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Tortilla Casserole recipe

“Here’s my favorite in-a-hurry casseroleto make when craving southwestern flavors. It involves throwingtogether a lot of convenient ingredients like canned beans andtomatoes, and frozen corn, but it’s unbelievably good when youneed an emergency dinner. In the 12 to 15 minutes that this isin the oven, steam a big batch of broccoli and make a simplesalad of mixed baby greens, carrots, tomatoes, and bell peppers.”- Nava Atlas

Recipe: Tortilla Casserole

1 (16-ounce) can pinto, pink, or blackbeans, drained and rinsed
1 (16–ounce) can crushed tomatoes
1 (4-ounce) can chopped mild green chilies
2 cups frozen corn kernels, thawed
2 scallions (green onions), minced
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
8 corn tortillas
1 1/2 cups grated nondairy Monterey Jack, cheddar, or jalapenocheese
Salsa for topping

  • Preheat the oven to 400°F (205°C).
  • Combine the first 7 ingredients in a mixingbowl. Mix thoroughly.
  • Lightly oil a wide, 2-quart casseroledish and layer as follows: 4 tortillas, overlapping one another;half of the bean mixture; half of the cheese. Repeat the layers.
  • Bake the casserole for 12 to 15 minutes,or until the cheese is bubbly. Let stand for a minute or two,then cut into squares to serve. Pass around salsa to top eachserving

    Makes 6 servings.

    Recipe provided courtesy of Nava Atlas;www.vegkitchen.com.


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