Recipe: Tortilla Pie Casserole {A Hearty Vegetarian Mexican Main}

Summary: I actually published this recipe back on 29/1/2011 but somehow the file got damaged. No matter, it’s a good excuse to make it up and eat it! This a perfect weeknight vego meal. It’s mostly assembling, no real prep, which makes it real quick. Tortilla pie has a Mexican style but I’m pretty sure it is American in origin. Either way it is deliciously cheesy and full of beans and has a little pep from the japlepeno slice if you add it (we go a whole jar!). We almost always make this to take to events, when we are asked to bring a vego main to share. Everyone always goes nuts for it and we never have any to take home! It’s totally flexible too. Mix and match from the optional extras and make it your own.  Depending on what you add, you may want to reduce the amount of beans or use a bigger casserole dish. I like to serve this up with a big green salad, some guacamole and sour cream.

Ingredients

• 6-8 flour tortillas
• 2-3 (400g) cans kidney or black beans, drained and rinsed
• 5 cups mild salsa (straight from jar or make your own)
• 500g grated tasty cheese
• Optional extras – corn kernels, diced capsicum, sliced mushrooms, diced zucchini, baby spinach, pickled jalapeno slices

Instructions

1. Pre heat oven to 180C and grease a 9”x 13” casserole dish or 9” high sided a spring form pan.
2. Spread a thin layer of salsa over the bottom of the pan. Top with a layer of tortilla, cutting them to fit as you go. Top with beans, more salsa, cheese and any optional extras.
3. Repeat and keep layering till you get to the top of the casserole dish. Top with a final layer of tortillas, salsa and cheese only.
4. Bake for 30-40 minutes, till hot through and cheese is bubbly.
5. Serve with guacamole, sour cream and a salad

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