Quick Mexican Tortilla Casserole

You will need the following ingredients:

1 tbsp Olive Oil                                                         water as needed

1 small onion, minced                                                            1 red pepper, chopped

2 small zucchinis, cubed                                          1 large bunch spinach

1 large carrot peeled and chopped                                    2 cups steamed chopped broccoli

2 tbsp mild chili powder                                          4 cups thick tomato sauce

1 tsp salt                                                                    1 cup salsa, hot is nice

1 ½ cups cooked Romano beans, (1 19 oz tin)       pinch cayenne

pkg. of 12 corn tortillas                                          3 cups grated jack cheese

In a skillet, lightly sauté the vegetables, add the tomato sauce, salsa, spices, salt and Romano beans. Set aside. Grate the rice cheese and set aside.

In a 9 by 13 casserole layer in 1/3 of the filling mixture. Layer on 6 of the tortillas. Next put on another third of the filling, another layer of tortillas and finally the remainder of the filling. Bake in a pre -heated oven of 350 degrees F, for about 20 minutes, layer on the grated topping and bake 10 minutes more or until cheese melted. Let sit for about 5 minutes before serving.

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