Mexican Tortilla Casserole
 
 
Katie says, “Essentially a lasagna with tortillas standing in for noodles, this is one of those dishes that can miraculously be on the table in short order, made from things you most likely have in your pantry and fridge. If you don’t like, or you don’t have, one of the ingredients, skip it. Or if you have something else that you think might be appealing all layered in (like slivered bell peppers to sauté with the onions, kale, chopped cooked broccoli—whatever the people in your home will eat), then fling it on in.”
by:
Serves: 6
Ingredients
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 teaspoon each: ground cumin and minced garlic (from the spice section)
  • 1½ teaspoons chili powder
  • 1 can (14 ounces) diced tomatoes, drained, ⅓ cup juice reserved
  • ¼ cup tomato paste
  • 2 cans (15.5 ounces) white, black, or pinto beans (or a mix), drained
  • 1½ cups frozen corn, thawed
  • 3 cups coarsely chopped spinach
  • Salt and ground black pepper
  • 4 medium (about 8 inches in diameter) flour tortillas
  • 2 cups (8 ounces) Monterey Jack or cheddar cheese
  • Optional toppings: chopped fresh cilantro, sour cream, salsa
Instructions
  1. Heat oven to 400 degrees. Spray a 9-inch cake pan, spring-form pan, or baking dish with nonstick cooking spray.
  2. Heat oil in a large skillet over medium heat. Add onions, cumin, garlic, chili powder; cook until you can smell the spices and the onion is softened, about 3 minutes. Stir in the tomatoes and reserved juices, the tomato paste, and then the beans and corn; cook to heat thru. Add spinach and continue to cook until it wilts and everything is blended and hot, about 3 minutes; season with salt and pepper to taste.
  3. Arrange 4 layers in the prepared pan in the following order: 1 tortilla, ¼ of the bean mixture, ½ cup of the cheese. Bake until tortilla casserole is hot throughout and lightly browned, about 20 minutes. Let casserole sit for about 5 minutes, and then cut into wedges. Sprinkle with cilantro, if desired, and serve with sour cream and/or salsa on the side, if you like.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/meaty-mains/mexican-tortilla-casserole/