Tortilla Casserole 2
"Here's my favorite in-a-hurry casserole to make when craving southwestern flavors. It involves throwing together a lot of convenient ingredients like canned beans and tomatoes, and frozen corn, but it's unbelievably good when you need an emergency dinner. In the 12 to 15 minutes that this is in the oven, steam a big batch of broccoli and make a simple salad of mixed baby greens, carrots, tomatoes, and bell peppers." - Nava Atlas.
1 (16-ounce) can pinto, pink, or black beans, drained and rinsed
1 (16-ounce) can crushed tomatoes
1 (4-ounce) can diced mild green chiles
2 cups frozen corn kernels, thawed
2 scallions, minced
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
8 corn tortillas
1 1/2 cups grated nondairy Monterey Jack, cheddar, or jalapeño cheese
Salsa for topping
- Preheat the oven to 400°F (205°C).
- 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.
Makes 6 servings.
Recipe provided courtesy of Nava Atlas; www.vegkitchen.com.