Easy Layered Tortilla Casserole (Print Version)
# Ingredients:
→ Base Ingredients
01 -
2 tablespoons olive oil
02 -
1 onion, diced
03 -
2 bell peppers, diced
04 -
1 large zucchini, diced
05 -
2 ears corn, shucked, kernels stripped
06 -
1.5 cups cooked black beans
→ Assembly Ingredients
07 -
Enchilada sauce
08 -
9 to 12 tortillas
09 -
6 scallions, thinly sliced
10 -
1 bunch cilantro, finely chopped
11 -
8 ounces Monterey Jack cheese, grated
# Instructions:
01 -
Heat olive oil in large sauté pan over high heat. Add diced onions and peppers with salt, reduce heat to medium and cook 4-5 minutes. Add zucchini, cook 2-3 minutes, then add corn and cook 1 minute more.
02 -
Stir black beans into vegetable mixture and season with salt to taste.
03 -
Heat oven to 425ºF. Spread thin layer of enchilada sauce in 9x13-inch baking dish. Layer tortillas, trimming to fit.
04 -
Layer herbs, vegetable-bean mixture, cheese, and sauce. Repeat layering until you have three to four layers of tortillas.
05 -
Top with final layer of sauce, herbs, and cheese.
06 -
Bake 15-25 minutes until cheese bubbles and browns. Let rest 10 minutes before serving.
# Notes:
01 -
Can be frozen for up to 3 months before adding final herbs and cheese
02 -
Works well with various vegetables like mushrooms, Swiss chard, kale, or eggplant
03 -
Toast store-bought tortillas in skillet before using for best results