Tortilla Casserole
Dive into the vibrant flavors of this tortilla casserole, a perfect weeknight dinner that blends bold Mexican-inspired ingredients into a hearty, crowd-pleasing dish. Layers of soft corn tortillas are stacked with a savory mix of spiced black beans, corn, bell peppers, and diced tomatoes with green chilies, creating a colorful and flavorful base. Creamy sour cream and a duo of melted cheddar and Monterey Jack cheeses bring richness and irresistible gooeyness to every bite. Easy to prepare and baked to bubbly perfection in just under an hour, this casserole is ideal for feeding a hungry family or entertaining guests. Garnish with fresh cilantro and a squeeze of lime for the perfect finishing touch. Whether served on its own or alongside a crisp green salad, this tortilla casserole is comfort food at its finest—and great for leftovers too!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium bell pepper, diced (any color)
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 14.5 ounces diced tomatoes with green chilies
- 15 ounces black beans, drained and rinsed
- 1 cup corn kernels, drained if canned
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 8 corn tortillas
- 2 tablespoons cilantro, chopped (optional, for garnish)
- 4 lime wedges (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper, sautéing until softened, about 5 minutes.
Add the minced garlic, cumin, chili powder, and smoked paprika to the skillet. Stir and cook for an additional minute until aromatic.
Stir in the diced tomatoes with green chilies, black beans, and corn kernels. Simmer for 5–7 minutes to let the flavors meld. Remove the mixture from heat.
Spread a thin layer of the bean and vegetable mixture on the bottom of the prepared baking dish.
Place a layer of corn tortillas over the mixture, tearing them as needed to cover the surface.
Spread half of the remaining bean and vegetable mixture over the tortillas, followed by half of the sour cream and a layer of shredded cheddar cheese.
Repeat with another layer of tortillas, the rest of the bean and vegetable mixture, and the remaining sour cream.
Top the casserole with a final layer of tortillas, and sprinkle the shredded cheddar and Monterey Jack cheeses evenly 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 melted and bubbling.
Let the casserole cool for 5–10 minutes before slicing. Garnish with chopped cilantro, and serve with lime wedges if desired.
Nutrition Facts
Calories |
3624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.7 g | 251% | |
| Saturated Fat | 105.8 g | 529% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 457 mg | 152% | |
| Sodium | 3259 mg | 142% | |
| Total Carbohydrate | 348.7 g | 127% | |
| Dietary Fiber | 69.4 g | 248% | |
| Total Sugars | 52.1 g | ||
| Protein | 153.7 g | 307% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 3235 mg | 249% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 3425 mg | 73% | |
*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.
