Vegetable tortilla casserole

Name: Vegetable tortilla casserole
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 200 g canned corn; 1 pcs bell pepper; 3 tbsp lime juice; 2 tbsp chili powder; 400 g canned tomatoes in juice; 400 g canned black beans; 8 pcs corn tortillas; 200 g grated mozzarella; to taste salt; to taste black pepper

A casserole made of layers of corn, bell peppers, tomatoes, and beans, layered with tortillas and baked under cheese.

Total: 40 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 458
Protein: 25 g
Fat: 11 g
Carbs: 72 g

Ingredients

for 4 servings

canned corn200 g
bell pepper1 pcs
lime juice3 tbsp
chili powder2 tbsp
canned tomatoes in juice400 g
canned black beans400 g
corn tortillas8 pcs
grated mozzarella200 g
saltto taste
black pepperto taste

Method

5 steps

Preheat the oven to 200°C.
Mix the corn, chopped bell pepper, lime juice, 1.5 tbsp of chili powder, and tomatoes. Cook over medium heat for about 10 minutes until the liquid has almost completely evaporated.
In a separate bowl, mash the beans with the remaining chili powder.
Place four tortillas on a baking sheet. Spread the bean mixture on top, then a portion of the vegetable mixture and some cheese. Cover with four more tortillas, and add the remaining vegetables and cheese.
Bake for 15 minutes until the cheese is melted and a golden crust forms.