Tortilla and Bean Casserole
Dive into layers of bold flavors with this hearty Tortilla and Bean Casserole, a comforting vegetarian dish that’s perfect for weeknight dinners or meal prep. This savory casserole features a robust medley of black beans, pinto beans, and diced tomatoes, seasoned with classic spices like cumin, chili powder, and smoked paprika for a smoky, zesty kick. Soft corn tortillas and creamy melted cheddar cheese (or a dairy-free alternative) create satisfying layers that bake to golden perfection. Ready in just 45 minutes, this family-friendly recipe is as easy to make as it is delicious. Garnish with fresh cilantro and serve with a dollop of sour cream or Greek yogurt for a fresh, tangy finish. Whether you're feeding a crowd or making leftovers for the week, this casserole is a flavorful twist on classic Mexican-inspired comfort food that's sure to delight!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 cups cooked black beans (or canned, drained and rinsed)
- 2 cups cooked pinto beans (or canned, drained and rinsed)
- 1 15-ounce can diced tomatoes (canned, with juice)
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 8 small corn tortillas
- 2 cups shredded cheddar cheese (or dairy-free cheese)
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- 0.5 cup sour cream or plain Greek yogurt (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Add the minced garlic to the skillet and cook for 1 minute until fragrant.
Stir in the black beans, pinto beans, diced tomatoes with their juice, tomato paste, cumin, chili powder, smoked paprika, salt, and black pepper. Allow the mixture to simmer for 5-7 minutes, stirring occasionally, until it thickens slightly. Remove from heat.
Spread a thin layer of the bean mixture on the bottom of the prepared baking dish.
Place 2 tortillas on top of the bean mixture to cover the bottom of the dish. You may tear the tortillas to fit if necessary.
Add about one-third of the remaining bean mixture over the tortillas, spreading it evenly. Sprinkle one-third of the shredded cheese over the bean mixture.
Repeat the layering process (tortillas, bean mixture, and cheese) two more times, ending with a final 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 casserole cool for 5 minutes before slicing. Garnish with fresh cilantro, if using, and serve with sour cream or plain Greek yogurt on the side, if desired.
Nutrition Facts
Calories |
2981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.7 g | 170% | |
| Saturated Fat | 66.2 g | 331% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 4756 mg | 207% | |
| Total Carbohydrate | 319.8 g | 116% | |
| Dietary Fiber | 83.8 g | 299% | |
| Total Sugars | 31.8 g | ||
| Protein | 139.9 g | 280% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2338 mg | 180% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 4690 mg | 100% | |
*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.
