Layered Tortilla Casserole
Satisfy your comfort food cravings with this irresistible Layered Tortilla Casserole, a hearty and flavorful dish that's perfect for family dinners or meal prep. Packed with layers of tender flour tortillas, a zesty bean and vegetable filling featuring black beans, sweet corn, and diced tomatoes, and melty Mexican cheese, this casserole is a true crowd-pleaser. Seasoned with bold chili powder and cumin, every bite bursts with Tex-Mex flair. Ready in under an hour with just 20 minutes of prep time, it’s an easy, oven-baked masterpiece that serves six hungry mouths. Top it off with fresh cilantro and a dollop of tangy sour cream for a comforting, colorful, and customizable meal that’ll have everyone asking for seconds. Perfect for anyone searching for a quick vegetarian casserole recipe or simple weeknight dinner inspiration!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 bell pepper, diced (any color)
- 1 15-ounce can black beans, rinsed and drained
- 1 cup corn kernels, fresh or frozen
- 1 14-ounce can diced tomatoes, with juice
- 1 cup tomato sauce
- 1.5 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 6 flour tortillas (10-inch)
- 2 cups shredded Mexican cheese blend
- 2 tablespoons fresh cilantro, chopped (optional)
- sour cream (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and diced bell pepper. Cook for another 2-3 minutes until the bell pepper softens.
Add the black beans, corn, diced tomatoes (with juice), tomato sauce, chili powder, cumin, salt, and black pepper to the skillet. Stir to combine and simmer for 5-7 minutes to blend the flavors.
Grease a 9x13-inch baking dish lightly with oil or cooking spray.
Place two flour tortillas on the bottom of the dish, overlapping slightly if necessary.
Spread a third of the bean and vegetable mixture evenly over the tortillas, followed by a third of the shredded cheese.
Repeat the layering process two more times: tortillas, bean mixture, and cheese, ending with a layer of cheese on top.
Cover the dish with foil and bake in the preheated oven for 20 minutes. Then remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbling.
Remove the casserole from the oven and let it rest for 5-10 minutes before slicing.
Garnish with chopped cilantro, if desired, and serve with sour cream on the side.
Nutrition Facts
Calories |
529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.9 g | 28% | |
| Saturated Fat | 9.3 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 1237 mg | 54% | |
| Total Carbohydrate | 62.5 g | 23% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 7.5 g | ||
| Protein | 20.8 g | 42% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 375 mg | 29% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 694 mg | 15% | |
*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.
