By now you probably know Chris and I have a strong love for Mexican food. Today I want to spread that love into your home by way of this Mexican Casserole.
Do yourself a favor and make this one dish meal soon. It’s definitely a keeper.
Inspired by this recipe from Cooking Light.
- 2 tbsp olive oil
- 2 small Vidalia or yellow onions, chopped, divided
- 3 cloves garlic, minced
- 1 yellow bell pepper, chopped
- 1 orange bell pepper, chopped
- 2 jalapenos, seeded and chopped
- 1 can black beans, drained and rinsed
- 1 bunch rainbow or Swiss chard, chopped
- 1 can diced tomatoes
- 1/4 cup water
- 8 (6 inch) tortillas, cut into quarters
- 2 cups shredded cheddar cheese
- salt to taste
The ingredients to get you on a casser-roll.
Preheat oven to 375.
Begin by adding olive oil to a skillet over medium-high heat. Add one chopped onion and the garlic. Cook for four minutes.
Add bell peppers, jalapenos and black beans, cook for five minutes.
Top vegetables with rainbow chard. Cover skillet, reduce heat and cook until chard wilts down, about ten minutes. Add salt to taste (about 1/2 tsp).
In a food processor or blender combine the other chopped onion, can of diced tomatoes (undrained) and water.
Pour the blended tomato mixture into a saucepan over medium heat and bring to a boil. Let cook for five minutes and add salt to your liking (about 1/2 tsp).
Coat a 13×9 casserole dish with cooking spray. Begin layers by placing tortilla quarters on the bottom of the dish.
Top tortillas with half of the chard and bell pepper mixture. Top vegetables with half of the tomato sauce, followed by cheese.
Top the entire dish off with tortillas and a final layer of cheese.
Bake at 375 for 15-20 minutes.
Serve yourself a gigantic serving.
Eat it up and go back for seconds or even thirds.