Vegetarian Mexican Tortilla Casserole (Print Version)
# Ingredients:
→ Vegetables
01 -
1 large red onion, chopped
02 -
2 garlic cloves, chopped
03 -
1 red bell pepper, diced (140 g)
04 -
1 cup mushrooms, sliced (96 g)
05 -
½ cup sweet corn (82 g)
06 -
½ cup chopped cilantro (8 g), plus extra for serving
→ Pantry Items
07 -
2 tablespoons extra virgin olive oil
08 -
1 tablespoon taco seasoning
09 -
1 14 oz can tomato purée
10 -
1 14 oz can kidney or black beans, drained
11 -
¼ teaspoon sea salt
12 -
¼ teaspoon ground black pepper
→ Dairy
13 -
2 cups cheddar cheese, shredded (200 g)
→ Tortillas
14 -
6 corn tortillas
# Instructions:
01 -
Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish and set aside.
02 -
Heat oil in a large skillet over medium heat. Add onion, garlic, bell pepper, and mushrooms. Cook for about 3 minutes, stirring occasionally.
03 -
Add taco seasoning, tomato purée, beans, corn, cilantro, salt, and pepper to the skillet. Stir well and cook for 2 minutes. Adjust seasoning if needed, then remove from heat.
04 -
Cut each tortilla into 4 pieces. Place 8 tortilla pieces on the bottom of the prepared baking dish. Cover with ⅓ of the bean mixture and sprinkle with ½ cup cheddar cheese. Repeat the layering process twice, ending with 1 cup of cheese on top.
05 -
Bake for about 15 minutes, or until the cheese has melted. Remove from the oven and let rest for 5 minutes before serving.
06 -
Garnish with additional chopped cilantro. Serve immediately.
# Notes:
01 -
This casserole freezes well, making it perfect for meal prep.