I have tried a lot of ‘vlexican foods, but Mexican tortilla casserole remains the best one for me; this
casserole made with tortillas, cheese, and chicken. one of the tastiest Mexican fo«i you can ever fry.
My daughter does not like cheese, but she loves this casserole, and she asks me often to make it for
dinner
This casserole is like a lasagna, but instead of using sheets of pasta, it uses tortillas; its a Mexican
delight!

Ingredients
2 tsp canola oil
. 1 small onion, chopped
• 1 clove garlic, minced
• 1 green sweet Chile, cut into strips
• 1 can (15.5 ounces) of black beans
• 1 can (8 ounces) sweet corn
• 1 can (15 ounces) tomatoes
• 2 tablespoons tomato paste
• 1 cup vegetable broth
• 1 tsp curnin
• 1 tsp paprika
• Salt and pepper to taste
• 15 corn tortillas in triangles
• 1 % cup shredded cheese (cheddar or Monterey Jack)
• 1 avocado, sliced
Chopped cilantro for garnish
Preparation
1. Preheat oven to 375F_ Grease a 13 x 9-inch glass baking dish.
2. In a skillet, cook the onion until it Add garlic and sweet chile—Cook for 2 minutes. Str in
beans, sweet corn, tomatoes, pasta, and broth. Season with cumin, paprika, salt, and pepper. Cook
for 8 minutes over medium heat.
3. Place a layer of tortillas at the bottom of the pan, followed by a layer of vegetables. 1 more
time until finished with tortillas. Add cheese on top—Bake for 20 minutes in the oven.

4. Serve with chopped cilantro and avocado.