Vegetable and Black Bean Tortilla Casserole
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Vegetable and Black Bean Tortilla Casserole
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Instructions
Preheat oven to 400 degrees. Spray 2- quart baking dish with cooking spray. Set aside.
In a large skillet, heat oil over medium-high heat. Add yam, onions, peppers, and mushrooms and cook, stirring often, until browned (about 7 minutes).
Reduce heat to medium and add garlic and chili powder, stir for 1 minute. Add chopped kale and cook until wilted, about 2 minutes. Add black beans and stir to combine. Cook until beans are warmed through (about 2 minutes). Remove from heat.
Arrange 5 tortilla halves in baking dish. Top with half of the bean mixture and 1/2 cup salsa, then sprinkle with half of the olives and 1/3 of the cheese. Repeat with another layer of bean mixture, salsa, olives, and cheese. Top with remaining tortilla halves, salsa and cheese.
Cover with foil and bake 10 minutes or until center is hot and cheese melts. Uncover and bake until cheese is bubbling, 5 minutes OR if your dish is broiler-safe, put under the broiler until cheese is bubbling and browned.
