Vegetarian Mexican Tortilla Casserole | Easy dinner recipe

cheddar cheese

🥗Healthier: nutritional yeast

💰Cheaper: monterey jack cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides creaminess with added protein.

black beans

🥗Healthier: pinto beans

💰Cheaper: canned beans

Canned beans save time and are often cheaper.

corn tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: flour tortillas

Whole wheat tortillas offer more fiber.

Heat 2 tablespoons olive oil in a pan.

Add 1 diced red onion and cook for 3-4 minutes until softened.

Add 3 minced garlic cloves and cook for another minute.

Add 1 chopped red pepper and 150g (5.2oz) sliced mushrooms; cook for 4-5 minutes.

Stir in 1 can of tomatoes, 1 can of red kidney beans, 150g (5.3oz) sweetcorn, 1 tablespoon tomato puree, 3 tablespoons chopped fresh cilantro, 1 tablespoon taco seasoning, salt, and black pepper; stir together and cook for 3-4 minutes.

Cut 6 large tortillas into four pieces each.

Place 8 pieces on the bottom of a baking dish, making sure there are no gaps.

Cover with 1/3 of the bean mixture.

Sprinkle with 50g (1/3 cup) of cheddar cheese.

Add another layer of tortilla and another 1/3 of the bean mixture; top with shredded cheddar again.

Repeat the same process one more time, finishing with 100g (1 cup) cheddar cheese on top.

Bake for 15-20 minutes at 200C (400F).

Garnish with a handful of chopped cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens