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Tortilla Casserole

Tortilla Casserole


For Alternating Layers
  • 1 Pkg of small corn tortillas
  • 1 Yam scrubbed well and grated or thin sliced
  • 2 cups of grated Butternut Squash
  • ½ Med Onion sliced thin or 1 Cup chopped green onion
  • 6 Crimini Mushrooms sliced thin (optional)
  • Cooked Black Beans or other cooked protein
Mix these Ingredients together
  • 2 Cups of Tomato Sauce or Marinara Sauce
  • 2 Garlic Cloves minced
  • Sea Salt to taste
  • Chipotle Chili Powder or Cayenne (Optional)
  • 1 Tsp Cumin
  • 1 Tsp Oregano
  • 1 Tsp Ground Black Pepper
For the Top
  • 1Cup Pepper Jack or other Cheese Grated
  • ½ Cup Chopped fresh Cilantro


Line the bottom of an 11" skillet with the sauce already prepared with the herbs and spices, then add a layer of the sliced onions, then place a layer of for tortillas and used two more cut in half to cover any holes on the bottom, put ½ cup layer of the sauce over the tortillas, top with grated butternut squash, yam and sliced mushrooms and more onions or green onions chopped, alternate the same procedure until you made three layers on the last tortilla layer and vegetables on top add the cheese then spread the cilantro.

Bake on top of the stove in a Saladmaster 316Ti 11" Skillet with Cover at medium heat for 10 minutes, then turn to low. Cook for 5 more minutes and turn it off. Let it rest in the pan for 5 minutes before serving.

Tip If using an electric skillet you can bake it at 350 degreed Fahrenheit and then turn to 200 F. until the vegetables are cooked. If using the Oven method: Bake for 45 minutes in a 350 F. degrees pre-heated oven or until the vegetables are tender.