It's not quite casserole weather yet, but this dish of cheesy goodness sure hits the spot on a busy night! It's super simple to make and kids usually love it. It's also a great way to use up leftovers. This week's Meatless Friday meal is:
Tortilla Casserole
one package of flour tortillas
3 cups grated cheese, (sharp cheddar, Monterey Jack, or pepper Jack for an extra kick)
1 cup rice, prepared according to instructions
1 can black beans drained and rinsed
2 cups spinach, chopped and coated lightly with salt and vinegar or a light Italian dressing
2 tomatoes, chopped
1 onion, your choice, diced or chopped finely
Butter
Chiles, peppers, or pickled jalapenos, sliced
2 tablespoons chili powder
Chopped avocado
Chopped cilantro
Sour cream
Salsa
Butter the flour tortillas and place in the bottom of a lightly sprayed baking dish. Combine the rice, beans, spinach, tomato, onion, peppers, and chili powder in a separate bowl. Place a layer of the rice mixture over the tortillas then a layer of cheese. Continue layering the buttered tortillas, rice mixture, and cheese until casserole dish is filled. Top with cheese and bake at 350 degrees for 30 minutes or until bubbly. Top individual servings with chopped cilantro, avocado sliced, salsa and sour cream when ready to serve.
This recipe serves four. You might want to double or triple and make two batches! One for dinner and one for the freezer for a meal for another night!
3 cups grated cheese, (sharp cheddar, Monterey Jack, or pepper Jack for an extra kick)
1 cup rice, prepared according to instructions
1 can black beans drained and rinsed
2 cups spinach, chopped and coated lightly with salt and vinegar or a light Italian dressing
2 tomatoes, chopped
1 onion, your choice, diced or chopped finely
Butter
Chiles, peppers, or pickled jalapenos, sliced
2 tablespoons chili powder
Chopped avocado
Chopped cilantro
Sour cream
Salsa
Butter the flour tortillas and place in the bottom of a lightly sprayed baking dish. Combine the rice, beans, spinach, tomato, onion, peppers, and chili powder in a separate bowl. Place a layer of the rice mixture over the tortillas then a layer of cheese. Continue layering the buttered tortillas, rice mixture, and cheese until casserole dish is filled. Top with cheese and bake at 350 degrees for 30 minutes or until bubbly. Top individual servings with chopped cilantro, avocado sliced, salsa and sour cream when ready to serve.
This recipe serves four. You might want to double or triple and make two batches! One for dinner and one for the freezer for a meal for another night!
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