Mexican Casserole

Ingredients

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

• Canola oil

  1 tsp or 5g

• Onions

  Raw

  1 medium or 110g

• Refried beans

  Canned, fat-free

  1 can or 445g

• Tortillas

  Ready-to-bake or -fry, corn

  4 tortilla or 96g

• Salsa

  Sauce, ready-to-serve

  1 cup or 260g

• Cheddar cheese

  2 cup, shredded or 226g

Directions

1. Preheat the oven to 375°F. Lightly coat a 9-inch pie pan with non-stick cooking spray.
2. Heat oil in a saucepan over medium-high heat and sauté the diced onion until softened, about 3 minutes. Add the refried beans and cook for an additional 2 minutes until heated through.
3. Place a tortilla in the bottom of the prepared pan. Spread about one-fourth of the bean mixture over it, then layer one-fourth of the salsa over the beans. Top with another tortilla and add more of the bean mixture. Sprinkle a generous amount of cheese evenly. Repeat the layers, ensuring the top layer has plenty of salsa and cheese.
4. Bake for 15-20 minutes, or until the cheese is melted and bubbly.