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Vegetable and Black Bean Tortilla Casserole

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by: Alida's Kitchen






Layers of black beans, vegetables and cheese are beautiful and delicious in this Mexican-inspired lasagna casserole.




ingredients

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serves: 6

1 tablespoon extra-virgin olive oil

1 large yellow onion, chopped

8 ounces sliced mushrooms

2 cloves garlic minced

2 teaspoons chili powder

1 can (15 ounces) black beans, rinsed and drained

10 ounces frozen chopped spinach, thawed and squeezed dry

8 corn tortillas, warmed and halved

2 cups salsa

1 1/2 cups Monterey Jack cheese

Nutrition Facts
Vegetable and Black Bean Tortilla Casserole

Servings Per Recipe: 6

Amount per Serving

Calories: 496

  • Total Fat: 13.4 g
  •     Saturated Fat: 6.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 25.1 mg
  • Sodium: 740 mg
  • Total Carbs: 70.4 g
  •     Dietary Fiber: 16.9 g
  •     Sugars: 6.8 g
  • Protein: 28.7 g
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preparation

466c4a9cc431266dda76b136f0e97a942f9fef3b.jpg 1.  Preheat oven to 400 degrees. Spray 2-quart baking dish with cooking spray. Set aside.

2.  In a large skillet, heat oil over medium-high heat. Add onions and mushrooms and cook, stirring often, until browned (about 7 minutes).

3.  Reduce heat to medium and add garlic and chili powder, stir for 1 minute.

4.  Add black beans and spinach and stir to combine. Cook until beans are warmed through (about 2 minutes). Remove from heat.

5.  Arrange 5 tortilla halves in baking dish. Top with half of the bean mixture and 1/2 cup salsa, then sprinkle with 1/3 of the cheese. Repeat with another layer of bean mixture, salsa and cheese. Top with remaining tortilla halves, salsa and cheese.

6.  Cover with foil and bake 10 minutes or until center is hot and cheese melts. Uncover and bake until cheese is bubbling, 5 minutes OR if your dish is broiler-safe, put under the broiler until cheese is bubbling and browned.

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