Mexican Layered Casserole

Fresh Veggies At The Market

MEXICAN LAYERED CASSEROLE  

Serve with a big green salad and brown rice. If you like refried beans, I might add a thin layer on top of the tortilla shells, and I might add corn kernels ( if you have some in the freezer) to the veggies.
Serves 6


1 tablespoon Canola Oil
1 large onion, diced
1 green pepper, finely chopped
1 clove garlic, minced
1 jalapeno pepper finely chopped (optional)
1 14 ounce can Tomatoes with juice
2 teaspoon chili powder
2 teaspoon ground cumin
½ teaspoon dried oregano
¼ teaspoon red pepper flakes
1 can black beans, drained and rinsed
Salt and pepper, to taste
4 – 10 inch four tortillas
3/4 cup tomato salsa
1 cup cheddar cheese, grated
Sour cream


Preheat oven to 350 degrees F. In a large skillet heat oil over medium heat. Add onions, green pepper, garlic, jalapeno and cook until soft about 6 minutes. Stir in tomatoes and break up tomatoes with back of spoon. Add chili powder, cumin, oregano, red pepper flakes and simmer 20 minutes, stirring occasionally. Stir in beans and simmer until most of liquid has evaporated about 10 minutes. Season with salt and pepper. In a casserole dish, layer the bottom with 2 tortillas. Spoon ½ the bean mixture, ½ salsa and ½ cheese. Repeat. Bake in oven for 20 minutes or until heated through. Serve passing sour cream.