This Mexican casserole made with layers of spicy seasoned veggies, corn tortillas, and plenty of cheese is a great vegetarian and gluten free dinner.
All I want for Christmas is a garage and a massive truck with four wheel drive that has a snow plow attached to the front of it. Ya know, standard girly stuff.
So far this winter, I’ve gotten my car stuck in the snow a total of four times: twice in front of our house, once in front of a friend’s house, and once in a dead end alley in the backyard of a creepy burned out house. True story. That last one happened this past weekend when I was trying to find parking for the Columbus Blogger’s Brunch I had been excitedly and nervously anticipating for months. I may have panicked, rage-kicked the snow around my tire, thrown my body against the back of the car hoping for a budge, and then called the Mr. and cry-babbled the situation.
It wasn’t pretty. I need a truck.
Luckily, the brunch was beautiful, and I got to meet some amazing women who are blogging right here in Columbus. Honestly, who knew there were so many talented women bloggers right in my backyard? Not me. I’ll be sharing some of their work over the next few weeks so keep an eye out.
In other news, I made casserole. It’s cheesy, it’s vegetarian, it’s gluten free, it’s mighty tasty. This Mexican inspired casser-agna is a meal in itself. Layers of spiced veggies, corn tortillas, and cheese make a surprisingly filling and satisfying dinner. Especially when topped with sour cream. It’s kind of mexissary. Yes, I just did that.
I’m sorry. It’s winter’s fault. It all is.
Cheesy Mexican Tortilla Casserole
- Nonstick cooking spray
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 1 green bell pepper, chopped
- 1 small jalapeno pepper, seeded and diced
- 1 teaspoon minced garlic
- 1 can (14 ounces) chopped tomatoes, drained
- 1/2 cup salsa
- 1 can black beans, drained and rinsed
- 1/2 teaspoon ground cumin
- 1 teaspoon Adobo seasoning
- 1 teaspoons chili powder
- 1/2 teaspoon Kosher salt
- 8 corn tortillas
- 2 cups shredded Monterey Jack cheese, Pepper Jack or combination of both
- Chopped fresh cilantro (optional), for garnish
- Sour cream (optional), for serving
- Salsa (optional), for serving
- Preheat the oven to 400 degrees. Spray a 9 x 13 inch baking dish with cooking spray.
- Heat the oil in a large skillet over medium high heat. Add the onion and bell peppers to the skillet. Allow the mixture to cook until they've got a good char and are mostly softened, about 5 minutes. Stir in jalapeno and garlic. Saute for 30 seconds, or until fragrant. Stir in the tomatoes, salsa, and beans. Season the mixture with Adobo, chili powder, cumin, and Kosher salt to taste. Cook for an additional 3 minutes or until hot and slightly thickened.
- Place two and a half tortillas at the bottom of the baking dish. Place ⅓ of the bean mixture on top of the tortillas followed by ⅓ of the cheese. Repeat two more times, finishing with the last ⅓ of the cheese.
- Bake in the preheated oven for 20 minutes or until cheese is melted and starting to brown. Let the casserole set up for about 5 minutes before slicing and serving with chopped cilantro, sour cream, and salsa.
- Note: You can assemble this casserole in advance, cover, and refrigerate until ready to cook. Take the casserole dish out of the fridge while the oven is preheating then bake as usual. It may require an additional few minutes of baking time.
Recipe adapted from The Splendid Table