Mexican Tortilla Casserole

     There's an obvious shift this week to how and what I'm making for our dinner.  Over the past couple of months, every meal consisted largely of produce from the vegetable garden.  With this Mexican Tortilla Casserole, the only home-grown ingredient was the lone cherry tomato on the top.  My garden still boasts kale, some beans, and an occasional cucumber... and, don't let me forget red cabbage!  My husband also planted watermelon radishes and a second crop of lettuces;  but for the most part, it's coming to an end. 

     As much as I miss my garden vegetables when I no longer have them, I am always ready for cool weather meals that simmer on my stove throughout the day.  Desserts that consist of stone fruit and berries (most likely tarts and galettes) are replaced by apples, pears, and a good amount of chocolate... I love fall!
     This Mexican Tortilla Casserole is simple and quick to assemble.  And, feel free to swap out ingredients to your liking. 

 • Mexican Tortilla Casserole •

• recipe via The Splendid Table | from the cookbook, The Mom 100 Cookbook:  100 Recipes Every Mom Needs in Her Back Pocket

• Nonstick cooking spray
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 teaspoon ground cumin
• 1  1/2 teaspoon chili powder
• 1 teaspoon minced garlic
• 1 can (14 ounces) chopped tomatoes, drained, with 1/3 cup juice reserved
• 1/4 cup tomato paste
• 2 cans (15.5 ounces each) white, black, or kidney beans (or a mixture of any two), rinsed and drained
• Kosher or coarse salt and freshly ground black pepper
• 1  1/2 cups frozen corn thawed
• 3 cups coarsely chopped spinach
• 4 medium-size (8-inch) flour tortillas
• 2 cups (8 ounces) shredded Monterey Jack or Cheddar Cheese, or a mixture of the two
• Sliced avocados, fresh cilantro, cherry tomatoes, etc., for garnish
• Sour cream, for serving (optional)
• Salsa, for serving (optional)
1. Preheat the oven to 400°F. Spray an 8 1/2 to 9-inch springform pan with nonstick cooking spray.
2. Heat the oil in a large skillet over medium heat. Add the onion, cumin, chili powder, and garlic and cook until the onion is softened, about 3 minutes. Stir in the tomatoes with the 1/3 cup of reserved juice and the tomato paste, then stir in the beans. Season with salt and pepper to taste. Let the bean mixture simmer until everything is hot, about 3 minutes. Add the corn and spinach and stir until the spinach has wilted and everything is well blended and hot, about 3 minutes. Taste for seasoning, adding more salt and/or pepper as necessary.
3. Place 1 tortilla in the prepared pan. Spread one fourth of the bean and vegetable mixture evenly over the tortilla, then sprinkle 1/2 cup of the shredded cheese evenly over the top. Repeat with 3 more layers, ending with the last quarter of the bean mixture and then the last 1/2 cup of shredded cheese.
4. Bake the tortilla casserole until it is hot throughout and the top is lightly browned, about 20 minutes. Let the casserole sit for about 5 minutes. Top with sliced avocados and cherry tomatoes, if desired.  Cut it into wedges and serve.  Serve with sour cream and/or salsa on the side, if you like.
Cooking Tip: You can make the tortilla casserole a day ahead of time, cover it with plastic wrap or aluminum foil, and put it in the fridge overnight; just take it out and let it sit at room temperature for about 20 minutes while the oven preheats to 400°F. Bake the casserole uncovered. You can also reheat the cooked casserole at 350°F for 15 to 20 minutes, until warm.

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