Vegetarian Mexican Tortilla Casserole

Time: 45min Servings: 5 Oven: 375F

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Ingredients:

• Corn tortillas

• Black beans (canned or cooked)

• Corn kernels

• Bell peppers, diced

• Onion, diced

• Garlic, minced

• Jalapeño, diced (optional)

• Canned diced tomatoes

• Tomato sauce

• Cumin

• Chili powder

• Paprika

• Olive oil

• Salt and pepper to taste

• Shredded cheese (such as cheddar or Mexican blend)

• Fresh cilantro (for garnish)

• Avocado slices (for serving, optional)

• Sour cream (for serving, optional)
  

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish with olive oil.

2. In a large skillet, heat olive oil over medium heat. Add diced onion, minced garlic, and diced jalapeño (if using). Sauté until softened.

3. Add diced bell peppers to the skillet and cook until slightly tender.

4. Stir in black beans, corn kernels, canned diced tomatoes, and tomato sauce. Season with cumin, chili powder, paprika, salt, and pepper. Cook for a few minutes to allow flavors to meld.

5. Arrange a layer of corn tortillas on the bottom of the prepared baking dish, slightly overlapping them.

6. Spoon half of the vegetable mixture over the tortillas, spreading it out evenly.

7. Sprinkle a layer of shredded cheese over the vegetable mixture.

8. Repeat the layering process with another layer of tortillas, followed by the remaining vegetable mixture, and another layer of cheese.

9. Cover the baking dish with aluminum foil and bake in the preheated oven for about 25-30 minutes, or until the casserole is heated through and the cheese is melted and bubbly.

10. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is golden brown.

11. Garnish with fresh cilantro and serve with avocado slices and sour cream if desired.

*Disclaimer - this recipe was created by AI