Southwest Tortilla Vegetable Bake
Loaded with vibrant, fresh vegetables and bold Southwestern flavors, this Southwest Tortilla Vegetable Bake is the ultimate meatless comfort food, perfect for busy weeknights or casual gatherings. Layers of soft flour tortillas are stacked with a hearty medley of sautéed onion, zucchini, red bell pepper, corn, and protein-packed black beans, all spiced with smoky cumin and chili powder. Topped with gooey, melted Mexican blend cheese, this casserole bakes to perfection, delivering a deliciously cheesy, veggie-packed dish that’s as satisfying as it is simple to prepare. Ready in under an hour and customizable with fresh cilantro garnish, this vegetarian tortilla bake is sure to become a family favorite. Plus, it’s easy to make ahead and reheat, making it an ideal choice for meal prepping lovers.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 15-ounce can black beans, rinsed and drained
- 1 14-ounce can canned diced tomatoes, with juices
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 0.5 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 6 small (6-inch) flour tortillas
- 2 cups shredded Mexican blend cheese
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper, and sauté for 3-4 minutes until softened.
Add the zucchini and corn to the skillet, and cook for another 3-4 minutes until the vegetables are tender.
Stir in the black beans, diced tomatoes with their juices, and tomato paste. Mix well.
Add the cumin, chili powder, garlic powder, oregano, salt, and black pepper to the skillet. Stir until the mixture is evenly seasoned and heated through, about 2-3 minutes. Remove from heat.
Place one tortilla at the bottom of the prepared baking dish. Spoon about 1/6th of the vegetable mixture evenly over the tortilla. Sprinkle with a small handful of cheese.
Repeat layering with the remaining tortillas, vegetable mixture, and cheese, ending with a layer of cheese on top.
Cover the baking dish with 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 dish cool for 5 minutes before slicing. Garnish with chopped cilantro if desired, and serve warm.
Nutrition Facts
Calories |
2015 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.6 g | 141% | |
| Saturated Fat | 52.8 g | 264% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 5879 mg | 256% | |
| Total Carbohydrate | 197.0 g | 72% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 42.5 g | ||
| Protein | 82.7 g | 165% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2104 mg | 162% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2855 mg | 61% | |
*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.
