Mexican Casserole

My partner Daniel suggested this meal when I asked what we could make with the corn tortillas left over from making a batch of enchiladas.  We happened to have roasted peppers and onions left over from the previous night’s dinner, so this came together easily using other ingredients we tend to keep on hand.  It was exactly what Daniel wanted, and our son and I liked it too, so now it’s a recipe!

If you don’t already have roasted peppers and onions on hand, they’re simple to make, but it does take about 30-40 minutes.  You can save time by using the same pan you’re going to use for the casserole, and then you won’t have to grease it!  Preheat oven to 400F.  Cut the peppers and onions (for this casserole, you’ll want one large pepper and one medium onion) in bite-size chunks.  Put them in a shallow baking pan, drizzle with oil (avocado, olive, or any vegetable oil), and stir so they are thoroughly coated.  Put in the oven for 10 minutes.  Stir.  Put back for another 10 minutes, maybe 5 if they’re already looking browned.  They’re ready when every piece is a bit crisped at the edges; try not to let them turn really black.

To make about 8 servings of Mexican Casserole, you will need approximately these ingredients, but go ahead and make substitutions as necessary to use what you have!

  • 11 corn tortillas
  • 2 cups roasted peppers and onions
  • 1 cup black olives
  • 3/4 cup salsa
  • 2 cans black beans
  • 6 oz monterey jack cheese
  • 1 Tbsp. avocado oil

Preheat oven to 350F.  (If you’re making the casserole immediately after roasting the peppers and onions, just turn down the oven setting now; it’ll be fine.)

Slice olives.  Drain and rinse beans.  Grate cheese.

Spread oil over bottom and sides of pan so the food won’t stick.

Arrange tortillas to cover the bottom of the pan; in this pan, 6 tortillas fit nicely with some overlap.  Use a spoon to collect some of the oil from the peppers and onions, and spread that between tortillas where they overlap.

Distribute half of each filling (peppers and onions, olives, salsa, beans, cheese) as evenly as you can, over the tortillas.

Arrange remaining tortillas on top, then distribute the rest of the filling on top of that.

Bake 15 minutes.  Cut into 8 rectangles and serve.Visit Cook Well, Eat Well, Live Well and Hearth & Soul for more recipes and other great tips!

3 thoughts on “Mexican Casserole

  1. Pingback: Three Weeks of Mostly Vegetarian Dinners (winter, in a pandemic) | The Earthling's Handbook

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