Weeknight Tortilla Casserole

30 minutes to perfection

We all have that go-to weeknight meal. In many cases, for us it’s a roasted chicken, some taco shells and canned black beans. Those tomahawks aren’t available every night. I recently started to jazz up our favorite as a lasagna of sorts.

This is my family pleaser for any night of the week. It entails minimal work, however, if you want to spice it up, you can. It feeds at least 6 people and is even better the next day as leftovers. Consider it a ragtag lasagna.

The key to this dish is charring the taco shells over an open flame, and allowing them to get somewhat dry and crispy so they soak up all the flavorful sauce packed into the dish. Then all you need to do is layer the rest of the ingredients between the tortilla shells, top with cheese, cover, and bake!

I typically buy a pre-roasted chicken from the store for this one, but you can substitute any protein you have available. Heck, you can even layer in scrambled eggs and make this a brunch item as well.

PLay with it, have some fun, and post your results!

As always, if you have any questions, email me: andrewgruel@gmail.com

Ingredients:

1 15 oz can of black beans

1 15 oz can of fire-roasted tomatoes

1 onion sliced

1 red pepper sliced

1 green pepper sliced

4 garlic cloves chopped

18 individual yellow corn taco shells 6 inch

1 whole chicken pre-cooked, picked and roughly chopped (save the bones for chicken broth)

3 limes sliced in half

2 cups shredded cheddar (or your favorite cheese)

1 tablespoon whole butter or bacon fat

3 tablespoons chopped cilantro

sour cream as garnish (optional)

avocado as garnish (optional)

Instructions:

1. Pre-heat oven to 375 F

2. Toast the corn tortillas over an open flame on both sides, using a tong to flip. It’s ok if they burn a touch. Set them aside when done.

3. Saute the onions and peppers until caramelized. Toss in the garlic and saute for another minute until golden brown. Add the fire roasted tomatoes, mix, and turn the heat off.

4. Strain and rinse your black beans.

To assemble:

1. Rub the butter all over the bottom of a large baking dish. Line 6 tortillas along the bottom. Top with the chopped chicken meat and squeeze two lime halves over the chicken. Top with the fresh cilantro. Sprinkle a touch of cheese over the chicken as well.

2. Top the chicken with another layer of 6 tortillas.

3. Top the tortillas with the sauteed veggies then sprinkle the black beans over the veggie and tomato mix. Squeeze two more lime halves over this layer.

4. Top the tomato mix with another layer of tortillas. At this point, if you like sour cream, you can spread a small layer over the tortillas. Next top with the remaining cheese.

5. Cover the casserole dish with aluminum foil. Bake for 15 minutes covered, then remove the foil and bake until it’s golden brown, about 5-8 minutes.

6. Serve with fresh avocado slices.