Impossible Tortilla Casserole
Meet your new favorite weeknight meal: Impossible Tortilla Casserole! This layered Tex-Mex-inspired dish is a hearty, flavor-packed creation that’s as easy to make as it is satisfying to eat. Featuring layers of tender flour tortillas, a robust black bean and veggie filling infused with cumin, smoked paprika, and chili powder, and gooey melted Mexican-blend cheese, this casserole comes together in just under an hour. It’s baked to golden perfection and topped with fresh cilantro for a pop of color and brightness. Perfect for feeding a family or meal prepping for the week, this vegetarian delight brings bold flavors and comforting textures to your table. Serve it with a side of salsa, guacamole, or a crisp salad for a complete and irresistible meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen
- 1 can (10 ounces) diced tomatoes with green chilies (Rotel-style)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 6 flour tortillas (8-inch)
- 2 cups shredded Mexican-blend cheese
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper and sauté for 5 minutes, or until softened.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the black beans, corn, diced tomatoes with green chilies, cumin, smoked paprika, chili powder, salt, and black pepper. Stir well to combine and simmer the mixture for 5 minutes. Remove from heat.
Place two flour tortillas in the bottom of the prepared baking dish, overlapping slightly to cover the entire base.
Spread one-third of the bean and vegetable mixture over the tortillas, then sprinkle one-third of the shredded cheese on top.
Repeat the layering process two more times, using all the tortillas, filling, and cheese. The top layer should be cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 15 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
Let the casserole cool for 5 minutes, then garnish with fresh cilantro if desired. Slice and serve warm.
Nutrition Facts
Calories |
2581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.4 g | 156% | |
| Saturated Fat | 51.2 g | 256% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 5513 mg | 240% | |
| Total Carbohydrate | 285.7 g | 104% | |
| Dietary Fiber | 45.3 g | 162% | |
| Total Sugars | 32.9 g | ||
| Protein | 103.2 g | 206% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2240 mg | 172% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 2968 mg | 63% | |
*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.
