Casserole de Mexico

Hello friends & Happy Sunday! I hope everyone had a wonderful weekend.  Today's recipe is one that I got from my hubby's cousin, who is a great baker and cook herself.  Casserole de Mexico, or Mexican Casserole, is not only quick and easy but it is also super healthy because it's packed with tons of veggies.  This is also a perfect weeknight dinner because we were able to cook, eat, and clean up in an hour!  Now that is what I call a successful weeknight dinner.  Don't forget to tell us how it turned out once you make it at home.

Ingredients:
1-2 tsp EVOO (extra virgin olive oil)
2 cups spinach
2 cups baby kale
1 cup frozen corn kernels
1 - 1.5 cups mushrooms, sliced
1/2 orange or red bell pepper, diced
1 can of Hot Rotel (liquid drained)
1/3 cup cilantro, chopped
1 can black beans (rinsed & drained)
12 small corn tortillas (I used Marcela Valladolid Street Taco tortillas)
Pam or olive oil
pinch Mexican oregano
1 tsp ground cumin
salt & pepper to taste
1/3 - 1/2 cup Mexican blend cheese
fresh or pickled jalapeños (optional)

Directions:
1.  Preheat oven to 375(F) degrees.
2.  Heat EVOO in a non stick skillet over medium to low heat & add Mexican oregano and pepper.
3.  Add frozen corn, then mushrooms, let some water release from the mushrooms.
4.  Add finely diced bell pepper, followed by spinach and kale.  Remove from heat as soon as the spinach and kale starts to wilt. 
5.  In a separate bowl, mix rotel, 1/2 cup cheese, beans, & sautéed veggies.  
6.  Add cumin, cilantro, and mix well. 
7.  In the same skillet used to sautee veggies, spray corn tortillas with Pam on both sides and heat until warm. 
8.  In a baking dish, spread a light layer of veggies at the bottom of the pan (this will be the only layer with a light amount of veggies).
9.  Place a layer of corn tortillas on top of veggies followed by a heavy layer of veggies.  
10.  Continue to layer in this same way until all of the tortillas are used up & the top layer is a heavy layer of veggies.  
11. Top with a sprinkle of cheese and jalapenos at the very end.
12. Cook at 375 for 15-20 minutes or until the cheese on the very top has melted and most of the liquids from the veggies has evaporated. 
13.  Serve with your favorite hot sauce, avocados, chips or whatever your heart desires. 

On a side note, I know it may seem like this casserole may be dry because there is no sauce but the veggies do release a lot of water.  The casserole holds up really well and tastes great the next day so be sure to save it, that is if you have any left. :)      

Baked Casserole