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3.78 from 9 votes

Tortilla Casserole

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Mains & Sides
Servings: 12 wedges

Ingredients

  • 1 can (8 oz.) tomato sauce
  • 1 cup medium salsa
  • 1 can (15 oz.) black beans, rinsed and drained
  • 1 can (15 oz.) whole kernel corn, drained or 1 cup frozen corn, thawed
  • 4 whole wheat tortillas, 10-inch diameter
  • 6 ounces (1 1/2 cups) shredded reduced-fat Monterey Jack of Mexican blend cheese

Instructions

  • Preheat oven to 500 degrees. Lightly oil or spray a 10 inch casserole dish. 
  • In a small bowl, mix salsa and tomato sauce.
  • In a medium bowl, mix black beans, corn and cilantro.
  • Place 1 tortilla in baking dish, and spread 1/4 of salsa mixture over tortilla. Top with 1/3 of bean mixture and 1/3 of cheese.
  • Repeat layering 2 more times; spread last of salsa mixture over top of last tortilla.
  • Bake 12 to 15 minutes, until cheese melts and filling is hot. 
  • Refrigerate leftovers within 2 hours.

Notes

  • Try kidney or pinto beans instead of black beans.
  • Add leftover cooked chicken, turkey or ground beef.
  • Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.