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The Best Mexican Tortilla Casserole
Ingredients
  • 1 tablespoon extra virgin olive oil
  • 1 large yellow onion, chopped
  • 1 medium garlic clove, minced
  • 1 teaspoon ground cumin
  • 1½ teaspoons chili powder
  • 1 (14-ounce) can fire roasted diced tomatoes, drained, ¼ cup juice reserved
  • ¼ cup tomato paste
  • 2 (15 ounce) cans black or pinto beans (or a mix), drained
  • 1½ cups frozen corn
  • 3 cups coarsely chopped fresh spinach (baby or regular will work)
  • salt and ground black pepper
  • 8 corn tortillas
  • 2 cups monterey jack or cheddar cheese (I used both)
  • Optional toppings: chopped fresh cilantro, chopped fresh jalapeño, sour cream, salsa
Steps
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