Mexican Tortilla Casserole


  • Oil 1 tbsp
  • Chopped onion 1 cup
  • Minced garlic 1 tsp
  • Ground cumin 1 tsp
  • Chilli powder 1 ½ tsp
  • Chopped tomatoes 1 cup
  • Tomato paste 1/4 cup
  • Kidney beans 1 can (rinsed and drained)
  • Sweet corn kernals 1 can (drained)
  • Flour tortillas 4 medium-sized (6-inch) or boiled lasagna sheet
  • Shredded cheddar cheese 1 cups
  • corender chopped
  • Salt and pepper, to taste

How It’s Made:

Heat the oil in a large skillet over medium heat. Add the onion, minced garlic, cumin and chili powder and cook until the onion is softened, about 3 minutes.
Stir in the tomatoes with the 1/3 cup of water and the tomato paste.
Add the corn, beans and cook it 8 minutes. Season with salt and pepper.
Place tortilla or lasagna sheet in a pan. Spread one fourth of the bean mixture evenly over the tortilla, then sprinkle 1/2 cup of the shredded cheese evenly over the top.
Repeat with 3 more layers, ending with the last quarter of the bean mixture and then the last 1/2 cup of shredded cheese.
Bake the tortilla or lasagna sheet at 180 degree C until it is hot throughout and the top is lightly browned, about 15 to 20 minutes.garnish with coriander chopped and Serve hot…

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