This is an easy, slightly spicy casserole that has a lot of flavor for both vegetarians and meat-eaters. You can put it together ahead of time, cover it with foil, and store in the refrigerator for a day before baking.
It uses my Salsa Verde recipe but you can just as easily use jarred salsa verde.
Each version makes 4 large servings but you can double or triple the ingredients.
Veggie Version
4 soft corn tortillas
1 – 2 TBS neutral-flavored oil like grapeseed, canola, or vegetable (I used grapeseed)
1-15 oz can of organic pinto beans
1 TBS olive oil
½ small onion, peeled and diced
1 clove of garlic, peeled and minced
1 tsp cumin
1 tsp dried oregano
½ tsp sweet paprika
¼ tsp garlic powder
Pinch of red pepper flakes
1 tsp red wine vinegar
1 TBS olive oil
½ Cubanelle or red bell pepper, diced
½ small onion, peeled and diced
1 clove of garlic, peeled and minced
1 cup frozen corn, defrosted
½ tsp brown sugar
1 tsp red wine vinegar
Salt & pepper to taste
1-1/2 - 2 cups Salsa Verde
¾ cup shredded cheese (I used an artisan Mexican blend)
1 small tomato, finely chopped & sprinkled with salt and pepper to taste
1 small jalapeño, sliced thin
Sour cream
Brown the tortillas:
Heat a small pan on medium. Add 1 TBS of oil and fry the tortillas on each side for about 30 seconds or until lightly browned (you may need to add more oil to the pan after cooking a few tortillas). Drain the cooked tortillas on paper towels. Once the tortillas are cool enough to handle, stack them on top of each other, and cut them in half. Set aside.
Make the beans:
Drain most of the liquid from the beans and set aside.
Heat a large pan on medium. Add the oil. Add the onions and cook for 3 minutes or until they are translucent. Add the garlic, cumin, oregano, paprika, garlic powder, red pepper flakes, and a pinch of salt and pepper; cook for 30 seconds. Add the pinto beans and stir until well-combined. Reduce the heat to low and cook for 5 more minutes, stirring occasionally to prevent scorching. Add the red wine vinegar and cook for 1 minute. Remove the beans from the heat. Cool for a few minutes and then check for seasonings; add salt and pepper if needed. Set aside.
Make the corn:
Heat a large pan on medium. Add the oil. Add the onions and peppers and a pinch of salt and pepper; cook for 5 minutes or until the vegetables just start to brown. Add the garlic and cook for 30 seconds. Add the corn and stir well. Cook for 2 minutes. Add the brown sugar and red wine vinegar. Reduce the heat to low and cook for 5 minutes, stirring occasionally to prevent scorching. Remove the corn from the heat. Check for seasonings; add salt and pepper if needed. Set aside.
Preheat the oven to 375 degrees and assemble the casserole:
Add ¼ cup of salsa verde to the bottom of an 8 x 8 casserole dish and spread it out evenly.
Dip four halves of the cooked tortillas into the salsa verde until the tortillas are completely covered by sauce. Arrange the tortillas in the casserole dish as evenly as you can. Like this:
Pour the cooked pinto beans over the tortillas and spread them out evenly. Pour ¼ - ½ cup of the salsa verde over the beans and spread it out evenly. Sprinkle with ¼ cup of the shredded cheese.
Add the corn next and spread it out evenly. Pour ¼ - ½ cup of the salsa verde over the corn and spread it out evenly.
Dip the last four halves of the cooked tortillas into the salsa verde until they are completely covered by sauce. Arrange the tortillas on top of the casserole evenly. Add ¼ cup of salsa verde to the top and spread it out evenly. Sprinkle the rest of the cheese over the top.
Cover the casserole dish with aluminum foil and bake for 20 minutes.
Carefully remove the foil and bake for an additional 10 minutes. Remove the casserole from the oven and let it rest for 5 – 8 minutes before