Southwest Tortellini Casserole
Turn up the heat on comfort food with this Southwest Tortellini Casserole, a bold and flavorful twist on traditional pasta bakes! Packed with tender, cheese-filled tortellini, zesty enchilada sauce, and a medley of Tex-Mex favorites like black beans, corn, and diced tomatoes with green chilies, this casserole delivers an irresistible fusion of creamy, spicy, and savory flavors. A topping of bubbly, golden Mexican cheese blend adds a perfect finishing touch, while spices like cumin, chili powder, and garlic powder tie everything together with a robust Southwest kick. Ready in just 40 minutes and perfect for feeding a hungry crowd, this easy-to-make dish is your new go-to for weeknight dinners or casual gatherings. Garnish with fresh cilantro for a pop of color and extra flavor, and watch as everyone comes back for seconds!
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Recipe Information
Ingredients
- 20 oz cheese tortellini
- 1 tbsp olive oil
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 15 oz black beans, drained and rinsed
- 1 cup frozen corn
- 10 oz diced tomatoes with green chilies
- 10 oz enchilada sauce
- 2 cups shredded Mexican cheese blend
- 1 tsp ground cumin
- 1 tsp chili powder
- 0.5 tsp garlic powder
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 cup fresh cilantro, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the cheese tortellini according to the package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and red bell pepper. Sauté for 3-4 minutes, or until softened.
Add the black beans, frozen corn, diced tomatoes with green chilies, and enchilada sauce to the skillet. Stir to combine.
Season the mixture with cumin, chili powder, garlic powder, salt, and black pepper. Simmer for 5 minutes, allowing the flavors to meld together.
Add the cooked tortellini to the skillet and gently toss to coat them in the sauce.
Transfer the mixture to a greased 9x13-inch baking dish. Spread it out evenly.
Sprinkle the shredded Mexican cheese blend over the top of the casserole.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it cool for a few minutes. Garnish with chopped fresh cilantro, if desired.
Serve warm and enjoy your Southwest Tortellini Casserole!
Nutrition Facts
Calories |
507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.3 g | 25% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 936 mg | 41% | |
| Total Carbohydrate | 60.9 g | 22% | |
| Dietary Fiber | 8.5 g | 31% | |
| Total Sugars | 6.7 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 410 mg | 32% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 532 mg | 11% | |
*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.
