Mexican Tortilla Veggie Bake (Printable Version)
Simple Mexican Veggie Bake stacked with cheese, tortillas, beans and sweet corn.
# What You'll Need:
→ Vegetables
01 -
1 big red onion, diced
02 -
2 garlic cloves, minced
03 -
1 red bell pepper, cut into cubes (140 g)
04 -
1 cup sliced mushrooms (96 g)
05 -
½ cup corn kernels (82 g)
06 -
½ cup fresh cilantro, chopped (8 g), with extra for topping
→ Pantry Items
07 -
2 tablespoons olive oil
08 -
1 tablespoon taco mix
09 -
1 14 oz can tomato sauce
10 -
1 14 oz can black or kidney beans, rinsed
11 -
¼ teaspoon salt
12 -
¼ teaspoon fresh ground pepper
→ Dairy
13 -
2 cups grated cheddar cheese (200 g)
→ Tortillas
14 -
6 corn tortillas
# Step-by-Step Guide:
01 -
Turn your oven to 400 degrees F (200 degrees C). Lightly oil a 9x13 inch dish and put it aside.
02 -
Pour oil into a big pan over medium heat. Toss in onion, garlic, bell pepper, and mushrooms. Let them cook for about 3 minutes, giving them a stir now and then.
03 -
Throw in your taco mix, tomato sauce, beans, corn, cilantro, salt, and pepper. Mix everything well and let it bubble for 2 minutes. Taste and add more seasoning if you want, then take it off the heat.
04 -
Cut all tortillas into 4 chunks. Put 8 tortilla pieces on the bottom of your greased dish. Spoon ⅓ of your bean mix over them and scatter ½ cup cheese on top. Do this two more times, finishing with 1 cup cheese on the very top.
05 -
Stick it in the oven for about 15 minutes until the cheese gets all melty. After taking it out, let it cool down for 5 minutes.
06 -
Sprinkle some extra cilantro on top. Dig in right away.
# Additional Notes:
01 -
You can freeze any leftovers, which makes this great for planning meals ahead.