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http://bmftw-ak.blogspot.com/2016/08/mexican-tortilla-casserole.html
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Ingredients
- Oil 1 tbsp
- Chopped onion 1 cup
- Minced garlic 1 tsp
- Ground cumin 1 tsp
- Chili powder 1 ½ tsp
- Chopped tomatoes 1 cup
- Tomato paste 1/4 cup
- Kidney beans 1 can (rinsed and drained)
- Sweet corn kernals 1 can (drained)
- Flour tortillas 4 medium-sized (6-inch) or boiled lasagna sheet
- Shredded cheddar cheese 1 cups
- Sour cream (optional), for serving
- Salsa (optional), for serving
- Salt and pepper, to taste
Directions
- Heat the oil in a large skillet over medium heat. Add the onion, minced garlic, cumin and chili powder and cook until you can smell the spices and the onion is softened, about 3 minutes.
- Stir in the tomatoes with the 1/3 cup of water and the tomato paste.
- Add the corn, beans and cook about 8 to 10 minutes. Season with salt and pepper.
- Place tortilla or lasagna sheet in a pan. Spread one fourth of the bean mixture evenly over the tortilla, then sprinkle 1/2 cup of the shredded cheese evenly over the top.
- Repeat with 3 more layers, ending with the last quarter of the bean mixture and then the last 1/2 cup of shredded cheese.
- Bake the tortilla or lasagna sheet at 180 degree C until it is hot throughout and the top is lightly browned, about 20 minutes. Serve warm.
