Description
Whipping up Mexican Tortilla Casserole brings layers of cheesy, spicy comfort straight to your dinner table. Packed with zesty flavors and easy-to-find ingredients, this hearty dish delivers a satisfying meal that’ll have your family asking for seconds.
Ingredients
Scale
Protein and Vegetables:
- 15 ounces black or pinto beans
- 1 ½ cups frozen corn
- 3 cups spinach
- 1 large yellow onion
- 1 medium garlic clove
Base and Sauce:
- 8 corn tortillas
- 14 ounces canned fire-roasted tomatoes
- ¼ cup tomato paste
- 1 tablespoon olive oil
Seasonings and Cheese:
- 1 ½ teaspoons red chilli powder
- 1 teaspoon powdered cumin
- 2 cups Monterey jack cheddar
- Salt
- Black pepper
Instructions
- Heat oven to 400°F. Coat a 9×13 inch baking dish with cooking spray, ensuring complete coverage.
- Warm 1 tablespoon extra virgin olive oil in a large skillet over medium heat. Sauté 1 chopped yellow onion and 1 minced garlic clove until onions become translucent, approximately 3-4 minutes.
- Add 1 teaspoon cumin and 1½ teaspoons red chili powder. Stir for 30 seconds to release aromatic spices.
- Pour in 14 ounces fire-roasted tomatoes, ¼ cup tomato juice, and ¼ cup tomato paste. Fold in 15 ounces drained beans and 1½ cups frozen corn.
- Incorporate 3 cups finely chopped spinach. Cook mixture for 2 minutes until spinach wilts and corn thaws. Season with salt and black pepper.
- Create first layer using 2 corn tortillas across baking dish bottom. Spread half the bean mixture evenly.
- Sprinkle 1 cup shredded Monterey jack cheese over bean layer. Repeat tortilla and bean mixture layering.
- Top final layer with remaining 1 cup cheese, ensuring complete coverage.
- Bake uncovered at 400°F for 20 minutes until cheese melts and edges turn golden brown.
- Remove from oven. Allow casserole to rest 5 minutes before serving.
- Garnish with optional toppings like chopped cilantro, salsa, sour cream, or sliced jalapeños.
Notes
- Swap corn tortillas with whole wheat or gluten-free options to accommodate different dietary needs.
- Use low-fat cheese or dairy-free alternative for a lighter version of the casserole.
- Drain beans thoroughly to prevent excess moisture that could make the dish soggy.
- Experiment with different vegetables like bell peppers or zucchini to add more nutrition and flavor variety.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 385 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 9 g
- Protein: 19 g
- Cholesterol: 35 mg