Mexican Tortilla Casserole Recipe
Mexican Tortilla Casserole is a delicious side dish that is a great and easy way to use leftover tortillas. It's also a great way to use up tortillas that are sitting around in the fridge. This main dish can also be a great base for so many other dishes.
Ingredients
- 1 tablespoon Extra virgin olive oil
- 1 large yellow onion (chopped)
- 1 medium garlic clove (minced)
- 1 teaspoon Ground cumin
- 1½ teaspoon Chili powder
- 1 (14-ounce) can fire-roasted diced tomatoes, drained, 1/4 cup juice reserved
- ¼ cup Tomato paste
- 2 (15 ounces) cans Black or pinto beans (or a mix) (drained)
- 1½ cups Frozen corn
- 3 cups Coarsely chopped fresh spinach (baby or regular will work)
- Salt and ground black pepper
- 8 corn tortillas
- 2 cups Monterey Jack or cheddar cheese
Optional toppings:
- Chopped fresh cilantro
- Chopped fresh jalapeño
- Sour cream
- Salsa
Instructions
- Set the oven to 400 degrees Fahrenheit. Spray a baking dish (8x11 or 9x9) with nonstick cooking spray.
- On medium heat, heat the olive oil in a large skillet. Add the onion, garlic, cumin, and chili powder. Stir for 3-5 minutes until the onions are soft and the spices are fragrant.
- In a large bowl, combine the tomatoes, reserved tomato juice, tomato paste, beans, corn, and spinach. Stir and cook for an additional couple of minutes until the spinach has wilted and the corn has thawed. Sprinkle with salt and pepper to taste.
- Spread 1/4 of the bean mixture evenly over two corn tortillas in the bottom of the prepared pan. Spread half of the cheese over the beans. Once all the ingredients have been used up, finish with the cheese.
- Bake for about 20 minutes, or until the tortilla casserole is thoroughly cooked. Let it cool for five minutes before cutting.
- If desired, garnishes can be added (I highly recommend them).
Nutrition
Calories: 115kcal
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