Spicy Tortilla Bake

Taste testers get your forks ready!  This spicy tortilla bake is a like a Mexican lasagna.  It is a spicy mixture of veggies, black beans with a creamy layer of cream cheese and sour cream.  It makes a ton, so you have enough for a large crowd or to share. This freezes well too.

This takes some time to make, but totally worth it.

You will need:

• 1 large onion, chopped
• 2 green peppers, chopped
• 1 jalapeno, chopped
• 1/2 tsp. chili flakes
• 2 cloves garlic, crushed
• 1 tbsp. cumin
• 1 tbsp. oregano
• 2 cans black beans
• 1 can corn
• 1 tbsp. chili powder
• 2 tbsp. olive oil
• 1 tub of light cream cheese (I use light, because it's easier to spread)
• 3/4 cup. sour cream
• 2 cups of salsa, divided
• 3/4 cup shredded cheddar
• vegetable oil
• salt and pepper
• non-stick cooking spray
• gluten-free tortillas

Make the bean layer:
Drain and wash the beans.  Put in a large bowl and mash some of the beans.  Add in chili powder, olive oil and chili flakes.  Set aside.


Make the cheese layer:
Mix cream cheese and sour cream.  Set aside.

Make the vegetable layer:
Saute onion, jalapeno and garlic in olive oil. Add in green peppers.  When soft add oregano, cumin and salt and pepper to taste.  Remove from heat and stir in 1 can of corn and 1 1/2 cups of salsa.

Do the assembly:
In a large casserole dish (sprayed well with non-stick cooking spray) start with 2 tortillas.  Spread half of the bean mixture.  Then half of the veggie mixture, and finally, half of the cheese mixture.  Top with 2 more tortillas.  Spread the remaining beans, veggie and cheese mixture in the same order.  End with 2 more tortillas.  Spread 1/2 cup of salsa on top (a bit more if you need it) and shredded cheddar.

Bake in a preheated oven at 350F with lid on for 30 minutes and with the lid off for another 30 minutes.

Cool for about 20 minutes before cutting into squares.