Layered tortilla casserole with guacamole
This family friendly casserole with flavorful layers of refried beans, salsa, and soft tortillas can be quickly assembled ahead of time. If refried beans are unavailable, you can mash a can of drained and rinsed pinto beans.
- 1 (24 oz) jar tomato salsa
- 8 flour tortillas
- 2 (16 oz) cans refried beans
- 1 cup shredded soy Monterey Jack cheese
- 1 ripe Hass avacado
- 1 tablespoon freshly squeezed lime juice
- Salt and freshly ground black pepper
Cooking time 30mins
Preheat the over 350 degrees 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 1/2 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 avocade with lime juice and salt and pepper to taste.
Serve with the casserole.