Seriously Meatless: Tortilla Casserole Recipe
- 1 dozen corn tortillas (preferably a day or two old)
- 1 15-ounce can vegetarian refried beans (preferably not non-fat)
- 1/2 medium onion, finely diced
- 3 cups jarred salsa or enchilada sauce (mild/medium/hot as you like)
- 5 ounces (about 1 1/4 cups) grated Monterey Jack cheese
- 5 ounces (about 1 1/4 cups) grated cheddar cheese
- Preheat oven to 400u0b0F if baking immediately. Lightly grease a casserole (roughly 9x9 inches).
- Lay down 3 tortillas, slightly overlapping, and then top with 1/3 of the refried beans, onion, salsa, and cheese (reserving some for the top). Make three layers this way, then cover with a final set of tortillas and the reserved cheese. You can stop at this point and refrigerate for 24 hours.
- Cover with aluminum foil and bake until the cheese is bubbly and heated through, about 30 minutes (or 45 if it was refrigerated). Remove the top and attentively broil for a moment to brown the cheese. Serve with additional salsa and hot sauces.
corn tortillas, vegetarian refried beans, onion, salsa, grated monterey, cheddar cheese
Taken from www.seriouseats.com/recipes/2009/10/vegetarian-tortilla-casserole-recipe.html (may not work)