking dish with a little of the olive oil.
- Warm the remaining olive oil in a large skillet over medium heat. Add the sliced onion and cook for 3 to 4 minutes, stirring, until it begins to soften.
- Add the shredded cabbage, cumin, smoked paprika, and salt. Cook for 4 to 5 minutes, stirring often, until the cabbage is slightly wilted but still has some bite.
- Stir in the cooked pork carnitas and tomatillo salsa. Cook for 2 minutes, just until the pork is warmed through and the mixture is evenly coated.
- Transfer the mixture to the prepared baking dish and spread it into an even layer. Sprinkle the Monterey Jack cheese over the top.
- Bake for 15 to 20 minutes, until hot throughout and the cheese has melted. Let the casserole rest for 5 minutes, then scatter the cilantro over the top. Serve with lime wedges.
Extra Tips
For a firmer cabbage texture, keep the skillet cooking brief and avoid overfilling the baking dish. If your carnitas are already salty, taste the mixture before adding the listed salt. The casserole also reheats well in the oven, covered, until warmed through.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, 8-inch Square Baking Dish, Oven
