Mexican Tortilla Casserole

ineskohl.info

Mary Horton

2 tsp canola oil

1 small onion, chopped

1 clove garlic, minced

1 green sweet chile, cut into strips

1 can (15.5 ounces) of black beans

1 can (8 ounces) sweet corn

1 can (15 ounces) tomatoes

2 tablespoons tomato paste

1 cup vegetable broth

1 tsp cumin

1 tsp paprika

Salt and pepper to taste

15 corn tortillas in triangles

1 ¼ cup shredded cheese (cheddar or Monterey Jack)

1 avocado, sliced

Chopped cilantro for garnish

Directions at ineskohl.info

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