Double Corn Tortilla Casserole
Packed with bold flavors and wholesome ingredients, this Double Corn Tortilla Casserole is the ultimate comfort food with a Tex-Mex twist. Layered with soft corn tortillas, a zesty blend of black beans, sweet corn, and diced tomatoes with green chilies, and topped with melted Mexican blend cheese, this casserole delivers savory satisfaction in every bite. Seasoned with chili powder and cumin for a bold kick, it’s an easy, one-pan meal perfect for busy weeknights or casual gatherings. Ready in just 45 minutes, this vegetarian dish is customizable with optional fresh cilantro and a dollop of sour cream for serving. Serve it warm, and watch this budget-friendly casserole become a family favorite! Keywords: double corn tortilla casserole, Tex-Mex casserole recipe, vegetarian dinner idea, easy corn tortilla casserole.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 15 ounces black beans, drained and rinsed
- 1 cup sweet corn, canned or frozen (thawed)
- 14 ounces diced tomatoes with green chilies, drained
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 corn tortillas
- 2 cups shredded Mexican blend cheese
- 0.25 cup fresh cilantro, chopped (optional)
- 1 cup sour cream (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with a little olive oil or cooking spray.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes, until softened.
Stir in the minced garlic and cook for another minute until fragrant.
Add the black beans, sweet corn, diced tomatoes with green chilies, chili powder, cumin, salt, and black pepper to the skillet. Stir to combine and let the mixture simmer for 5 minutes. Remove from heat.
Layer 4 corn tortillas on the bottom of the prepared baking dish, slightly overlapping them to cover the entire surface.
Spread half of the bean and corn mixture evenly over the tortillas. Sprinkle 1 cup of shredded Mexican blend cheese on top.
Add another layer of 4 corn tortillas, followed by the remaining bean and corn mixture. Top with the remaining 1 cup of shredded cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Let the casserole cool for 5-10 minutes. Garnish with fresh cilantro, if desired, and serve with sour cream on the side.
Nutrition Facts
Calories |
3150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.5 g | 192% | |
| Saturated Fat | 70.8 g | 354% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 5564 mg | 242% | |
| Total Carbohydrate | 336.1 g | 122% | |
| Dietary Fiber | 68.5 g | 245% | |
| Total Sugars | 42.1 g | ||
| Protein | 118.4 g | 237% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2441 mg | 188% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 3698 mg | 79% | |
*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.
