Meatless tortilla casserole

44

PREP TIME

20 min

Makes

6 servings

* PLUS Baking Time: 35 minutes
Meatless tortilla casserole

Andreas Trauttmansdorff

Ingredients

  • 2 540-mL cans red kidney beans , or bean medley, drained and rinsed
  • 2 cups sour cream
  • 340-g jar roasted red peppers , drained well and thickly sliced
  • 5 green onions , thinly sliced
  • 3 garlic cloves , minced
  • 1 small chipotle in adobo sauce , finely chopped, or 2 tbsp finely chopped pickled jalapenos
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 3 cups chopped fresh coriander
  • 2 cups grated cheddar
  • vegetable oil
  • 8 to 10 small flour tortillas
  • 2 cups salsa

Instructions

  • Preheat oven to 350F (180C). In a large bowl, stir beans with sour cream, red peppers, onions, garlic, chipotle, paprika, cumin and salt. Then stir in 1 cup (250 mL) each coriander and cheese until evenly mixed. Lightly coat a 9×13-inch (3-L) baking dish with oil. Completely cover bottom with a single layer of tortillas. Try not to overlap too much. If necessary, use scissors to cut to fit.
  • Spread one-third of sour cream mixture over tortillas. Spoon 2/3 cup (150 mL) salsa overtop. Sprinkle with 1/2 cup (125 mL) coriander. Repeat layering 2 more times. Finish with 1 cup (250 mL) cheese.
  • Bake, uncovered, in centre of preheated oven until casserole is bubbly and cheese is melted, 35 to 40 minutes. Let stand 10 minutes before serving. Sprinkle with remaining 1/2 cup (125 mL) coriander. Best eaten the same day it’s made, but leftovers will keep well, covered and refrigerated, overnight. Reheat in microwave on medium.

Nutrition (per serving)

  • Calories
  • 589,
  • Protein
  • 25.5 g,
  • Carbohydrates
  • 61.1 g,
  • Fat
  • 28 g,
  • Fibre
  • 13.8 g,
  • Sodium
  • 1601 mg.

Flour tortillas layered and baked with sour cream, roasted red peppers and kidney beans make a yummy meal. You won’t even miss the meat!

Make Ahead

Prepare casserole, but don’t bake. Cover and refrigerate up to 1 day. Bake cold casserole, tightly covered with foil, in centre of preheated 350F (180C) oven, 45 minutes. Uncover and bake until bubbly and cheese is melted, 30 more minutes.

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