Black Bean Tortilla Casserole
Experience the comforting, bold flavors of a **Black Bean Tortilla Casserole**, a hearty, vegetarian dish that's a perfect weeknight dinner for the whole family. Layered with tender tortillas, a savory blend of black beans, juicy tomatoes, sweet corn, and aromatic spices like cumin, chili powder, and smoked paprika, this recipe delivers a Tex-Mex feast in every bite. Topped with gooey melted cheddar cheese and optionally garnished with fresh cilantro, this casserole is as vibrant as it is delicious. Ready in under an hour with simple ingredients and minimal prep, it's an ideal choice for busy evenings. Serve with a dollop of sour cream or Greek yogurt for a creamy finish, and enjoy this crowd-pleasing, gluten-free-friendly comfort food either fresh from the oven or as leftovers!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 15-ounce cans black beans, drained and rinsed
- 1 14.5-ounce can diced tomatoes, with their juices
- 1 cup frozen corn
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 6 medium flour tortillas
- 2 cups shredded cheddar cheese
- 0.25 cup fresh cilantro, chopped (optional)
- 0.5 cup sour cream or Greek yogurt, for serving (optional)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
Stir in the black beans, diced tomatoes with their juices, frozen corn, chili powder, cumin, smoked paprika, salt, and black pepper. Cook for 5-7 minutes, allowing the flavors to meld together. Remove from heat.
Spread a thin layer of the bean mixture (about 1/2 cup) on the bottom of the prepared casserole dish.
Place two tortillas on top of the bean mixture, tearing them as needed to fit in an even layer.
Spread about 1/3 of the remaining bean mixture over the tortillas, followed by 1/3 of the shredded cheddar cheese. Repeat the layers (tortillas, bean mixture, cheese) two more times, finishing with a layer of cheese on top.
Cover the casserole dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and slightly golden.
Remove the casserole from the oven and let it cool for 5-10 minutes. Sprinkle with chopped fresh cilantro, if desired.
Serve warm with sour cream or Greek yogurt on the side. Enjoy!
Nutrition Facts
Calories |
1974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.1 g | 142% | |
| Saturated Fat | 69.8 g | 349% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 5365 mg | 233% | |
| Total Carbohydrate | 175.1 g | 64% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 15.2 g | ||
| Protein | 87.0 g | 174% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2201 mg | 169% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 960 mg | 20% | |
*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.
