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Lean, Bean and Green Mexican Casserole

casserolepicWho doesn’t love Mexican food? I knew I would miss it when I left NM six years ago, but every year away – my cravings for it just get stronger and stronger.

Since adopting a veggie rich lifestyle, I have been determined to find ways to enjoy my beloved Mexican dishes without compromising nutritional value. I hope you enjoy the Lean, Bean and Green Mexican Casserole as much as I do!

Feliz comiendo!


  • 12 corn tortillas (browned)
  • 3 C. broth
  • 1 can tomato paste
  • ¼ C flour
  • 4 TBSP olive oil (I like to use red pepper infused)
  • 4 tsp. cumin
  • ¼ tsp. garlic powder
  • ¼ tsp. onion powder
  • ¼ tsp. chili powder
  • 1 can black beans (rinsed and drained)
  • 1.5 C. corn
  • 6 oz. fresh spinach
  • 6 green onions (thinly sliced)
  • 3 C. shredded cheese (adjust according to how lean you want this to be)
  • Salt & pepper to taste


Heat 2 TBSP olive oil over medium heat.

Add tomato paste, flour, 2 tsp. cumin, garlic powder and chili powder. Cook 1 minute, stirring.

Whisk in broth and bring to a boil. Reduce to simmer and cook about 8 minutes (until sauce is slightly thickened). Salt and Pepper to taste. Set sauce aside.

Preheat oven to 375

Spray 9×13 baking dish with cooking spray. Pour a small amount of the prepared sauce to the bottom of the pan.

Sauté spinach in 2 TBSP olive oil over medium heat until slightly wilted.

In large bowl, combine beans, 2 C. cheese, corn, green onions, 2 tsp. cumin and spinach. Add prepared sauce and mix thoroughly.

Layer 6 cooked corn tortillas in the pan and pour ½ of the mixture over the tortillas.

Repeat with another layer of tortillas and cover with the remaining mixture.

Sprinkled 1 C shredded cheese on top

Bake 20 minutes


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