Thursday, November 10, 2011

Vegetarian Tortilla Casserole

As I have said on other posts, you can really get a lot of vegetables into Mexican dishes.

This Vegetarian Tortilla Casserole has carrots, onions, tomatoes, corn, and spinach. It is messy, but oh so delicious.

I did not take a picture of an individual serving because although this dish may be flavorful it does not photograph well by itself.

Vegetarian Tortilla Casserole


2 Tbsp olive oil
1 1/2 - 2 Cans of pinto beans (I used one and it was not enough), undrained
1 Carrot, shredded
1/2 Onion, chopped
2 Garlic cloves, minced
1 Tbsp taco seasoning
1 Can Stewed Mexican tomatoes (14.5 oz), drained
1/4 Cup Corn (You can add more than this, I had to go light because of my picky 3 year old)
1 Handful chopped spinach
Salt and pepper
2 1/2 Cups Cheddar Cheese
4 Whole wheat flour tortillas

Preheat oven 400°.

Place olive oil in skillet and heat to medium. Add carrots and onions and cook until onions are translucent. Add garlic and taco seasoning and cook for an additional minute or two.

Add tomatoes and beans, stir to combine. Cover and cook for about 5 minutes. Add water or vegetable broth if moisture is lost.

Mash mixture until it reaches a refried beans consistency that you like. Add corn and spinach.

Spray a 13 x 9 dish with cooking spray. Place a third of the bean mixture in the dish. Top with 2 tortillas and some cheese. Repeat bean mixture, tortillas and cheese. Add the remaining bean mixture to the casserole.

Cover with foil and cook for 30 minutes. Remove foil and add remaining cheese. Cook for an additional 5 minutes to melt cheese.

Serve topped with sour cream, guacamole and my favorite jalapenos.