• Cooking Time:
  • Servings: 2-4
  • Preparation Time:


This is a healthy and quick take on the traditional Mexican dish whose initial purpose was as a way to use up stale tortillas!

Serves 2 - 4, depending on whether it's a side dish or the main dish.


  • 8 corn tortillas, cut into strips (the width of 1/4 the tortialla) left out to dry a bit
  • 1 can diced tomatos with green chilis
  • 1 can black beans
  • 1 can creamed corn
  • 2 tbsp fresh cilantro
  • 2 tsp dried minced onion
  • 1 tsp garlic salt
  • shredded cheddar cheese (can use reduced fat or fat free)
  • salsa


  • Heat oven to 400 degrees.
  • Spray a 2 1/2 quart casserole dish with cooking spray
  • In a heated frying pan coated with cooking spray, "fry" the corn tortillas until crisy; remove and place on paper towels to remove any cooking spray grease. Salt while hot.
  • In a medium-large saucepan, combine vegetables and spices over medium heat, until hot.
  • Using half of tortillas strips, line the bottom of the dish. Next, spread half of the vegetable mix over the strips, and spread a layer of cheese over top. If desired, spread a thin layer of salsa. Repeat layers with remaining ingredients.
  • Cover with foil and bake for ~15-20min, or until edges of casserole is bubbly and cheese is melted.

Categories: Main Dish  Mexican  Side Dish 
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