Ingredients
Olive oil extra virgin oil 1 tbsp
Yellow onion 1 large size chopped
Garlic paste or thinly sliced garlic 1 medium garlic clove
Powdered cumin 1 tsp
Red chilli powder 1 ½ tsp
Canned fire-roasted tomatoes 14 ounces; ¼ cup tomato juice reserved
Tomato paste substitute ketchup ¼ cup
Black or pinto beans drained 15 ounce
Frozen corn 1 ½ cups
Spinach finely chopped 3 cups
Corn tortillas 8
Salt black pepper
Monterey jack cheddar or Mexican blend cheese (2 cups)
Optional ingredients: Cilantro salsa, sour cream, jalapenos
Instructions
To start making Mexican tortillas, first, pre-heat the oven to 400 degrees Fahrenheit. As you need to bake before serving. Now apply oil on the baking pan (use cooking spray).
Now, put a pan on flame and add olive oil. Heat it on medium flame and then add chopped onion, garlic paste, grounded cumin, and red chilli powder. Keep stirring until onions appear translucent, and the spices produce an aroma. Stirring time may be three to five minutes. Now, add tomatoes, reserved tomato juice, ketchup (or tomato paste), drained beans, corn and finely chopped fresh spinach. Keep stirring and cooking for another 2 minutes. Spinach appears soft and, the corn has thawed. Add some salt (as per taste) and black pepper (as required).
Layer 2 corn tortillas in the bottom of the oiled baking pan, and add the next layer of bean mixture. Spread the mixture properly. Now sprinkle cheese on the beans. Repeat same with all the left ingredients until all are used. Finishing sprinkles should be of cheese.
Now place the dish into the microwave oven and bake until the ingredients are cooked. It may take twenty minutes. Now take out the dish and let it cool. Cooling may take five minutes. After cooled down, cut into pieces.
Now sprinkle some toppings using the ingredients listed as optional.
Nutrition
Calories: 113kcal | Carbohydrates: 15g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 3mg | Fiber: 2g | Calcium: 106mg
