Tasty Layered Tortilla Casserole (Print Version)
# Ingredients:
→ Base Ingredients
01 -
2 spoonfuls of olive oil
02 -
1 onion, chopped up small
03 -
2 diced bell peppers
04 -
1 big zucchini, chopped into cubes
05 -
2 corn cobs, stripped of kernels
06 -
1 and a half cups of black beans that are already cooked
→ Assembly Ingredients
07 -
Enchilada sauce of your choice
08 -
9 to 12 tortillas
09 -
6 green onions, sliced in thin rounds
10 -
A bunch of fresh cilantro, chopped finely
11 -
8 ounces of shredded Monterey Jack cheese
# Instructions:
01 -
Warm some olive oil in a large pan over high heat. Toss in the onion and bell peppers with a bit of salt. Turn the heat to medium and sauté for 4-5 minutes. Add the zucchini and cook for another 2-3 minutes. Stir in the corn and let it cook for 1 more minute.
02 -
Mix the black beans into the cooked veggies and add salt if needed.
03 -
Preheat the oven to 425°F. Spread a bit of enchilada sauce on the bottom of a 9x13-inch baking dish and arrange tortillas, trimming if they don’t fit perfectly.
04 -
Layer on the fresh herbs, the veggie and beans mix, some cheese, and then extra sauce. Keep stacking like this until you’ve got three or possibly four layers of tortillas.
05 -
Cover the final layer with sauce, herbs, and cheese on top.
06 -
Pop the casserole in the oven for 15-25 minutes until the cheese is bubbling and has browned nicely. Let it cool for 10 minutes before slicing and serving.
# Notes:
01 -
You can freeze it for up to 3 months but leave off the final herbs and cheese before freezing.
02 -
This recipe works great with other veggies like mushrooms, kale, Swiss chard, or even eggplant.
03 -
For a better taste, toast store-bought tortillas in a skillet before using them.