Mexican Tortilla Casserole



This dish makes a great last minute meal as most of the ingredients you are likely to find in your pantry. Throw in any vegetables that you have around. Tasty, nutritious, and simple.


1 Tbs Olive Oil
1 medium chopped onion
1 tsp minced garlic
1 tsp ground cumin
1 1/2 tsp ground chili powder
1 can of tomatoes
2 cans (15.5 ounces each) or equivalent of kidney beans, black beans or white beans rinsed and drained
1/4 cup tomato paste
1 can sweet corn or 1 1/2 cups frozen corn, thawed

3 cups coarsely chopped spinach
2 cups shredded cheddar or monetary jack cheese
4, 8-ounce flour tortillas
Optional fresh cilantro for garnish
Optional Sour Cream and Salsa for serving

Additional Vegetable Suggestions:
Bell Peppers, Broccoli, or Kale

1. preheat oven to 400 degrees
2. Lightly oil a 9 inch cake pan or large glass pan
3. Heat the oil in a large skillet over medium heat
4. Add onion and any of additional vegetables and sauté for three minutes
5. Add cumin, chili powder, and garlic and sauté for three minutes
6. stir in tomatoes, tomato paste, and beans
7. season with salt and pepper to taste and stir for three minutes
8. add corn and spinach and stir another three minutes
9. place 1 tortilla in the prepared pan
10. spread 1/4 of the sautéed mixture on the tortilla and sprinkle with 1/2 cup cheese
11. Cover with a tortilla and repeat 3 more times until you have a four layered “lasagna”
12. Bake the tortilla casserole until it is hot throughout and the cheese is lightly browned on top, about 20 minutes
13. take out of the oven and let the casserole sit for about five minutes to cool
14. Cut into wedges with a sharp knife and serve with a spatula or pie server
15. sprinkle with cilantro and serve with salsa and/or sour cream