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July 20, 2012

Recipe: Mexican Tortilla Casserole

Here is another recipe I got out of Katie Workman's awesome book The mom 100 cookbook. The recipe calls for no meat, so I added organic ground beef, but kept everything else pretty much the same. He is what you are going to need:
glutenfree 
Ingredients:
nonstick cooking spray
4 tortillas (I used corn)
1 onion, chopped
1 teaspoon ground cumin
1 1/2 teaspoons chili powder
1 teaspoon minced garlic
1 can (14 ounces) chopped tomatoes, drained, with 1/3 cup juice reserved
1/4 cup tomato paste
2 cans (15.5 ounces) white, black, or kidney beans (or a mixture of any two), rinsed and drained
Koser or coarse salt and freshly ground black pepper
1 can (15 ounces)  sweet corn kernels, drained, or 1 1/2 cups frozen corn, thawed
3 cups coarsely chopped spinach
4 medium-size (8 inch) flour tortillas
2 cups (8 ounces) shredded monterey jack or cheddar cheese
Chopped fresh cilantro for garnish
Sour cream (optional) for serving
Salsa (optional) for serving

1) Preheat the oven to 400. Spray a 9-inch round cake pan, springform pan, or baking dish with nonstick cooking spray.
2)Heat the oil in a large skillet over medium heat. Add the onion, cumin, chili powder, and garlic and cook until you can smell the spices and the onion is softened, about 3 minutes. Stir in the tomatoes with the 1/3 cup of reserved juice and the tomato paste, then stir in the beans. Season with salt and pepper to taste. Let the bean mixture simmer until everything is hot, about 3 minutes. Add the corn and spinach and stir until the spinach has wilted and everything is well blended and hot, about 3 minutes. Taste for seasonings, adding more salt and/or pepper as necessary.
3)Place 1 tortilla in the prepared cake pan. Spread the fourth of the bean and vegetable mixture evenly over the tortilla, then sprinkle 1/2 cup of the shredded cheese evenly over the top. Repeat with 3 more layers, ending with the last quarter of the bean mixture and then the last 1/2 cup of shredded cheese.
4)Bake the tortilla casserole until it is hot throughout and the top is lightly browned, about 20 minutes. Let the casserole sit for about 5 minutes, then cut it into wedges using a sharp knife and serve it with a spatula or better yet a pie server. Sprinkle the top with cilantro, if desired, and serve with sour cream and or salsa on the side, if you like.

I added avocado to the top and meat inside. Alter to fit your families needs and/or likes. 
mexicanfood katieworkman
My family LOVED this dish. I LOVED that they were eating so many veggies and had no idea! That my friends is what they call a win win. ;)
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