Mexican Tortilla Casserole



non-stick cooking spray
1 tbsp. olive, vegetable or canola oil
1 onion
1 teaspoon ground cumin
1 1/2 tsp. Chili powder
1 teaspoon chopped garlic
1 can of chopped tomatoes
1/4 tsp. tomato paste
2 cans of white, black or red beans
Kosher salt or coarse salt
Freshly ground black pepper
1 can of sweet corn kernels
3 tbsp. coarsely chopped spinach
4 medium flour tortillas
2 tbsp. grated Monterey jack or cheddar cheese
chopped fresh cilantro
sour cream
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Preheat oven to 400 degrees F. Spray a 9-inch round cake pan, springform pan or baking dish with non-stick cooking spray.
Heat the oil in a large skillet over medium heat. Add the onion, cumin, chili powder and garlic and cook until you can smell the spices and soft onion, about 3 minutes. Stir in tomatoes with 1/3 cup of the reserved juice and tomato paste, then stir in beans. Season with salt and pepper to taste. Simmer the bean mixture until heated through, about 3 minutes. Add the corn and spinach and stir until the spinach is wilted and everything is combined and heated through, about 3 minutes. Taste the seasonings, adding more salt and / or pepper if needed.
Place 1 tortilla in the prepared cake pan. Distribute a quarter of the bean and vegetable mixture evenly over the tortilla, then sprinkle 1/2 cup of the grated cheese evenly on top. Repeat with 3 more layers, ending with the last quarter of the bean mixture, then the last 1/2 cup of grated cheese.
Cook tortilla pan until hot and top is lightly browned, about 20 minutes. Let the casserole stand for about 5 minutes, then cut it into quarters with a sharp knife and serve with a spatula, or better yet a pie. Sprinkle the top with cilantro, if desired, and serve with sour cream and / or salsa on the side, if desired.
recipe and photo


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