This lovely casserole is so simple, has less than ten ingredients, and not to mention delicious. Layers of corn tortillas, refried beans, enchilada sauce, diced tomatoes, corn, and fresh cilantro will make smiles all around the table.
Vegan Note: To make vegan, use fat free refried beans.
Yield: 8-10 servings
8-10 corn tortillas
2 cups of cooked rice ( white, brown, Spanish, jasmine, any kind you like)
1 x 14 oz. can of refried beans
1 cup of corn
1 x 14 oz. can of diced tomatoes
2 tsp. cumin
Preheat the oven to 350*F.
Wash the cilantro and pat dry. Remove the leaves and set aside.
In a baking dish 8 x 11 inches add the ingredients in two sets of layers so split all the ingredients into two portions. Take a little of the enchilada sauce and brush the baking dish.
In single layers: start with the corn tortillas, refried beans, rice, corn, diced tomatoes, enchilada sauce, cumin, and cilantro. Repeat the layers one more time and bake in the oven for 45-60 minutes, and serve.