California Mexican Tortilla Casserole
Indulge in the vibrant flavors of the Southwest with this hearty California Mexican Tortilla Casserole! This layered dish combines zesty black beans, sweet corn, and diced tomatoes with green chilies, seasoned to perfection with cumin and chili powder. Flour tortillas and a generous amount of melted Mexican cheese blend create a comforting casserole that’s rich, satisfying, and incredibly easy to assemble. Topped with fresh avocado slices, a sprinkle of cilantro, and a squeeze of lime, this crowd-pleaser is perfect for busy weeknights or potlucks. Ready in just 50 minutes, this savory, cheesy masterpiece is sure to become a family favorite. Serve with a dollop of sour cream for the ultimate Tex-Mex experience!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 1 medium Red bell pepper, diced
- 1 15-ounce can Black beans, drained and rinsed
- 1 cup Frozen corn
- 1 10-ounce can Diced tomatoes with green chilies
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 6 medium Flour tortillas, cut into halves
- 2 cups Shredded Mexican cheese blend
- 1 large Avocado, sliced
- 0.25 cup Cilantro, chopped
- 4 pieces Lime wedges
- 0.5 cup Sour cream
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with cooking spray or olive oil.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3–4 minutes, until softened.
Stir in the minced garlic and diced red bell pepper. Cook for another 2 minutes until fragrant and the vegetables are tender.
Add the black beans, frozen corn, diced tomatoes with green chilies, ground cumin, chili powder, salt, and pepper to the skillet. Stir to combine and let it cook for 5–7 minutes until the mixture is heated through.
Spread a thin layer of the bean and vegetable mixture onto the bottom of the prepared baking dish.
Place two halved tortillas over the mixture to create a layer, cutting them as needed to fit the pan.
Spread about 1/3 of the remaining bean and vegetable mixture over the tortillas, followed by 1/2 cup of shredded cheese.
Repeat the layering process two more times, finishing with a layer of bean mixture topped with the remaining cheese.
Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is melted and bubbly.
Remove the casserole from the oven and let it cool for 5 minutes.
Top the casserole with sliced avocado, chopped cilantro, and lime wedges. Serve with a dollop of sour cream on each portion. Enjoy!
Nutrition Facts
Calories |
4273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 263.9 g | 338% | |
| Saturated Fat | 116.1 g | 580% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 570 mg | 190% | |
| Sodium | 7928 mg | 345% | |
| Total Carbohydrate | 327.2 g | 119% | |
| Dietary Fiber | 60.8 g | 217% | |
| Total Sugars | 37.4 g | ||
| Protein | 187.3 g | 375% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 4198 mg | 323% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 3928 mg | 84% | |
*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.
