Doesn't that look good? It's simple too.
As always, here's the cut and paste recipe format.
Mexican Tortilla Casserole
Adapted from Three Many Cooks and The Mom 100 Cookbook
1 tbsp extra virgin olive oil
1 medium garlic clove, minced
1 large yellow or white onion, chopped
1 1/2 tsp chili powder
1 tsp ground cumin
1 14-ounce can fire roasted diced tomatoes, drained, 1/3 cup of juice reserved
1/4 cup tomato paste
1 1/2 cups fresh or frozen corn
2 15.5 oz cans black or pinto beans (or a mix), drained
3 cups coarsely chopped regular or baby spinach
kosher salt and ground black pepper
8 corn tortillas
2 cups Monterey Jack, cheddar cheese or both
Optional toppings: chopped fresh cilantro, chopped fresh jalapeño, sour cream, salsa
Preheat the oven to 400F and lightly grease a casserole dish (approximately 8×11 inches or 9×9 inches) with cooking spray.
Heat the oil in a large skillet over medium-low heat and the garlic, onion, chili powder and cumin. Stir for 3-5 minutes, or until the onions are soft. Stir in the tomatoes, reserved juice, tomato paste, corn, beans and spinach. Cook for another 1-2 minutes, stirring, until the spinach has wilted. Season to taste with salt and pepper.
Place two corn tortillas in the bottom of the casserole dish and top with 1/4 of the bean and vegetable mixture, spreading evenly. Sprinkle 1/2 cup of cheese on top. Repeat the layering process with the remaining ingredients, finishing with cheese.Bake for approximately 20 minutes, until the casserole has cooked through. Allow to cool for 5 minutes before serving. Serve with the optional garnishes, if using.