Luckily for my craving, we had a super busy Saturday redecorating our living room and spending too much money at Ikea, so I needed a quick and easy recipe to make for our dinner. Enter my oven version of the microwave enchilada casserole.
|Fresh from the oven|
|Served with roasted kale|
8 corn tortillas
1 jar salsa
1 1/2 cups frozen corn
1 can black beans, drained and rinsed
2 jalapeno peppers, seeds removed and diced
1/2 an onion, diced
10 olives, sliced
3/4 cup shredded cheese
Preheat oven to 350 F.
Spread a thin layer of salsa over the bottom of a 9 by 13 baking dish. Top with four of the tortillas, cutting them if necessary to almost completely cover the salsa layer. Sprinkle half the corn and beans on top of the tortillas, along with the diced onions and jalapeno. Spread another layer of salsa over the bean mixture, then arrange the remaining beans and corn on top. Finish with the rest of the salsa, then top with shredded cheese and sliced olives.
Cover the dish with foil and bake for 40 minutes, then remove the foil and bake for a further 10 minutes to allow the cheese to crisp up slightly.
Slice into 6 pieces and enjoy with guacamole, sour cream or any other sides you have on hand (I roasted some kale because I love kale with everything!)