Vegetable Tortilla Casserole

A few days after making my steak tacos, I still had an infinite number of corn tortillas left and some black beans as well. In an effort to be frugal, I decided to utilize what leftovers I had and purchased just a few items at the store to create this meal. It was filling and delicious, I didn't miss the meat!

Vegetable Tortilla Casserole

1 tablespoon oil
3 cloves garlic, minced
1 red onion, diced
1 red bell pepper, halved, seeded and chopped
1 green bell pepper, halved, seeded and chopped
Kernels from 3 ears of corn
1 can diced tomatoes, slightly drained
2 cans black beans, drained and rinsed
1/2 cup cilantro, chopped
1 cup Mexican blend cheese
12 corn tortillas
2 tablespoons butter

In a large nonstick skillet, heat oil and saute garlic and onion about 3 minutes. Add peppers and corn and saute another 2 to 3 minutes. Add tomatoes and black beans and let simmer on low about 10 minutes.

Meanwhile, preheat oven to 375 degrees. Spray a 9 x 13 glass casserole dish with cooking spray. Place 4 corn tortillas on the bottom. Spread 1/2 of the vegetable mixture over the tortillas. Next sprinkle 1/4 cup cilantro over the vegetables and then 1/2 cup cheese. Place another 4 tortillas on top of that, then top with remaining vegetables, cilantro and cheese. Top with final 4 tortillas and dot with butter. Bake in oven 25 to 30 minutes. Let sit 15 to 20 minutes, then cut and serve.

We had a hard time waiting before cutting in, so this picture isn't the best, but it sure was delicious!