Layered Mexican Casserole

Working on dinner for the next 3 nights because I've got a BUSY schedule this week! I make this Layered Mexican Casserole just a bit different every time. You can layer it with anything you like! This time, I used previously frozen Smoky Pinto Beans I made a couple of weeks ago, roasted potatoes seasoned with PlantPure Nation cookbook Mexican seasoning (plus a little salt), fresh baby spinach, frozen corn also seasoned with the same seasoning (plus a little salt), Trader Joe's corn tortillas, my recipe for The BEST Veggie Cheeze, and Frontera Red Chili Enchilada Sauce. Again, you could layer with anything you like! It's such an easy recipe! I bake it for 30 minutes at 350 degrees, refrigerate it, and heat sections up for dinner each night in the microwave.

When layering, you want to put a cup of the enchilada sauce at the very bottom to prevent sticking. Add a layer of tortillas, slightly overlapping them. I rip mine up so I am not overlapping too much. Here is the order that I layered this casserole (from the bottom up):

enchilada sauce
layer of tortillas
1/2 of the Smoky Pinto Beans
seasoned corn
spinach
layer of tortillas
other 1/2 of Smoky Pinto Beans
enchilada sauce
roasted potatoes
The Best Veggie Cheeze
layer of tortillas
remaining enchilada sauce
remaining The Best Veggie Cheeze

Cover with foil and bake at 350 degrees for 30-35 minutes. Make sure all layers are nice and hot before serving.


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