Mexican Tortilla Casserole

This recipe has evolved.  It began many years ago as a recipe that I got out of a cooking magazine–I think it was Bon Appetit.  The recipe called for layers of tortilla, canned black beans mixed with Mexican-style canned tomatoes and cilantro, and grated cheese.  The recipe below contains the essence of that original recipe, adapted to what was in my kitchen today as well as to my preference to use fewer canned products.  I was not planning to post it on my blog when I cooked it for tonight’s dinner, so I did not measure things as I threw them together.    My husband liked it, though, and suggested I post it, so I estimated measurements as well as I could.  I have made versions of this recipe using salsa instead of cherry tomatoes, sauteed onions and garlic, and canned chili peppers.  I encourage you to adapt it to accomodate what you have on hand.  It is easy and delicious, and can work with many variations.  It makes a wonderful weeknight meal!
 

olive oil

Leftover Black Beans (such as Venezuelan Black Beans posted previously on Greenplaneteating.com)

about 1 cup Cherry Tomatoes, cut in half

1 small onion, diced

1 clove garlic, chopped

handful fresh cilantro, chopped

small can of diced green chili peppers

6 corn tortillas

grated Mexican style cheese (such as a blend of cheddar, Monterey jack, queso blanco, and asadero)

Heat olive oil in skillet.  Saute diced onions over medium heat until translucent.  Reduce heat to low.  Add chopped garlic and stir for a minute.  Add black beans, cherry tomatoes, diced green chili peppers and cilantro and cook for a few minutes.

Spray cooking oil (I like coconut oil) in square (8×8) baking dish or a round dish of similar size.  Spoon a little liquid from the skillet and spread it on the bottom of the baking dish.  Place one layer of 3 corn tortillas on the bottom of the dish; cut one in half to facilitate covering the bottom with the tortillas.  Spoon half of the black bean mixture over the tortillas.  Sprinkle a layer of grated cheese over that.  Place another layer of 3 corn tortillas over the cheese, then spoon the rest of the black bean mixture over the tortillas, then sprinkle another layer of grated cheese over all.  Bake in 375 degree oven until cheese is melted and bubbly, about 15 minutes.  Serves 4.