Low FODMAP Mexican casserole with pumpkin and corn tortillas
One of my goals for 2016 was to cook more international dishes. I have cooked a few of those in the last months, I made Dutch Hachee (beef stew), Thai Pad Thai and Indonesian nasi goreng, but I could do a bit more. I love trying different cuisines, so I want to make even more international dishes in the next months. Starting with one of my favorite cuisines: the Mexican cuisine. I made a low FODMAP Mexican casserole!
When I think of the Mexican cuisine I usually end up with nacho’s with minced meat and lots of cheese, burrito’s, taco’s and quesadilla’s, but the Mexican cuisine has so much more to offer. Today’s recipe is a Mexican casserole with pumpkin and corn tortillas. A delicious vegetarian casserole, at home they all loved it! Exactly the kind of food that I think of with Mexican food: comfort food, nicely filling and with lots of cheese. But it is also healthy! A portion contains only 390 calories. The best of both worlds!
I made a home-made enchilada sauce for this dish. People often used canned enchilada sauce, but because this is often not low FODMAP I made my own. It is so simple to do that it hardly costs any extra effort. You need a bit of flour, some olive oil, chili powder, cumin, oregano, chicken stock and tomato puree and that makes a delicious flavorful sauce. I think I will try to use this as a pasta sauce too next time because I love the flavor of this stock-based sauce. The recipe for the enchilada sauce comes from Give Me Some Oven. I adapted the recipe to make it low FODMAP. The recipe for this casserole is adapted from Ambitious Kitchen.
The Mexican casserole also contains pumpkin, bell pepper, corn, a chili pepper and grated cheese. It is good to serve the casserole with some sour cream or fresh guacamole. Mmm did you get hungry yet?
How to prepare the low FODMAP Mexican casserole
In this recipe, you start by making the enchilada sauce. Then you shortly bake the pumpkin.
Add chilli pepper, red bell pepper and corn.
Add the enchilada sauce
And then the corn tortillas, cut into strips
Finally, you put it into the casserole and top it of with some spring onions and grated cheese!
Pop the casserole in the oven for 20 minutes and voilà, you have a delicious skinny and low FODMAP Mexican casserole!
Will you let me know if you have made my low FODMAP Mexican casserole? I would love it if you would let me know what you think about the recipe by leaving a reaction and a rating below. You can also share your creations with me by tagging me on Instagram @karlijnskitchen or by using the hashtag #karlijnskitchen.Print
A delicious low FODMAP Mexican casserole with pumpkin and corn tortillas. With a home-made enchilada sauce. Gluten-free and lactose-free
For the enchilada sauce
- 500 ml (2 cups) chicken stock (use a low FODMAP stock cube)
- 2 tbsp garlic-infused olive oil
- 2 tbsp gluten-free flour
- 1 can of tomato paste (70 g or 1/3 cup)
- 1 or 2 tsp chilli powder (this depends on how spicy you like your sauce)
- ½ tsp cumin
- ½ tsp oregano
- A pinch of salt
For the casserole
- One Japanese pumpkin (about 3 cups diced pumpkin cubes)
- One bell pepper
- One chilli pepper
- 120 g (1 1/2 cob) sweet corn*
- 10 corn tortilla’s
- The green part of two spring onions
- 100 g grated low fat cheese
- A cup of lactose-free sour cream (125 g) or the same amount of lactose-free yoghurt.
- Heat for the sauce two tablespoons of garlic-infused olive oil in a pan.
- Add two tablespoons of flour and stir this through. Add the spices and stir everything together.
- Add the stock and the tomato paste and stir everything through. Bring the sauce to boil, lower the heat and leave the sauce to simmer for about 15 minutes. Turn off the heat and put the sauce aside.
- Pre-heat the oven to 180 degrees Celsius (350 F).
- Remove the seeds from the pumpkin and cut it in cubes. Cut the bell pepper in cubes too.
- Heat some oil (or baking spray) in a large pan. Cut the chili pepper in small pieces and add it to the oil (remove the seeds if you don’t want the dish to get too spicy). Add the cubes of pumpkin and flavour everything with some cumin, chili powder, pepper and salt. Leave the pumpkin to bake for about 10 minutes while stirring. The pumpkin doesn’t have to be totally soft because you will put the casserole in the oven too.
- Add the bell pepper, the corn and the enchilada sauce. Cut the corn tortillas in strips and add them to the sauce. Stir everything together.
- Finally, add the spring onions (in rings) and half of the cheese to the sauce. Transfer everything to a casserole dish and sprinkle the rest of the cheese on top.
- Put the casserole in the oven for 20 minutes.
- Serve with some lactose-free sour cream on the side
*Fresh sweet corn is low FODMAP up to 38 gram or 1/2 cob per serving. If you stick to the serving size of this recipe, you will stay within the save amount. Note that canned corn kernels are higher in FODMAPs and are only low FODMAP up to 10 gram per serving.
- Prep Time: 50 min
- Serving Size: 1 serving
- Calories: 390
- Fat: 16
- Carbohydrates: 44
- Fiber: 5
- Protein: 15
Do you love low FODMAP casseroles? Then make sure to check out my blog post with 10 low FODMAP casseroles for more yummy inspiration!