Veggie Mexican Layered Casserole
This Mexican layered casserole is vegetarian friendly and full of veggies, including bell peppers, corn, onions, beans, tomatoes, and chiles.

Set the oven to 350 degrees Fahrenheit (175 degrees C).

In a skillet, heat the oil over medium heat.

Add Roma tomatoes, chile sauce, corn, yellow and green bell peppers, white and red onions, and other vegetables.

cumin and jalapeno peppers.

Cook and stir for 5 to 7 minutes or until vegetables are tender.

Refried and pinto beans should be combined after being added.

Eliminate heat from the bean mixture.

In a bowl, combine 1 cup each of cottage cheese, sour cream, and cheddar cheese.