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Mexican Tortilla Casserole
Ingredients
  • Olive oil extra virgin oil 1 tbsp
  • Yellow onion 1 large size chopped
  • Garlic paste or thinly sliced garlic 1 medium garlic clove
  • Powdered cumin 1 tsp
  • Red chilli powder 1 ½ tsp
  • Canned fire-roasted tomatoes 14 ounces; ¼ cup tomato juice reserved
  • Tomato paste substitute ketchup ¼ cup
  • Black or pinto beans drained 15 ounce
  • Frozen corn 1 ½ cups
  • Spinach finely chopped 3 cups
  • Corn tortillas 8
  • Salt black pepper
  • Monterey jack cheddar or Mexican blend cheese (2 cups)
  • Optional ingredients: Cilantro salsa, sour cream, jalapenos
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