Vegetarian Tortilla Bake
Layered with bold Tex-Mex flavors, this Vegetarian Tortilla Bake is a hearty, crowd-pleasing dish perfect for weeknight dinners or potlucks. Packed with wholesome ingredients like black beans, zucchini, and corn, and seasoned with a medley of cumin and chili powder, this recipe delivers comfort food that’s both nourishing and delicious. Alternating layers of soft tortillas, zesty vegetable filling, and gooey Mexican blend cheese create a casserole that’s as satisfying to eat as it is easy to make. Ready in just about an hour, this vegetarian delight can be customized with fresh cilantro and a creamy dollop of sour cream for the perfect finishing touch. Whether you're feeding a family or hosting friends, this baked tortilla stack is sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 large red bell pepper, diced
- 1 medium zucchini, diced
- 3 cloves garlic cloves, minced
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 6 medium-sized flour tortillas
- 2 cups shredded Mexican blend cheese
- 0.25 cup fresh cilantro, chopped (optional)
- 0.5 cup sour cream (for garnish, optional)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set it aside.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper, sautéing for 3-4 minutes until softened.
Add the zucchini and continue to cook for another 3 minutes. Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the black beans, corn kernels, diced tomatoes with green chilies, cumin, chili powder, salt, and black pepper. Stir to combine and let the mixture simmer for 5 minutes. Remove from heat.
Place two tortillas in the bottom of the baking dish, slightly overlapping them to cover the base.
Spread 1/3 of the vegetable mixture over the tortillas, followed by a layer of 1/3 of the shredded cheese.
Repeat this process two more times, creating a total of three layers, finishing with the remaining cheese on top.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
Allow the tortilla bake to cool for 5-10 minutes before slicing and serving.
Garnish with chopped cilantro and a dollop of sour cream, if desired. Enjoy!
Nutrition Facts
Calories |
2711 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.2 g | 172% | |
| Saturated Fat | 66.4 g | 332% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 260 mg | 87% | |
| Sodium | 6136 mg | 267% | |
| Total Carbohydrate | 281.5 g | 102% | |
| Dietary Fiber | 54.2 g | 194% | |
| Total Sugars | 44.3 g | ||
| Protein | 112.6 g | 225% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2446 mg | 188% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 3809 mg | 81% | |
*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.
