|Nutrition Facts (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 35g||45%|
|Saturated Fat 19g||93%|
|Total Carbohydrate 48g||17%|
|Dietary Fiber 12g||42%|
|Total Sugars 7g|
|Vitamin C 46mg||231%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A Mexican casserole is sometimes called a tortilla pie, or a tortilla casserole is simply a few Mexican ingredients layered in between tortillas (similar to the way a lasagna is layered) then baked in the oven. Sound good? Read on!
This lacto-vegetarian Mexican casserole recipe is a one dish vegetarian casserole perfect for those busy nights. You can get this meatless vegetarian enchilada baked Mexican casserole in the oven in just a few minutes. Don't be fooled by the somewhat long ingredients list. All you need to do is lay a few corn tortillas in a casserole or baking dish, cover it with beans (and some sautéed veggies) and cheese, and repeat, just like making a lasagna. The garnishes are all optional.
A simple Mexican-inspired meal the whole family will enjoy, and, because this recipe makes quite a bit, you can plan on having leftovers.
2 cups chopped onion
1 1/2 cups chopped red pepper
2 garlic cloves, minced
3/4 cup salsa
2 teaspoons ground cumin
2 (15.8-ounce) cans black beans, drained
12 6-inchcorn tortillas
2 cups shredded Monterey Jack and Cheddar blend
3 tomatoes, chopped, optional
1/2 cup sour cream, optional
1/2 cup sliced black olives, optional
Gather the ingredients.
Preheat oven to 350 F. Combine onion, pepper, garlic, salsa, cumin, and black beans in large skillet and bring to simmer over medium heat. Cook, frequently stirring, for 3 minutes.
Arrange 6 tortillas in bottom of 9 inch x 13 inch baking dish, overlapping them as necessary.
Spread half of bean mixture over tortillas and sprinkle with half of cheese. Repeat layering process with remaining tortillas, bean mixture, and cheese.
Cover dish with foil and bake 15 minutes. Carefully remove foil and serve warm. Garnish with tomatoes, sour cream, and olives.