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Layered Tortilla Casserole with Guacamole

Cook: 30 minutes | Total: 30 minutes | Servings: 6

Ingredients

  • 1 (24-ounce) jar tomato salsa
  • 8 small flour tortillas
  • 2 (16-ounce) cans refried beans
  • 1 cup shredded soy Monterey Jack cheese
  • 1 ripe Hass avocado
  • 1 tablespoon freshly squeezed lime juice
  • Salt and freshly ground black pepper

Instructions

  1. Preheat oven to 350 degrees.
  2. Spread a thin layer of salsa in a lightly oiled shallow baking dish. Arrange 4 of the tortillas on top, overlapping as needed.
  3. In a bowl, combine the refried beans with 1 cup of the salsa, stirring to blend well.
  4. Spread the bean and salsa mixture over the tortillas and top with 1/2 cup of the shredded cheese. Arrange the remaining 4 tortillas over the cheese and top with a layer of salsa.
  5. Sprinkle the remaining 1/2 cup cheese on top. Cover and bake until hot, about 30 minutes.
  6. While the casserole is baking, halve and pit the avocado and spoon the flesh into a bowl. Mash the avocado with the lime juice and salt and pepper to taste. Serve with the casserole.

Notes

What worked: Assembly of this dish is lickety-split and it dirties few pans (one casserole, one bowl for the beans; you can mash the avocado directly in a serving dish). Flavors are good and kids will eat it. Imagine a Mexican lasagna. What didn’t work: Texturally, your plate needs something crunchy. Even a handful of cherry tomatoes or a quick salad of chopped romaine, radish and scallion balance out the rich cheesy, beany entree.