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Mexican Tortilla Casserole

Mexican Tortilla Casserole


Nonstick cooking spray

  • One tablespoon olive, vegetable, or canola oil
  • One onion, chopped
  • One teaspoon ground cumin
  • One and half teaspoons chili powder
  • One teaspoon minced garlic
  • One can (14 ounces) chopped tomatoes, drained, with 1/3 cup juice reserved
  • One fourth cup tomato paste
  • Two cans (15.5 ounces each) white, black, or food beans (or a assortment of any two), washed and weary
  • Kosher or coarse salt and freshly ground black pepper
  • One can (15 ounces) sweet corn kernels, drained, or one and one and half dishes frozen corn, melted
  • Three cups coarsely chopped spinach
  • Four medium-size (8-inch) flour tortillas
  • Two cups (8 ounces) shredded Monterey Jack or cheddar cheese
  • Chopped fresh cilantro (noncompulsory), for garnish
  • Sour cream (possible), for serving
  • Salsa (voluntary), for serving


  1. Preheat the rotisserie to 400°F. Spray a nine-inch fat cake pan, spring arrangement pan, or burning dish with protected cooking posy.
  2. Heat the oil in a large skillet over medium heat. Add the onion, cumin, chili dust, and garlic and cook until you can smell the spices and the onion is unstiffened, about three minutes. Stir in the tomatoes with the one third cup of reserved juice and the tomato paste, and then stir in the beans. Season with salt and sprinkle to palate. Let the bean mix simmer until everything is hot, about three minutes. Add the goo and spinach and stir until the spinach has wilted and the whole thing is well mixed and hot, about three minutes. Taste for interest, adding more salt and/or pepper as needed.
  3. Place one tortilla in the prepared cake pan. Spread one fourth of the bean and vegetable mix evenly over the tortilla, then shake half cup of the shredded cheese evenly over the top. Repeat with 3 more layers, ending with the last neighborhood of the bean combination and then the last half cup of shredded cheese.
  4. Bake the tortilla casserole until it is hot through and the top is flippantly browned, rotund 20 minutes. Let the cooking pot sit for around five notes, then cut it into wedges using a sharp knife and serve it with a spatula or better yet a pie server. Sprinkle the top with cilantro, if expected, and serve with sour salve and/or salsa on the side, if you like.
  5. Cooking Tip: You can type the tortilla casserole a day gaining of time, shelter it with plastic wrap or aluminum foil, and put it in the fridge immediate; just take it out and let it sit at room temperature for about 20 minutes although the oven preheats to 400°F. Bake the cooking pot uncovered. You can also reheat the broiled casserole at 350°F for 15 to 20 minutes, until warm.
  6. What the Kids Can Do: They can layer the tortillas, bean mixture, and cheese. Encourage them to distribute the filling calmly across each tortilla and share everything equally ended all four coatings.