Spinach and Corn Tortilla Bake
Satisfy your cravings for a hearty, comforting meal with this Spinach and Corn Tortilla Bake—a vibrant and cheesy casserole perfect for weeknight dinners or casual gatherings. This recipe layers zesty tomato sauce, tender corn tortillas, and a flavorful spinach and corn filling seasoned with cumin and chili powder for a Tex-Mex-inspired twist. Topped with a melted blend of mozzarella and cheddar cheese, this bake emerges from the oven irresistibly golden and bubbly. Ready in under an hour with just 15 minutes of prep time, this dish is an effortless crowd-pleaser that’s both vegetarian-friendly and loaded with wholesome ingredients like fresh spinach and sweet corn. Serve it warm, garnished with fresh cilantro for a pop of color and flavor, and watch your family or guests come back for seconds!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 3 pieces Garlic cloves, minced
- 1 piece Yellow onion, diced
- 10 cups Fresh spinach, roughly chopped
- 2 cups Sweet corn kernels (fresh, frozen, or canned)
- 1 teaspoon Cumin powder
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1.5 cups Tomato sauce
- 8 pieces Corn tortillas
- 2 cups Shredded mozzarella cheese
- 1 cup Shredded cheddar cheese
- 0.25 cup Fresh cilantro, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with a thin coat of olive oil.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and diced onion. Cook, stirring frequently, for 2-3 minutes until the onion is translucent and fragrant.
Add the chopped spinach to the skillet in batches, stirring until wilted. This will take about 4-5 minutes. Stir in the sweet corn, cumin powder, chili powder, salt, and black pepper. Cook for another 2-3 minutes, then remove the skillet from the heat.
Spread a thin layer of tomato sauce (about 0.5 cup) on the bottom of the prepared baking dish.
Arrange 4 corn tortillas in an even layer over the tomato sauce, overlapping slightly if needed.
Spread half of the spinach and corn mixture over the tortillas. Sprinkle 1 cup of shredded mozzarella cheese on top.
Repeat the layers: 4 more tortillas, the remaining spinach and corn mixture, and another cup of mozzarella cheese.
Pour the remaining tomato sauce (about 1 cup) evenly over the top. Sprinkle the shredded cheddar cheese over the sauce.
Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
Remove the tortilla bake from the oven and let it cool for 5-10 minutes. Garnish with freshly chopped cilantro, if desired. Slice into portions and serve warm.
Nutrition Facts
Calories |
2988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.5 g | 178% | |
| Saturated Fat | 60.0 g | 300% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 282 mg | 94% | |
| Sodium | 5773 mg | 251% | |
| Total Carbohydrate | 314.8 g | 114% | |
| Dietary Fiber | 59.0 g | 211% | |
| Total Sugars | 43.3 g | ||
| Protein | 145.4 g | 291% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3376 mg | 260% | |
| Iron | 27.3 mg | 152% | |
| Potassium | 5394 mg | 115% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
