Layered Tortilla Casserole With Guacamole
It's a beautiful union between burritos and lasagna. Makes ya wanna say "ole!" and "mamma mia!" all at once.
- 1 24-ounce jar tomato salsa
- 8 flour tortillas
- 2 16-ounce cans refried beans
- 1 cup shredded soy Monterey Jack cheese
- 1 ripe Hass avocado
- 1 tbsp freshly squeezed lime juice
- Salt and freshly ground black pepper
Preheat oven to 350°F.
Spread a thin layer of salsa in a lightly oiled shallow baking dish.
Arrange 4 of the tortillas on top, overlapping as needed.
In a bowl, combine the refried beans with 1 cup of the salsa, stirring to blend well.
Spread the bean and salsa mixture over the tortillas and top with ½ cup of the shredded cheese.
Arrange the remaining 4 tortillas over the cheese and top with a layer of salsa.
Sprinkle the remaining 1/2 cup cheese on top. Cover and bake until hot, about 30 minutes.
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.
- Variations: Frozen veggie burger crumbles or soy sour cream may be added to the layers of the casserole.
- If refried beans are unavailable, you can mash a can of drained and rinsed pinto beans.
Submit!
