Vegetarian Tortilla Casserole
- 1 - 16oz can pinto or black beans drained and rinsed
- 1 - 16oz can chopped tomatoes
- 1 - 4oz can chopped mild green chilies
- Chopped jalapenos to taste
- 2 cups - frozen corn kernels thawed
- 2 scallions - chopped
- 1/2 tsp ground cumin
- 1/2 tsp dried oregano
- 8 corn tortillas
- 1.5 cup - grated or shredded cheese (can be soy) either cheddar, monterey jack or jalapeno cheese
- Preheat oven to 400 degrees
- - Combine first 7 ingredients in mexing bowl. Mix thoroughly.
- - Lighly oil 2-quart casserole dish and layer as follows: 4 tortillas, overlapping one another, 1/2 mixture and then top with 1/2 shredded cheese. Repeat layers starting again with tortillas.
- - Bake casserole uncovered for 12-15 minutes, or until cheese is bubbly. Let stand for a minute or two, cut into squares and serve.
- - Top with salsa, if desired.
pinto, tomatoes, green chilies, corn, scallions, ground cumin, oregano, corn tortillas, cheese
Taken from www.epicurious.com/recipes/member/views/vegetarian-tortilla-casserole-1268066 (may not work)