Dinner: Mexican Tortilla Casserole

Essentially a lasagna with tortillas standing in for noodles, this is one of those dishes that can miraculously be on the table in short order, made from things you most likely have in your pantry and fridge. If you don't like, or you don't have, one of t

This recipe includes superfoods such as:

Spinach

Health benefits of Mexican Tortilla Casserole

Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being.

Ingredients

nonstick cooking spray
1 tbsp. olive, vegetable, or canola oil
1 onion
1 tsp. ground cumin
1 1/2 tsp. chili powder
1 tsp. minced garlic
1 can chopped tomatoes
1/4 c. tomato paste
2 can white, black, or kidney beans
Kosher or coarse salt
Freshly ground black pepper
1 can sweet corn kernels
3 c. coarsely chopped spinach
4 medium-sized flour tortillas
2 c. shredded Monterey jack or Cheddar cheese
chopped fresh cilantro
sour cream
salsa

Instructions

Preheat the oven to 400 degrees F. Spray a 9-inch round cake pan, springform pan, or baking dish with nonstick cooking spray.
Heat oil in a large skillet over medium heat. Add the onion, cumin, chili powder, and garlic and cook until you can smell the spices and the onion is softened, about 3 minutes. Stir in the tomatoes with the 1/3 cup of reserved juice and the tomato paste, then stir in the beans. Season with salt and pepper to taste. Let the bean mixture simmer until everything is hot, about 3 minutes. Add the corn and spinach and stir until the spinach has wilted and everything is well blended and hot, about 3 minutes. Taste for seasonings, adding more salt and/or pepper as necessary.
Place 1 tortilla in the prepared cake pan. Spread one fourth of the bean and vegetable mixture evenly over the tortilla, then sprinkle 1/2 cup of the shredded cheese evenly over the top. Repeat with 3 more layers, ending with the last quarter of the bean mixture and then the last 1/2 cup of shredded cheese.
Bake the tortilla casserole until it is hot throughout and the top is lightly browned, about 20 minutes. Let the casserole sit for about 5 minutes, then cut it into wedges using a sharp knife and serve it with a spatula, or better yet a pie server. Sprinkle the top with cilantro, if desired, and serve with sour cream and/or salsa on the side, if you like.