Three Layered Cheesy QuesorittoPrint Recipe
- 3 T olive oil, divided
- 1 onion, small dice
- 3 cloves garlic, minced
- 2 handfuls fresh spinach
- 1, 15 oz can corn, drained
- 1, 15 oz can black beans, rinsed and drained
- 2 tablespoons taco seasoning (I like Ortega brand)
- 1 cup marinara sauce
- 1/2 cup salsa (mild or spicy)
- 2 cups cooked brown rice
- 3 very large whole wheat tortillas
- 2 1/2 cups shredded mozzarella cheese
Heat oven to 400 degrees
Heat two tablespoons of olive oil in a large and deep frying pan. Sauté the onion and garlic until fragrant, 5 minutes. Add the spinach and let wilt for 3 minutes.
Add the corn, black beans, taco seasoning and rice. Mix together for 5 minutes and remove to a medium bowl. Add the marinara, and salsa to the rice mixture and mix well. Reserve.
Wipe out your pan using a paper towel and coat pan in remaining 1 tablespoon of oil. Place one tortilla in the pan. Layer with 1/3 of the rice mixture. Top with 1/2 cup cheese. Place the next tortilla on top of the cheese and top with another 1/3 of the filling and top with cheese. Repeat one more time layering the last tortilla, topping with remaining rice mixture and finish with 1 cup of shredded mozzarella.
Bake uncovered for 20-30 minutes until the cheese is bubbly and golden brown.