Mexican Tortilla Casserole

Mexican Tortilla Casserole

by 3  people
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Mexican Cuisine, Vegetarian
Recipe from Parents

Mexican Tortilla Casserole

Recipe from Parents
Recipe from Parents
Mexican Tortilla Casserole
by 3  people
add your rating
add a comment

Related Categories:

Mexican Cuisine, Vegetarian
Ingredients
  •  Nonstick cooking spray
  • 1   tablespoon olive, vegetable, or canola oil
  • 1   teaspoon ground cumin
  • 1 1/2  teaspoons chili powder
  • 1   teaspoon minced garlic
  • 1  14  ounce can chopped tomatoes (with 1/3 cup of juice reserved)
  • 1/4  cup tomato paste
  • 2  15 1/2 ounce can white, black, or kidney beans (rinsed and drained)
  • 1  15  ounce can sweet corn kernals, drained (or 1 1/2 cups frozen corn, thawed)
  • 3   cups coarsely chopped spinach
  • 4   medium-sized (8-inch) flour tortillas
  • 2   cups shredded Monterey Jack or cheddar cheese
  •  Chopped fresh cilantro (optional), for garnish
  •  Sour cream (optional), for serving
  •  Salsa (optional), for serving
  •  Kosher salt and pepper, to taste
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Directions
1. 
Preheat the oven to 400 degrees F. Spray a 9-inch round cake pan, springform pan, or baking dish with nonstick cooking spray.
2. 
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 the onion is softened, about 3 minutes. Stir in the tomatoes with the 1/3 cup of reserved juice and the tomato paste, then stir in the beans. Season with salt and pepper to taste. Let the bean mixture simmer until everything is hot, about 3 minutes. Add the corn and spinach and stir until the spinach has wilted and everything is well blended and hot, about 3 minutes. Taste for seasonings, adding more salt and/or pepper as necessary.
3. 
Place 1 tortilla in the prepared cake pan. Spread one fourth of the bean and vegetable mixture evenly over the tortilla, then sprinkle 1/2 cup of the shredded cheese evenly over the top. Repeat with 3 more layers, ending with the last quarter of the bean mixture and then the last 1/2 cup of shredded cheese.
4. 
Bake the tortilla casserole until it is hot throughout and the top is lightly browned, about 20 minutes. Let the casserole sit for about 5 minutes, then cut it into wedges using a sharp knife and serve it with a spatula or better yet a pie server. Sprinkle the top with cilantro, if desired, and serve with sour cream and/or salsa on the side, if you like.
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