Mexican Tortilla Casserole

Introduction

Welcome to a delightful culinary experience with our Mexican Bean and Spinach Tortilla Bake!

This dish is a celebration of vibrant flavors and wholesome ingredients, perfect for any occasion—whether it’s a cozy family dinner, a festive gathering, or a casual weeknight meal.

Layered with soft corn tortillas, a savory mixture of black or pinto beans, fresh spinach, and sweet corn, this bake is not only satisfying but also packed with nutrients.

The addition of spices like cumin and red chili powder brings warmth and depth to the dish, while the melted cheese on top adds a deliciously creamy finish.

Ingredients
Olive oil extra virgin oil 1 tbsp
Yellow onion 1 large size chopped
Garlic paste or thinly sliced garlic 1 medium garlic clove.

Powdered cumin 1 tsp
Red chilli powder 1 ½ tsp
Canned fire-roasted tomatoes 14 ounces; ¼ cup tomato juice reserved.

Tomato paste substitute ketchup ¼ cup
Black or pinto beans drained 15 ounce
Frozen corn 1 ½ cups.

Spinach finely chopped 3 cups
Corn tortillas 8
Salt black pepper.

Monterey jack cheddar or Mexican blend cheese (2 cups)
Optional ingredients: Cilantro salsa, sour cream, jalapenos.

instructions:

To start making Mexican tortillas, first, pre-heat the oven to 400 degrees Fahrenheit. As you need to bake before serving.

Now apply oil on the baking pan (use cooking spray).
Now, put a pan on flame and add olive oil.

Heat it on medium flame and then add chopped onion, garlic paste, grounded cumin, and red chilli powder.

Keep stirring until onions appear translucent, and the spices produce an aroma. Stirring time may be three to five minutes.

Now, add tomatoes, reserved tomato juice, ketchup (or tomato paste), drained beans, corn and finely chopped fresh spinach.

Keep stirring and cooking for another 2 minutes. Spinach appears soft and, the corn has thawed.

Add some salt (as per taste) and black pepper (as required).

Layer 2 corn tortillas in the bottom of the oiled baking pan, and add the next layer of bean mixture. Spread the mixture properly.

Now sprinkle cheese on the beans. Repeat same with all the left ingredients until all are used. Finishing sprinkles should be of cheese.

Now place the dish into the microwave oven and bake until the ingredients are cooked. It may take twenty minutes. Now take out the dish and let it cool.

Cooling may take five minutes. After cooled down, cut into pieces.
Now sprinkle some toppings using the ingredients listed as optional.

Nutrition
Calories: 113kcal | Carbohydrates: 15g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 3mg | Fiber: 2g | Calcium: 106mg

Variations

Protein Additions: For a heartier dish, consider adding cooked ground turkey, chicken, or beef to the bean mixture. You can also use shredded rotisserie chicken for convenience.

Vegetable Mix-Ins: Feel free to incorporate other vegetables such as bell peppers, zucchini, or mushrooms. Just sauté them along with the onions for added flavor and nutrition.

Spice Level: Adjust the heat by adding diced jalapeños or a pinch of cayenne pepper to the filling. For a milder version, reduce the amount of red chili powder.

Cheese Options: Experiment with different types of cheese, such as pepper jack for a spicy kick, or a blend of cheeses for a more complex flavor.

Gluten-Free Option: Ensure that the corn tortillas are certified gluten-free if you have gluten sensitivities.

Vegan Version: Substitute the cheese with a dairy-free alternative and use a plant-based protein like lentils or chickpeas instead of beans.

Tips

Tortilla Freshness: If your corn tortillas are stiff, warm them in the microwave for a few seconds or on a skillet to make them pliable and easier to layer.

Layering: Ensure even distribution of the filling and cheese in each layer for consistent flavor in every bite.

Make Ahead: You can prepare the filling a day in advance and store it in the refrigerator. Assemble the dish just before baking for a quick meal.

Baking Time: Keep an eye on the bake as oven temperatures can vary. You want the cheese to be melted and bubbly, but not burnt.

Storage

Refrigeration: Store any leftovers in an airtight container in the refrigerator. The dish will keep well for about 3-4 days.

Freezing: You can freeze the assembled but unbaked tortilla bake. Wrap it tightly in plastic wrap and then in aluminum foil.

It can be frozen for up to 2 months. When ready to bake, thaw in the refrigerator overnight and then bake as directed.

Reheating: To reheat leftovers, place them in a preheated oven at 350°F (175°C) for about 15-20 minutes or until heated through. You can also microwave individual portions for a quick meal.

Serving Suggestions

Toppings: Serve with optional toppings such as fresh cilantro, salsa, sour cream, guacamole, or sliced jalapeños for added flavor and freshness.

Side Dishes: Pair the tortilla bake with a simple side salad, Mexican rice, or refried beans for a complete meal.

Presentation: Garnish with lime wedges and additional chopped cilantro for a pop of color and flavor when serving.

This Mexican Bean and Spinach Tortilla Bake is not only versatile and easy to prepare, but it also makes for a delicious and satisfying meal that can be enjoyed in many ways. Enjoy your culinary creation!

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