Corn Tortilla Casserole
Ingredients
- 2 T. olive oil
- 1 cup chopped onion
- 3/4 cup chopped peppers (poblano, bell, shishito)
- 6 cloves garlic, minced
- 1 medium yellow squash
- 1 medium zucchini squash
- 1 cup fresh corn kernels (2 ears)
- 1 cup salsa
- 1/2 t. each black pepper, smoked paprika, chili powder
- 1 15 oz can black beans
- 8 – 6″ corn tortillas
- 1.5 – 2 cups grated pepper-jack cheese
- 1 avocado
- 1/2 cup sour cream
Step by Step Instructions
STEP 1
Preheat oven to 350. Heat oil in large skillet or dutch oven over medium heat, add onions, pepper and garlic, cook 4-5 minutes. Add squash, corn salsa and seasonings, cook 5-6 minutes until vegs. are tender, add water if needed. Stir in beans.
STEP 2
Spray a 9×13 baking dish with oil. Spoon 1/3 of veg mix into dish, top with 4 totillas. Repeat layering, top with grated cheese.
STEP 3
Bake 30 minutes, top with avocado and dollops of sour cream – or serve these on the side to add.