EST. COOKING TIME: 25–35 MINUTES • ALLERGENS: MILK, WHEAT

MEXICAN TORTILLA CASSEROLEwith Tomato and Avocado Salad

SERVES 4

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FAMILY

FAMILY PAIRINGS:

Chardonnay or Pinot Noir

Tropical or Toasted Lager

Chocolate or Vanilla Milk

FAMILY MEAL KITSMeet THE MOM 100

1. Make family mealtime a priority a few times a week. Put it in everyone's calendar, and don’t let it get bumped!

2. Let each kid own the answer to "What's for dinner?" once a week—a night when they get to choose the recipe or meal kit.

3. Get the kids involved in the prep. Cooking together and allowing them to make small judgment decisions ("Is the sauce thick enough?") gives them a sense of ownership.

4. Got a good story, a funny joke, or saw something weird on the train? File it away for dinner conversation.

5. Ask specific questions at the table. “How far along are you in building your model of the Temple of Dendur?” is better than “How’s school?”

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Show Us Your SkillsSnap a pic of your creation and tag @FreshDirect using #FDMealKits for a chance to be featured on our Instagram account!

Finding time for family dinners can be tough. Here are five tips to get more out of your meal.

Essentially a lasagna with tortillas standing in for noodles, this is a dish that can be on the table in no time. It’s vegetarian, yet substantial. There will be leftovers, which are

great heated up for a couple of lunches or dinners later in the week. If you have a springform pan, you can pop out the tortilla casserole to serve, which looks pretty, but a regular pan

will also work fine—just serve straight from the pan.

Katie Workman is a cook, writer, mother of two, and an advocate for family meals, which is the inspiration behind the dinners she's designed exclusively for FreshDirect. She is the author of two award-winning cookbooks, Dinner Solved! and The Mom 100 Cookbook.

1 onion1 garlic clove 1 can cannellini beans1 can kidney beans2 ears fresh corn 5 oz. baby spinach leaves2 tsp. chili powder1 tsp. ground cumin1 can crushed tomatoes¼ cup tomato paste4 8-inch flour tortillas8 oz. shredded jack/cheddar cheese2 tbsp. balsamic vinegar2 avocados 10 oz. cherry tomatoes ¼ oz. fresh cilantro 2 oz. sour cream ½ cup salsa ranchera

HAVE ON HAND:olive oilsaltpepper

INGREDIENTS

The little ones can layer the tortillas, bean mixture, and cheese. They can also mix up the dressing, cut the tomatoes and avocados with an age-appropriate knife (remove avocado pit first), toss the salad, and pull off the cilantro leaves.

TOOLS:large skillet9-inch round cake pan, springform pan, or baking dishstrainer3 small bowlslarge bowl

WHAT YOU’LL NEED:

FD.VEGE8

Let the kids help

THE MOM 100 SAYS:

Toppings like cilantro, sour cream, and salsa can be added to dress up a wedge of the tortilla casserole for those who like it, skipped for those who like the casserole as is.

Step One: Prepare Your Ingredients Step Two: Cook the Onion and Spices

Step Five: Bake the Casserole and Make the Salad

Step Three: Make the Filling

Step Six: Plate Your Dinner

Preheat the oven to 400 °F. Lightly oil a 9-inch round cake pan, springform pan, or baking dish. Chop the onion, and finely mince the garlic. Empty both cans of beans into a strainer and rinse. Cut the kernels from the ears of corn. Coarsely chop the spinach.

Place one tortilla in the pan. Spread ¼ of the bean and tomato mixture evenly over the tortilla. Sprinkle ¼ of the shredded cheese evenly over the top. Repeat with three more layers, ending with the last ¼ of the bean mixture and then the last ¼ of shredded cheese.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion, garlic, chili powder and cumin, and cook until the onion is softened, about 3 minutes.

Stir in the tomatoes and the tomato paste into the onion mixture in the skillet, then stir in the beans. Season with ½ teaspoon of salt and ¼ teaspoon of pepper. Let the bean mixture simmer until everything is hot, about 3 minutes. Add the corn and spinach, and stir until the spinach has wilted and everything is well mixed and hot, about 3 minutes. Taste and season with salt and pepper as necessary.

Bake the tortilla casserole until it’s hot throughout and the top is lightly browned, about 20 minutes. While the casserole is baking, combine the balsamic vinegar with 3 tbsp. olive oil and a pinch of salt and pepper in a large bowl. Cut the tomatoes into halves or quarters, depending on their size, and add to the bowl. Pit, peel, and cut the avocado into 1-inch cubes and add to the bowl. Toss gently to combine.

Pull the cilantro leaves off the stem and place in a small bowl. Place the sour cream and salsa into other individual small bowls. When the casserole is done, let it sit for at least 5 minutes, preferably 10, then cut it into wedges using a sharp knife. Pass the cilantro, sour cream, and salsa on the side as optional casserole toppings. Serve with salad.

Step Four: Layer the Casserole