I went through my recipe binders yesterday in search of this recipe which, to my chagrin, I’ve made several times but have not yet posted here. I have a bunch of tortillas on hand, a jar of salsa that I opened a while ago, some pre-cooked chicken breasts in the freezer, and some cilantro leftover from the guacamole that I made the other day. All in all, the makings of a tortilla casserole.
So what is a tortilla casserole, you ask? Think Mexican lasagna, where all the noodles are replaced with tortillas, sauce is replaced with a pinto bean/salsa mixture, and the cheese is Cheddar instead of mozzarella. Sound delicious? That’s because it is. And not only is it tasty, but it also easily serves 6-8 people, so it’s a dish that could serve a small crowd or a meal with enough leftovers to tide my hubby and me over for several days. Additionally, like lasagna, it’s also versatile. Vegetarian? No problem – just omit the meat. Hate cilantro? That’s fine – just omit it.
You did buy these tortillas, right? In case you haven’t heard, they’re ahhhhhhmazing.
Source: All Recipes
layers and layers and layers of Mexican goodness
- Preheat oven to 400 degrees F.
- In a large bowl, mash pinto beans. Stir in 3/4 cup salsa and garlic.
- In a small bowl, mix together 1/4 cup salsa, cilantro, black beans, and tomatoes.
- Place 1 tortilla in an oven safe dish. Spread 3/4 cup pinto bean mixture over tortilla to within 1/2 inch of edge. Top with 1/4 cup cheese.
- Add another tortilla. Spread with 2/3 cup black bean mixture and top with 1/4 cup cheese.
- Repeat layering twice, adding meat to these layers if using.
- Cover with remaining tortilla and top that with remaining pinto bean mixture and cheese.
- Cover casserole with a lightly greased sheet of aluminum foil (the grease keeps the cheese from sticking to the foil). Bake in the oven for 40 minutes. Remove foil during the last few minutes of baking if you want to brown the cheese.
- Cut into wedges and serve with salsa, sour cream, and guacamole.