Ingredients:
- 1 tablespoon extra virgin olive oil
- 1 large yellow onion, chopped
- 1 medium garlic clove, minced
- 1 teaspoon ground cumin
- 1½ teaspoons chili powder
- 1 (14-ounce) can fire roasted diced tomatoes (with 1/4 cup juice reserved)
- ¼ cup tomato paste
- 2 (15 ounce) cans black or pinto beans, drained
- 1½ cups frozen corn
- 3 cups fresh spinach, coarsely chopped
- Salt and black pepper, to taste
- 8 corn tortillas
- 2 cups monterey jack or cheddar cheese
- Optional toppings: fresh cilantro, fresh jalapeño, sour cream, salsa
Instructions:
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Instructions:
- Prepare the Oven: Preheat the oven to 400°F. Coat an 8×11 or 9×9 inch baking dish with cooking spray.
- Cook the Onion Mixture: In a large skillet, warm the olive oil over medium-low heat. Add the onion, garlic, cumin, and chili powder. Stir and cook until the onions soften and the spices are aromatic (3-5 minutes).
- Add Other Ingredients: Incorporate the tomatoes, reserved tomato juice, tomato paste, beans, corn, and spinach to the skillet. Cook for a couple more minutes until the spinach wilts and the corn has thawed. Season with salt and pepper.
- Assemble the Casserole: Place two corn tortillas in the baking dish. Top with 1/4 of the bean mixture and spread it out evenly. Sprinkle 1/2 cup cheese over the top. Continue layering until all ingredients are used, ending with a layer of cheese.
- Bake: Place the dish in the oven and bake for about 20 minutes, until the casserole is heated through.
- Serve: Let the casserole cool for 5 minutes before cutting into portions. Serve with your choice of optional toppings.
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