Layered Tortilla Casserole

This layered tortilla casserole is basically deconstructed enchiladas built in the microwave. Corn tortillas, a spiced bean and tomato filling, cottage cheese, and cheddar stack up in layers that meld together as everything heats through.

Two types of beans, red kidney and great northern, give the filling substance and protein without any meat. The tomato sauce with chili powder and cayenne brings the heat, while corn kernels add pops of sweetness in every bite.

Cottage cheese instead of sour cream is the smart swap here. It melts into a creamy layer between the tortillas and filling, adds protein, and keeps the fat content way down. You won’t miss the sour cream.

Pro Tips

• Let the casserole stand for a full 5 minutes after microwaving. The layers firm up and hold together much better when you scoop servings.
• Drain and rinse the beans well. Canned bean liquid is starchy and salty and will make the filling too loose.
• Cut the tortillas in halves or quarters if they don’t lay flat in your dish. Overlapping is fine, gaps are not.

Variations

• Add shredded cooked chicken to the bean mixture for a non-vegetarian version.
• Swap cottage cheese for ricotta for a smoother, less textured cream layer.
• Top with sliced jalapenos, diced avocado, and fresh cilantro after microwaving.