Vegetarian Mexican Casserole Recipe

Rinse & drain 1 can of beans (pinto or black) I used black beans.

In large skillet, sauté chopped onion (about ½ cup green or yellow), add rinsed beans and 1 can of fire roasted diced tomatoes. Mash with a potato masher to break down beans a little until still a bit chunky.

 Add 1 can of diced green chilies and one to two diced jalapeño peppers (optional), 1 to 1 ½ cup of corn (can or frozen) and one tsp each of oregano, cumin, paprika, and red pepper (to taste).  Heat through.

Put a little salsa on bottom of casserole dish, layer tortillas, bean mixture, cheese, repeat layers and top with some crushed tortilla chips.

 Bake approx 30 min or till bubbly.

Garnish with chopped tomato, green onion and sour cream.

Note: To make a more complete protein add 2 cups cooked brown rice to bean mixture

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