Meatless Tortilla Casserole
46
- Prep Time20 min
- Total Time20 min
- Makes6 servings
Andreas Trauttmansdorff
Ingredients
2 540-mL cans red kidney beans, or bean medley, drained and rinsed
2 cups sour cream
340-g jar roasted red peppers, drained well and thickly sliced
5 green onions, thinly sliced
3 garlic cloves, minced
1 small chipotle in adobo sauce, finely chopped, or 2 tbsp finely chopped pickled jalapenos
1/2 tsp paprika
1/2 tsp cumin
1/2 tsp salt
3 cups chopped fresh coriander
2 cups grated cheddar
vegetable oil
8 to 10 small flour tortillas
2 cups salsa
Instructions
Preheat oven to 350F (180C). In a large bowl, stir beans with sour cream, red peppers, onions, garlic, chipotle, paprika, cumin and salt. Then stir in 1 cup (250 mL) each coriander and cheese until evenly mixed. Lightly coat a 9x13-inch (3-L) baking dish with oil. Completely cover bottom with a single layer of tortillas. Try not to overlap too much. If necessary, use scissors to cut to fit.
Spread one-third of sour cream mixture over tortillas. Spoon 2/3 cup (150 mL) salsa overtop. Sprinkle with 1/2 cup (125 mL) coriander. Repeat layering 2 more times. Finish with 1 cup (250 mL) cheese.
Bake, uncovered, in centre of preheated oven until casserole is bubbly and cheese is melted, 35 to 40 minutes. Let stand 10 minutes before serving. Sprinkle with remaining 1/2 cup (125 mL) coriander. Best eaten the same day it's made, but leftovers will keep well, covered and refrigerated, overnight. Reheat in microwave on medium.
Nutrition (per serving)
Calories 589, Protein 25.5g, Carbohydrates 61.1g, Fat 28g, Fibre 13.8g, Sodium 1601mg.
Flour tortillas layered and baked with sour cream, roasted red peppers and kidney beans make a yummy meal. You won't even miss the meat!
Make Ahead
Prepare casserole, but don't bake. Cover and refrigerate up to 1 day. Bake cold casserole, tightly covered with foil, in centre of preheated 350F (180C) oven, 45 minutes. Uncover and bake until bubbly and cheese is melted, 30 more minutes.
