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Garden-Fresh Elote Casserole

Appease your appetite with this warm and comforting Garden-Fresh Elote Casserole loaded with sweet corn, tender spinach, black beans, and a tangy salsa verde. Each layer is blanketed with a generous portion of melted cheese, to offer you food heaven in every bite.
1 hr
TOTAL TIME
869
CALORIES
$1.89
PER SERVING
Garden-Fresh Elote Casserole
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Ingredients
10 INGREDIENTS
6 SERVINGS
Olive Oil
2 tbsp olive oil
Fresh Spinach
8 oz fresh spinach
Flour Tortillas
12 medium flour tortillas
Shredded Cheddar Cheese
2 cups shredded cheddar cheese
Garlic
2 cloves garlic
minced
Frozen Corn
12 oz frozen corn
thawed naturally
Canned Black Beans
15 oz canned black beans
drained and rinsed
Salsa Verde
16 oz salsa verde
Sour Cream
1/2 cup sour cream
Onion
1 medium onion
finely chopped
Directions
12 STEPS
30 min
PREP TIME
30 min
COOK TIME
1 hr
TOTAL TIME
1
Preheat your oven to 375 degrees. Lightly grease a 13x9 inch baking dish
2
In a large skillet, heat the olive oil over medium heat
3
Add the chopped onion into the skillet and sauté for about 3 minutes until softened.
4
Stir in the minced garlic and spinach, continue cooking till spinach wilts. This should take about 2 minutes.
5
Add the naturally thawed corn and the drained black beans into the skillet.
6
Mix in the sour cream and one cup of the salsa verde until everything becomes well combined. Remove skillet from heat.
7
Inside the prepared baking dish, spread 1/2 cup of salsa verde at the bottom.
8
Layer four tortillas at the bottom, tearing to fit if needed.
9
Top the tortillas evenly with 1/3 of the skillet mixture and sprinkle 1/2 cup of cheese on top.
10
Repeat these layers two more times and top the final layer with the remaining cheese.
11
Cover your baking dish with foil and bake for 20 minutes.
12
Remove the foil and bake for an additional 10 minutes, until the cheese is melted and slightly browned.
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Health Info
Macros
115g
CARBS
30g
FAT
37g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
MILK
WHEAT
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