Tortilla Casserole

This recipe is very similar to the enchilada lasagna recipe, but I made some changes to decrease my family’s exposure to BPA from canned food. I used dried pinto beans which I cooked ahead of time in the Instant Pot instead of using canned black beans and refried beans. I did use a can of enchilada sauce and a can of Rotel tomatoes though. With this recipe I made one 9×9 pan of casserole and I had another pan of leftover pinto beans and vegetables that I will use later in the week to make burritos or enchilada rice.

Here is the recipe:

Tortilla Casserole

Ingredients:

• 1 lb bag of dried pinto beans, cooked and drained

• 2 TBSP olive oil

• 1/2 onion, chopped

• 8 oz mushrooms, sliced

• 2-3 cloves of garlic, minced

• 3 bell peppers, chopped

• 1 bag frozen corn

• Fajita seasoning or spices of choice

• 1 can Rotel diced tomatoes

• 1 can enchilada sauce (I used green sauce)

• 12 corn tortillas

Directions:

1. Preheat oven to 375F.
2. Add the olive oil to a large skillet on medium to high heat. Add the onion and cook until translucent.
3. Add the mushrooms and cook until they soften. Add the garlic and stir for a minute.
4. Add the peppers and cook until they soften.
5. Add the bag of corn and stir until it is heated, approximately 5 minutes. Add seasoning or spices, cooked pinto beans, and the can of Rotel. Stir for 2 more minutes.
6. Coat the 9×9 pan with cooking spray or olive oil. Cover the bottom of the pan with corn tortillas.
7. Place a layer of the veggie mixture over the tortillas (use a slotted spoon to drain the extra liquid) and pour enchilada sauce over it.
8. Cover with more tortillas, then veggies and enchilada sauce.
9. Place another layer of tortillas and pour the remaining enchilada sauce on top.
10. Bake for 30 minutes.

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