Vegetarian Mexican Tortilla Casserole Recipe

• porzioni: 6 servings
• tempo di preparazione: 15 minutes
• tempo totale: 35 minutes

Ingredienti

2 tablespoons extra virgin olive oil

1 large red onion (chopped)

2 garlic cloves (chopped)

1 red bell pepper (diced, 4.93 oz | 140 g)

1 cup mushroom (sliced, 3.38 oz | 96 g)

1 tablespoon taco seasoning

1 14 oz can tomato purée

1 14 oz can kidney or black beans, drained

½ cup sweet corn (2.89 oz | 82 g)

½ cup chopped cilantro (plus a bit more for serving, 0.28 oz | 8 g)

¼ teaspoon sea salt

¼ teaspoon ground black pepper

6 corn tortillas (gluten free)

2 cups cheddar cheese (7.05 oz | 200 g)

Istruzioni

Preheat the oven to 400 degrees F | 200 degrees C. Grease a 9x13 inch baking dish. Set aside.

In a large skillet, heat oil on medium heat. Stir in onion, garlic, bell pepper and mushrooms. Cook for about 3 minutes.

Add taco seasoning, tomato purée, beans, corn, cilantro, salt and pepper. Stir all together and cook for 2 minutes. Adjust taste if needed. Remove from heat.

Cut each tortilla in 4 pieces. Place 8 pieces of cut tortilla at the bottom of the baking dish. Cover with ⅓ of the beans mixture. Sprinkle ½ cup of cheddar cheese. Repeat again with tortilla, beans and cheese 2 times. At the end, you will end with 1 cup cheese to sprinkle. Use them all.

Bake for about 15 minutes. Allow cheese to melt on top. Open the oven and let rest for 5 minutes before serving.

Garnish with chopped cilantro. Serve.

Nutrizione

• Dimensione della Porzione: 1 slice
• Calorie: 393 kcal
• Grassi Totali: 19 g
• Grassi Saturi: 8 g
• Grassi Insaturi: 8 g
• Grassi Trans: 0.002 g
• Colesterolo: 38 mg
• Sodio: 413 mg
• Carboidrati Totali: 40 g
• Fibra Alimentare: 10 g
• Zuccheri Totali: 6 g
• Proteine: 19 g