Vegetarian Mexican Casserole with Refried Beans
Layered whole wheat tortilla casserole with refried beans, spinach, salsa, and lots of melted cheese!
Servings: 6
Ingredients
- 3 10 inch tortillas (whole wheat or your favorite)
- 16 ounces refried beans
- 16 ounces chunky salsa
- 10.8 ounces Bird's Eye Seasoned Southwestern Corn (found in the frozen section)
- 4 ounces fresh baby spinach
- 1 ½ cups fiesta blend shredded cheese
- ¼ cup chopped green onion
Instructions
- Preheat oven to 375 degrees F. Spray a 9 inch cake pan or pie tin with cooking spray.
- Place one of the tortillas in the bottom of the pan, letting the edges go up the sides. Spread about half of the refried beans on the tortilla, then about a third of the salsa.3 10 inch tortillas, 16 ounces refried beans, 16 ounces chunky salsa
- Distribute about half of the corn evenly on top.10.8 ounces Bird's Eye Seasoned Southwestern Corn
- Spread out a handful of the spinach and top with about a third of the cheese.4 ounces fresh baby spinach, 1 ½ cups fiesta blend shredded cheese
- Place the second tortilla on top. If desired, trim the edges so that it fits better (it doesn't need to be perfect, though).
- Repeat layering with the remaining beans, another third of the salsa, the remaining corn, the remaining spinach, and another third of the cheese.
- Place the third tortilla in the pan and trim edges if desired.
- Top with remaining salsa and cheese. Sprinkle with green onion.¼ cup chopped green onion
- Bake for 25-30 minutes.
Notes
Prep Tips:
- This recipe is very forgiving, so don't worry about measuring every ingredient perfectly. A little more or less of any layer will still work well.
- Don't be concerned if the casserole seems piled high before baking. The spinach cooks down significantly in the oven.
- Allow the casserole to rest for a few minutes after baking to make slicing and serving easier.
Variations:
- Substitute Colby Jack, Monterey Jack, or mild cheddar cheese for the fiesta blend.
- Use regular frozen corn or canned Southwestern-style corn if that's what you have available.
- If using plain corn, consider adding chopped bell peppers for extra color and flavor.
- Add black beans or pinto beans into the layers for more protein and texture if desired.
- Top with sliced jalapeños for a little heat.
Serving Suggestions:
- Serve with lime wedges for garnish.
- Add sliced avocado or guacamole.
- Pair with a simple green salad or Mexican rice for a complete meal.
- Top with sour cream, chopped cilantro, or extra green onions if desired.
Storage:
- Store leftovers covered in the refrigerator for up to 4 days.
- You can freeze individual portions or the entire casserole for up to 2 months.
- To reheat, warm the leftovers in the microwave, or cover and heat in a 350-degree oven until hot throughout.
Nutrition
Serving: 1g | Calories: 296kcal | Carbohydrates: 32g | Protein: 16g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 38mg | Sodium: 1004mg | Potassium: 536mg | Fiber: 6g | Sugar: 7g | Vitamin A: 3345IU | Vitamin C: 13.3mg | Calcium: 231mg | Iron: 2.6mg
