PREP: 35 minutes BAKE: 30 minutes STAND: 10 minutes OVEN: 375°F MAKES 6 to 8 servings
- 1⁄2 cup chopped onion (1 medium)
- 2 tablespoons olive oil
- 6 cloves garlic, minced
- 5 cups sliced fresh mushrooms
- 11⁄4 cups sliced yellow summer squash (1 medium)
- 3⁄4 cup chopped red sweet pepper (1 medium)
- 1⁄2 cup frozen whole kernel corn
- 1 6-ounce package fresh baby spinach
- 3 eggs
- 2 cups cream-style cottage cheese
- 11⁄2 cups crumbled Cotija cheese or shredded mozzarella cheese (6 ounces)
- 1⁄2 cup fresh cilantro leaves
- 10 6-inch corn tortillas
- 13⁄4 cups salsa
1 Preheat oven to 375°F. Lightly grease a 2-quart baking dish; set aside. In an extra-large skillet cook onion in hot oil over medium heat about 5 minutes or until tender, stirring occasionally. Add garlic; cook and stir for 30 seconds. Add mushrooms, squash, sweet pepper, and corn. Cook and stir for 5 to 7 minutes or until mushrooms are tender and squash is crisp-tender. Stir in spinach. Cook and stir just until spinach starts to wilt. Set aside.
2 In a food processor or blender combine eggs, cottage cheese, and 11⁄4 cups of the Cotija cheese. Cover and process or blend until well mixed. Add cilantro. Cover and process or blend with several on/off pulses until cilantro is chopped.
3 To assemble, arrange 5 of the tortillas in the bottom of the prepared baking dish, cutting as necessary to fit. Spread with cheese mixture and vegetable mixture. Top with the remaining 5 tortillas, cutting as necessary to fit. Spread with salsa; sprinkle with the remaining 1⁄4 cup Cotija cheese.
4 Bake, uncovered, for 30 to 40 minutes or until mixture is set. Let stand for 10 minutes before serving.
PER SERVING: 441 cal., 22 g total fat (9 g sat. fat), 152 mg chol., 1,163 mg sodium, 39 g carb., 7 g fiber, 26 g pro.
FAQ
Q: How can I add more protein to this vegetarian casserole
A: This recipe is already a great source of vegetarian protein with 26 grams per serving from eggs, cottage cheese, and Cotija cheese. To boost it even further, you could add a cup of rinsed black beans or pinto beans to the vegetable mixture.
Q: Can I make this vegetarian tortilla casserole vegan
A: Yes, you can adapt this recipe to be vegan. Replace the eggs with a vegan egg substitute, use a plant-based cottage cheese or a blended silken tofu mixture for the cheese sauce, and substitute the Cotija/mozzarella with your favorite dairy-free shredded cheese.
Q: What’s a good vegetarian substitute for Cotija cheese
A: If you can’t find Cotija cheese, you can easily substitute it with crumbled feta for a similar salty flavor. For a milder, meltier option, shredded mozzarella or a Monterey Jack cheese works perfectly in this recipe.
Q: Is this vegetarian tortilla bake good for meal prep
A: Absolutely. You can assemble the entire casserole a day in advance, cover, and refrigerate it before baking. You can also store leftovers in an airtight container in the refrigerator for up to 4 days. It reheats well in the oven or microwave.
