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Tortilla Casserole

Yield
Servings
Prep time
30 mins
Course
Entrée
Special Diets
Vegetarian
Food Allergies
Gluten-free
Source

Recipe by Nava Atlas; reprinted with permission from www.vegkitchen.com

Description

This dish is always a family favorite and great for potlucks too.

Ingredients

1 cnpinto, pink or black beans (16-oz, drained and rinsed)
1 cncrushed tomatoes (16-oz)
1 cndiced green chilies (4-oz)
2 cfrozen corn kernels (thawed)
2 scallions (minced)
1 tcumin (ground)
1⁄2 toregano (dried)
8 corn tortillas
1 1⁄2 cmonterey jack (grated, cheddar or jalapeno cheese)
  salsa of choice

Instructions

Preheat the oven to 400 degrees. Combine the first 7 ingredients in a mixing bowl. Mix thoroughly. Lightly oil a wide, 2-quart casserole dish 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 each serving.