Vegetarian Tortilla Casserole
Savor the comforting layers of flavor in this Vegetarian Tortilla Casserole, a hearty and wholesome dish that's perfect for weeknight dinners or meal prep. Packed with vibrant vegetables like zucchini, red bell pepper, and corn, this casserole is infused with zesty spices such as chili powder, cumin, and paprika for a bold, Tex-Mex-inspired taste. The ingredients are layered between soft flour tortillas and melty cheddar cheese, then baked to golden perfection for a satisfying meal that’s both vegetarian-friendly and family-approved. Quick to prepare in just 20 minutes and ready in under an hour, this recipe is a crowd-pleaser that’s easy to customize with fresh cilantro or a dollop of sour cream. Whether you’re looking for a budget-friendly dinner or a cozy dish to share, this tortilla casserole delivers big flavor with minimal effort!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 15 ounces canned black beans, rinsed and drained
- 1 cup canned corn, drained
- 14.5 ounces canned diced tomatoes, with juices
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 6 medium flour tortillas
- 2 cups shredded cheddar cheese
- 2 tablespoons cilantro, chopped (optional)
- 0.5 cup sour cream (optional, for serving)
Instructions
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or a little olive oil.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until translucent.
Add the minced garlic, diced red bell pepper, and diced zucchini to the skillet. Cook for another 5 minutes until the vegetables are soft.
Stir in the black beans, corn, diced tomatoes (with their juices), chili powder, cumin, paprika, salt, and pepper. Cook for another 5 minutes, stirring occasionally, to let the flavors combine. Remove the skillet from heat.
Place 2 tortillas on the bottom of the prepared baking dish, overlapping slightly if necessary. Spread one-third of the vegetable mixture over the tortillas, then sprinkle one-third of the shredded cheddar cheese on top.
Repeat the layering process two more times with the remaining tortillas, vegetable mixture, and cheese, finishing with a layer of cheese on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 15 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Let the casserole rest for 5 minutes before slicing and serving. Garnish with fresh cilantro and serve with a dollop of sour cream if desired.
Nutrition Facts
Calories |
2790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.7 g | 182% | |
| Saturated Fat | 74.6 g | 373% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 7768 mg | 338% | |
| Total Carbohydrate | 283.8 g | 103% | |
| Dietary Fiber | 49.4 g | 176% | |
| Total Sugars | 40.7 g | ||
| Protein | 119.5 g | 239% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2464 mg | 190% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 3490 mg | 74% | |
*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.
