LAYERED TORTILLA CASSEROLE

[Guest guest]

We made this a couple of days ago and it's great.

 

LAYERED TORTILLA CASSEROLE

 

3 Tbs flour

2 cups rice (or soy) milk

¾ tsp ground cumin

½ tsp dried cilantro

½ tsp salt

¼ tsp black pepper

2 cups cauliflower florets

1 red & 1 green pepper, diced

4-ounce can chopped mild green chilies, drained

1 ½ cups frozen corn kernels, thawed

8 6-inch tortillas

1 cup shredded jack cheese (about 4 ounces)

 

Preheat oven to 375 degrees. Spray an 11 x 7 inch baking dish with nonstick cooking spray. Place the flour in a large saucepan over medium heat and gradually whisk in the milk until no lumps remain. Bring to a boil and whisk in the cumin, cilantro, salt and pepper. Cook, whisking frequently, until the mixture is slightly thickened, about 3 min.

 

Stir in the cauliflower, peppers and chilies and cook, stirring occasionally until the cauliflower and peppers are crisp-tender, about 5 min. Remove from heat and stir in the corn.

 

Place 2 tortillas in the baking dish and spoon ¼ of the vegetable mixture on top. Repeat 3 more times with the remaining tortillas and vegetable mixture. Sprinkle the cheese on top, cover with foil and bake for 10 min. Uncover and bake for 5 minutes longer, or until cheese is lightly browned.

 

Laura