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Mexican Tortilla Casserole

Parents Magazine
  • minutes
  • Serves

INGREDIENTS

1

Cilantro, fresh

1 tsp

Garlic

2 15 1/2 ounce cans

Or kidney beans, white black

3 cups

Spinach

1 15 ounce can

Sweet corn kernals

1 14 ounce can

Tomatoes

1/4 cup

Tomato paste

1 tbsp

Olive

1

Salsa

1 1/2 tsp

Chili powder

1

Kosher salt and pepper

1

Cooking spray, Nonstick

1 tsp

Cumin, ground

4

(8-inch) flour tortillas, medium-sized

2 cups

Monterey jack or cheddar cheese

1

Sour cream