Mexican Tortilla Casserole

I just got back from 12 days on a beach in Mexico, and while the food was great, I can’t help but admit that I am craving a Tex-Mex dish now! This easy dish feeds 4-6 people and is packed with Iron, Fiber, Protein, Folate, Calcium, Potassium & Selenium!

Ingredients:

2 cups Green/Brown Lentils

1 3/4 Cups Tomato Sauce or Pasta Sauce

1 3/4 Cups Diced Tomatoes – fresh or canned

1 Cup Corn

1 Cup Diced Onions

1/3 Cup Broccoli, diced small – all stems removed

3 Cloves of Garlic crushed or diced

3 TBSP Nutritional Yeast

2-3 TBSP Chili Powder

1 TSP Pepper

2 TSP Paprika

4  100% Whole Wheat/Whole Grain Tortillas

Directions:

Preheat oven to 375f. Combine all ingredients, except the Tortillas, in a stove top pan and heat on medium heat for 10 minutes. Meanwhile place the Tortillas on a baking sheet in the oven for 6 minutes to lightly toast. Remove Tortillas from the oven. Place one in the bottom of a 9″ round baking dish. Layer 1/3 of the Lentil sauce on top. Add the second Tortilla and layer another 1/3 of the sauce. Place third tortilla and top off with the remainder of the sauce. Cut fourth Tortilla into strips and garnish the top. Bake covered for 35 minutes, remove cover and bake 5-10 minutes more until bubbling hot.

Fine this recipe in Cronometer under “WPF Mexican Tortilla Casserole

wpftexmexcasserole-1wpftexmexcasserole-2wpftexmexcasserole-3wpftexmexcasserole-4wpftexmexcasserole-5

wpftexmexcasserole-6.jpg

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s