Cheesy Torn Corn Tortilla Casserole Meatless
Dive into the comforting layers of this Cheesy Torn Corn Tortilla Casserole, a flavorful meatless dish that's perfect for family dinners or potluck gatherings. This easy-to-make recipe combines torn corn tortillas with a robust mix of black beans, juicy diced tomatoes, sweet bell peppers, and bold spices like cumin and chili powder. The casserole is generously topped with melty Mexican-blend cheese, offering a gooey, satisfying bite in every forkful. Finished with dollops of tangy sour cream and fresh chopped cilantro, this vegetarian casserole is as vibrant as it is delicious. With just 15 minutes of prep time and a short list of pantry staples, this hearty baked dish is a crowd-pleaser that celebrates the rich, smoky flavors of Tex-Mex cuisine while remaining completely meat-free.
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Recipe Information
Ingredients
- 12 pieces corn tortillas
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 medium, diced bell pepper
- 28 ounces diced tomatoes (canned)
- 15 ounces black beans (cooked or canned, rinsed and drained)
- 1 cup frozen corn kernels
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 cups shredded Mexican-blend cheese
- 0.5 cup sour cream
- 0.25 cup, chopped cilantro
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish and set it aside.
Tear the corn tortillas into bite-sized pieces (approximately 2-inch squares). Set them aside.
In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
Add the minced garlic and diced bell pepper, stirring frequently. Cook for an additional 2-3 minutes.
Stir in the diced tomatoes (including their juices), black beans, frozen corn, ground cumin, chili powder, salt, and black pepper. Allow the mixture to simmer for 5-7 minutes, stirring occasionally.
Spread a thin layer of the tomato-bean mixture on the bottom of the prepared casserole dish.
Layer one-third of the torn tortillas evenly over the sauce. Top with one-third of the remaining tomato-bean mixture, followed by one-third of the shredded cheese. Repeat these layers two more times, ending with a final layer of cheese on top.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it rest for 5-10 minutes. Garnish with sour cream and chopped cilantro before serving.
Serve warm and enjoy your Cheesy Torn Corn Tortilla Casserole!
Nutrition Facts
Calories |
451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.4 g | 27% | |
| Saturated Fat | 10.5 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 842 mg | 37% | |
| Total Carbohydrate | 52.2 g | 19% | |
| Dietary Fiber | 9.4 g | 33% | |
| Total Sugars | 9.7 g | ||
| Protein | 18.3 g | 37% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 381 mg | 29% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 677 mg | 14% | |
*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.
