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!


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


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



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