Gluten-Free Vegetarian Mexican Casserole

I took the opportunity to make another casserole last night (sticking with my goal of learning to cook at least once a week). Casseroles of great because they are fairly easy and can be used for multiple meals throughout the week. This is an adaptation of some Mexican casserole recipes I was looking at online.

Ingredients:

2 medium onions chopped
3 cloves garlic minced
1 can red kidney beans rinsed and drained
5 oz frozen corn (1/2 of a 10 oz bag)
2 bell peppers chopped (I used 1 red, 1 orange)
five 6" corn tortillas
1 1/4 cup cheese (I used part-skim mozzarella, but Mexican would be better)
Salt, pepper, taco seasoning, and chili powder to taste
scallions for garnish

Directions: Preheat oven to 350 degrees. Add chopped onions, garlic into a large skillet over medium heat for 5-10 min. Add bell peppers, frozen corn and kidney beans to mixture for another 5 minutes. Prepare a casserole dish by lining it with the 6" corn tortillas. I used 5 tortillas, but you can use more. Pour vegetable and bean mixture into the casserole dish lined with tortillas. Sprinkle cheese all over the top and bake for 25-30 min. Let cool for 10 min. Garnish with chopped scallions.

I calculated that the entire casserole is approximately 1,430 calories. 1/4 of the dish is about 360 calories.

I'll give this a 3 out of 4 stars. I would use more seasoning next time and switch up the ingredients a little for something new and different!