Mexican Mess aka Vegetarian Chilaquiles
- 15 whole Corn Tortillas, Quartered
- 1 teaspoon Olive Oil
- 1/2 whole White Onion, Chopped Coarsely
- 1 whole Yellow Squash, Cut Into 1 Inch Pieces
- 1 can (15 Oz. Size) Black Beans, Drained And Rinsed
- 1 can (14 Oz. Size) Diced Tomatoes, Drained
- 1 cup Corn Kernels
- 3 cups Baby Spinach Leaves, Chopped
- 1 teaspoon Cumin
- 20 ounces, fluid Canned Red Enchilada Sauce
- 5 ounces, weight Crumbled Goat Cheese
- Chopped White Onion To Garnish
- Light Sour Cream To Garnish
- Cilantro, To Garnish
- Cherry Tomatoes To Garnish
- Preheat oven to 400 degrees F. 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 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 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
corn tortillas, olive oil, white onion, black beans, tomatoes, kernels, cumin, red enchilada sauce, cheese, white onion, sour cream, cilantro, tomatoes
Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/mexican-mess-aka-vegetarian-chilaquiles/ (may not work)