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| Mexican layer casserole |
Mexican Layer Casserole
This filling and satisfying dinner can be served with a big green salad and brown rice. If you like refried beans, try adding a thin layer on top of the tortilla shells. Also, you can add corn kernels to the veggie mixture, if you have some in the freezer.
Serves 4
1 tablespoon canola oil
1 large onion, diced
1 green pepper, finely chopped
1 clove garlic, minced
1 jalapeno pepper, finely chopped (optional)
1 14-ounce can diced tomatoes with juice
2 teaspoons chili powder
2 teaspoons ground cumin
½ teaspoon dried oregano
¼ teaspoon red pepper flakes
1 can black beans, drained and rinsed
Salt and pepper, to taste
4 10-inch four tortillas
1 cup tomato salsa
1 cup cheddar cheese, grated plus extra for top layer
Sour cream
Preheat oven to 350° F.
In a medium-sized pan, heat oil over medium heat. Add onions, green pepper, garlic, jalapeno and cook until soft, about six minutes. Stir in tomatoes and break up tomatoes with back of spoon. Add chili powder, cumin, oregano, red pepper flakes and simmer 20 minutes, stirring occasionally.
Stir in beans and simmer until most of the liquid has evaporated, about 10 minutes. Season with salt and pepper.
In a 8x8 square pan, spread one or two tablespoons of salsa on the bottom and then layer the bottom with one tortilla. Spoon 3/4 cup of the bean mixture, 1/4 of the salsa and 1/4 of the cheese followed by a tortilla. Repeat two more times. Cover the top layer with the 4th tortilla and sprinkle some grated cheese on top. Bake in oven for 20 minutes or until heated through.
Serve with sour cream.
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