Layered Tortilla Quinoa Casserole
This casserole is easy and delicious and chock full of veggies.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6-8 1x
- Category: Lunch, Dinner
- Method: Stovetop and Oven
- Cuisine: American Tex-Mex
Ingredients
Scale
- 2 cans black beans, rinsed and drained.
- 3/4 cup quinoa, rinsed and drained
- 1–28oz can crushed tomatoes
- 1–28oz can chopped tomatoes
- 1 medium onion, chopped
- 1 large garlic clove, chopped
- 1 cup fresh corn
- 1/2 tbsp. chili powder*
- 1 tsp oregano
- 1/2 tsp cumin
- 10–12 corn tortillas
- 3 cups grated cheddar or pepper jack, or both
- Serve with sour cream or Mexican Crema and avocados**
Instructions
- Preheat the oven to 350F
- You will need 13×9 deep baking dish with high sides. With cooking spray, spray 13X9 baking dish. Set aside.
- Cook onion and garlic for about 5 minutes.
- Add spices and rest of ingredients, all except cheese and tortillas and your garnishes.
- Simmer for about 15 minutes.
- Layer tortillas on a bottom of prepared baking dish, I had 2 whole and 2 cut for one layer to cover any gaps. Then add about 3 1/2 cups of bean mixture on top of tortillas, even out. Add about 3/4 cup of cheese and repeat the process 2 more times. Cover the dish with foil and bake for 30 minutes at 350F.
- Serve with a side salad.
Notes
- *You can add up to 1 tbsp. of chili powder, if you want to become a fire breathing dragon 😉
- ** You can serve it with whatever toppings you prefer.