Roasted Vegetable Tortilla Bake
Elevate your weeknight dinners with this Roasted Vegetable Tortilla Bake, a colorful and flavor-packed dish that brings together smoky roasted vegetables, hearty black beans, and zesty spices, layered between soft flour tortillas and gooey melted cheese. Perfect for vegetarians, this recipe starts with vibrant red bell peppers, zucchini, and red onions roasted to perfection, then combined with sweet corn and tangy diced tomatoes for a savory filling. The dish is built in layers, creating a casserole-style bake that's as visually appealing as it is delicious. Ready in just an hour, this tortilla bake is ideal for feeding a crowd and can be easily garnished with fresh cilantro for a pop of brightness. Whether you're meal prepping or entertaining, this satisfying recipe delivers bold Tex-Mex flavors in every bite.
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Recipe Information
Ingredients
- 2 whole red bell peppers
- 2 medium zucchini
- 1 large red onion
- 3 tablespoons olive oil
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 15 ounces canned black beans
- 1 cup corn kernels (frozen or canned)
- 14 ounces diced tomatoes (canned)
- 6 large flour tortillas
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 0.25 cup chopped fresh cilantro (optional, for garnish)
Instructions
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Chop the red bell peppers, zucchini, and red onion into bite-sized pieces. Place them on the baking sheet.
Drizzle the vegetables with 2 tablespoons of olive oil and season with 1 teaspoon of salt, 1/2 teaspoon of black pepper, ground cumin, and chili powder. Toss to coat evenly.
Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until tender and lightly charred.
Reduce the oven temperature to 375°F (190°C).
While the vegetables are roasting, drain and rinse the canned black beans. If using canned corn, drain it as well.
In a medium bowl, combine the roasted vegetables, black beans, corn, and diced tomatoes (with their juices). Stir to mix.
Lightly grease a 9x13-inch baking dish with 1 tablespoon of olive oil.
Place 2 tortillas on the bottom of the baking dish, overlapping as needed. Spread one-third of the roasted vegetable mixture over the tortillas, then sprinkle with one-third of the shredded cheddar and Monterey Jack cheeses.
Repeat the layering process two more times, ending with a layer of cheese on top.
Cover the baking 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 bubbly and golden brown.
Let the tortilla bake cool for 5-10 minutes before slicing and serving. Garnish with fresh cilantro, if desired.
Nutrition Facts
Calories |
3581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.2 g | 223% | |
| Saturated Fat | 88.4 g | 442% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 342 mg | 114% | |
| Sodium | 9733 mg | 423% | |
| Total Carbohydrate | 376.7 g | 137% | |
| Dietary Fiber | 77.1 g | 275% | |
| Total Sugars | 50.3 g | ||
| Protein | 168.1 g | 336% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 3367 mg | 259% | |
| Iron | 29.8 mg | 166% | |
| Potassium | 5228 mg | 111% | |
*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.
