Vegetarian Mexican food is so easy and always tastes spectacular. This casserole is no exception. You can add any number of vegetables you wish (or hide them from your kids-- but I don't condone that).
Mexican Mess
Serves 8
15 corn tortillas, quartered
1 tsp olive oil
1/2 white onion, chopped coarsely
1 cup corn kernels
1 yellow squash, chopped into 1" pieces
3 cups baby spinach leaves, chopped
1 can black beans, drained and rinsed
1 can diced tomatoes, drained
1 tsp ground cumin
20 oz can red enchilada sauce
5 oz crumbled goat cheese
Chopped cilantro
Cherry tomatoes
Chopped white onion
Light sour cream
Preheat oven to 400 degrees. Place quartered corn tortillas onto a baking sheet and bake for 5-8 minutes, until stiff. Remove from oven.
Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes. Stir in squash, beans, corn, spinach leaves, and cumin and cook, stirring occasionally, until the vegetables are softened slightly, about 3 minutes. Add diced tomatoes and enchilada sauce and cook until heated through.
Spray a 9x13" baking dish lightly with olive oil spray. Scatter half the tortilla pieces in the dish. Top with half of the vegetable mixture. Repeat with one more layer of tortillas and vegetables. Sprinkle with goat cheese and cover with foil.
Bake the casserole for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges, about 10 minutes more. Remove from oven and allow to cool for 5 minutes prior to cutting and serving. Garnish pieces with chopped onion, chopped cilantro, cherry tomatoes, and light sour cream (optional).
Nutrition Info per 1/8 recipe (~1 cup): 279 calories, 8 g fat, 14 g protein, 38 g carbohydrates, 6.6 g fiber, 660 mg sodium
Mexican Mess
Serves 8
15 corn tortillas, quartered
1 tsp olive oil
1/2 white onion, chopped coarsely
1 cup corn kernels
1 yellow squash, chopped into 1" pieces
3 cups baby spinach leaves, chopped
1 can black beans, drained and rinsed
1 can diced tomatoes, drained
1 tsp ground cumin
20 oz can red enchilada sauce
5 oz crumbled goat cheese
Chopped cilantro
Cherry tomatoes
Chopped white onion
Light sour cream
Preheat oven to 400 degrees. Place quartered corn tortillas onto a baking sheet and bake for 5-8 minutes, until stiff. Remove from oven.
Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes. Stir in squash, beans, corn, spinach leaves, and cumin and cook, stirring occasionally, until the vegetables are softened slightly, about 3 minutes. Add diced tomatoes and enchilada sauce and cook until heated through.
Spray a 9x13" baking dish lightly with olive oil spray. Scatter half the tortilla pieces in the dish. Top with half of the vegetable mixture. Repeat with one more layer of tortillas and vegetables. Sprinkle with goat cheese and cover with foil.
Bake the casserole for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges, about 10 minutes more. Remove from oven and allow to cool for 5 minutes prior to cutting and serving. Garnish pieces with chopped onion, chopped cilantro, cherry tomatoes, and light sour cream (optional).
Nutrition Info per 1/8 recipe (~1 cup): 279 calories, 8 g fat, 14 g protein, 38 g carbohydrates, 6.6 g fiber, 660 mg sodium
It says to add tomatoes two different times in the recipe, once with the squash and beans, etc. and then again with the enchilada sauce. When should I add it?
ReplyDeleteOOps. Sorry Kari. It's fixed now. Add them when you add the enchilada sauce.
ReplyDeleteDidn't get a chance to comment back. Two out of my three kids loved this meal. Thanks for a great recipe.
ReplyDelete