Cheesy Tortilla Casserole With Vegetables
Simple, cheesy tortilla casserole that can easily be gluten free.
Servings: 6
Calories: 385kcal
Ingredients
- 3 tablespoons olive oil
- 1 medium onion (chopped)
- 1 red pepper (diced)
- 1 zucchini squash (sliced and quartered)
- 1 yellow squash (sliced and quartered)
- 3 medium tomatoes (chopped)
- 1 garlic clove (minced)
- ¼ teaspoon oregano or basil
- ½ pint heavy cream
- ⅓ cup Parmesan cheese (grated)
- ½ teaspoon pepper
- ½ cup Monterey Jack Cheese (grated)
- 10 6-inch flour or corn tortillas (use corn for gluten-free)
Instructions
- In a large skillet, sauté the onion until transparent.
- Add the oregano, red pepper and squash and cook another 10 minutes or so until they soften.
- Stir in the garlic and tomatoes and cook about 5 minutes until the tomatoes are soft.
- Cut the tortillas into ½-inch strips and stir them into the mixture.
- Add the cream, Parmesan Cheese, salt and pepper.
- Bake uncovered in a buttered casserole dish for 30 minutes.
- Top with the grated Monterey Jack cheese and return it to the oven for 5-10 minutes more, until the cheese is melted.
- Let it sit for about 5 minutes before serving.
- If you like, add salsa when you serve it.
Nutrition
Calories: 385kcal | Carbohydrates: 29g | Protein: 9g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 58mg | Sodium: 192mg | Potassium: 526mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1968IU | Vitamin C: 47mg | Calcium: 205mg | Iron: 1mg