Mexican Tortilla Casserole

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Prep Time20 minutes
Cook Time35minutes
Passive Time
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I came across a recipe yesterday that I used as a template for this one. The original, in my opinion, lacked imagination and a variety of flavor levels.

It comes together in about 20 minutes, along with the 35-minute cooking time, (5 minutes for sauteeing vegetables, 30 minutes for baking) which means dinner will be ready in less than 1 hour.

When putting the casserole together, I recommend using a 9×13″ glass baking pan and cutting one of the corn tortillas in half to fill open spaces on the bottom layer. I started by placing 3 of the tortillas in a row, filling the second row with two, and placing the two halves on each side to fill the entire bottom of the baking pan.

If you have any questions, please feel free to ask me in the comments section or send me an email.




  • 2 Tbl. olive oil
  • 1 large shallot diced
  • 1 small yellow squash diced into 1/2" pieces
  • 1 small zucchini, diced into 1/2" pieces
  • 1/2 tsp. salt or to taste
  • 1/2 cup vegan Parmesan
  • 2 cups vegan Mozzarella cheese shreds
  • 16 regular corn tortillas
  • 16 oz. Salsa Verde
  • 1 large tomato diced
  • 1/3 cup cilantro diced into small pieces
  • 12 oz. frozen spinach, thawed and drained


  1. Heat oil in saute pan and add shallot, squash, and zucchini. Cook over medium heat for 5 minutes or until tender but not mushy. Add salt and set aside.
  2. In a medium bowl, combine parmesan and mozzarella cheese. Set aside.
  3. Preheat oven to 350 degrees and spray a 9x13" pan. Place 6 tortillas in the bottom, making sure that all areas of the bottom of the baking dish are covered.
  4. Top tortillas with half of the shallot, squash, and zucchini mixture, followed by 1/3 of the cheese and 1/3 of the salsa verde.
  5. Top layer with 5 tortillas, drained spinach, tomato, shallot/squash/zucchini mixture, 1/3 of the salsa verde, 1/3 of the cheese, and 1/3 cup of cilantro.
  6. Top second layer with remaining 5 tortillas, salsa verde, and cheese. Bake at 350 degrees, uncovered for 30 minutes.
  7. OPTIONAL: Top each serving with fresh avocado, additional cilantro, and a dollop of sour cream.

About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.


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