Healthy Fish Taco Casserole

 



I realize it’s been a while since I’ve added a new recipe but I’ve been traveling quite a bit so now that I’m back I have a recipe for you. I love this recipe because it’s so versatile you can use chicken you can use fish are you could use P forever your preferences but if you’re watching for health and calories, then you might want to stick to chicken or fish.

You can use rotisserie chicken to make it easier. You can also use gluten-free  tortillas or carb free. You decide what healthy is to you.

You can mix in enchilada sauce. Store bought is fine. I didn’t use the ingredients.

You decide how much cheese.

Ingredients

1 tablespoon of olive oil

 1 tablespoon of butter

1 red onion or white onion, chopped

One red bell pepper, chopped

1 green bell pepper, chopped

Four cloves of garlic, chopped

For fillet of fish or 2 cups of chicken

15 ounce can of black beans

Taco seasoning

6 Whole Wheat Tortillas 

Grated Mexican blend cheese

Chopped green onions


Preheat oven to 375°

Line 13 x 9 baking dish with parchment paper. 

Sauté both bell peppers with the oil and butter for 2 to 3 minutes until they soften a little then add the onions and sauté until the onions have softened then at the garlic cook for 1 to 2 minutes. Add taco seasoning and drained black beans . 

There will still be a little bit of liquid left in the canned which is fine that will help with the taco seasoning. Stir for 1 to 2 minutes over low heat just until the seasoning has been mixed in well, you can add as much seasoning or little seasoning as you like. Set aside in bowl.

Line parchment paper with the three tortillas so you’ll lay two down flat. You will cut the third tortilla in half,  lay lining the dish completely.

Start layering Fish or Chicken on top of tortillas, veggies, cheese, continue with layers. 

Bake for 20 minutes



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