Quick and Fit Tex Mex Potato Casserole

At a Glance

  • Potato Type: Russet
  • Prep Method: Microwave
  • Yield: 6
  • Prep Time:
  • Ready Time:
  • Cook Time:

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1 1/4 lbs. Yukon Gold potatoes, very thinly sliced

1 cup quartered and thinly sliced onion

1 (4-oz.) can diced green chiles

1/2 cup canned black beans

1 cup shredded reduced-fat Cheddar or Mexican cheese blend

1/2 teaspoon Italian herb seasoning

1/2 cup stock or reduced-sodium broth

1 teaspoon chili powder

1 teaspoon dried cilantro

½ teaspoon ground cumin


Spray an 8-inch microwave-safe baking dish with nonstick cooking spray. Place 1/3 of the potatoes, 1/2 of the onions, 1/2 of the green chiles and half of the black beans on the bottom of the dish and sprinkle with 1/3 the cheese and 1/2 the herbs. Repeat layers, then top with the last 1/3 of the potatoes, layering potatoes so that there is a solid layer of potatoes with no gaps; sprinkle with remaining cheese. Stir together stock, chili powder, cilantro and cumin and pour over the potatoes. Cover with plastic wrap and microwave on HIGH for 20 minutes. Use oven mitts to remove dish from microwave; carefully remove cover from dish due to steam build-up and serve. Delicious served with avocado wedges.

Calories: 170 Fat: 4.5g Cholesterol: 15mg Sodium: 300mg Vitamin C: 0.4% Fiber: 3g Protein: 9g Potassium: 125mg

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