Layered Black Bean Tortilla Bake is lasagna energy on a Tuesday timeline — corn tortillas layered with a thick, cumin-scented black bean mixture and melted Jack cheese. Every forkful gets all three layers. It has never once lasted as leftovers at my house.
Craving a cozy, satisfying meal that brings all the flavor without the fuss? Look no further! This Layered Black Bean Tortilla Bake is your new weeknight hero. Imagine tender corn tortillas nestled between layers of a rich, savory bean and vegetable mixture, all smothered in glorious, melty cheese. It’s like a deconstructed enchilada casserole, and it’s guaranteed to have everyone coming back for seconds. Plus, it’s incredibly easy to throw together, making it perfect for busy evenings when you need a delicious dinner on the table fast.
Ingredients
• 2 cups (480 ml) chopped onions, about 2 large
• 1 14.5-ounce / 411g (14.5 oz) can diced tomatoes, undrained
• 1 1/2 cups (480 ml) chopped green bell pepper, about 2 medium
• 3/4 cup (960 ml) picante sauce
• 2 teaspoons (10 ml / 0.3 fl oz) ground cumin
• 2 cloves garlic, minced
• 2 15-ounce / 425g (15 oz) cans black beans or red kidney beans, rinsed and drained
• 12 6-inch corn tortillas
• 2 cups / 8 ounces / 226g (8 oz) shredded reduced-fat Monterey Jack cheese
• Shredded lettuce, for serving (optional)
• Sliced fresh red chile pepper, for serving (optional)
Instructions
1. Preheat your oven to 350°F / 175°C. In a large skillet, combine the chopped onions, undrained tomatoes, green pepper, picante sauce, cumin, and garlic. Bring to a boil, then reduce the heat and simmer, uncovered, for 10 minutes. Stir in the rinsed and drained beans.
2. To assemble, spread one-third of the bean mixture in the bottom of an ungreased 3-quart (9×13 inch) rectangular baking dish. Top with 6 tortillas, overlapping as needed, and sprinkle with 1 cup (240 ml) of cheese.
3. Repeat the layers: Add another one-third of the bean mixture, top with the remaining 6 tortillas, and finish with the last of the bean mixture.
4. Cover the dish with foil and bake for 30 to 35 minutes, or until heated through. Carefully remove the foil and sprinkle with the remaining 1 cup (240 ml) of cheese.
5. Let the casserole stand for 10 minutes before slicing and serving. This helps it hold its shape. Serve on shredded lettuce and garnish with fresh chile pepper, if desired.
Nutritional Information
• Per Serving: 267 calories
• Total Fat: 7g (4g saturated)
• Cholesterol: 20mg
• Sodium: 971mg
• Carbohydrates: 43g
• Fiber: 10g
• Protein: 15g
Pro Tips
• To significantly reduce the sodium content, always rinse canned beans in a colander under cold running water until the water runs clear.
• Make it Vegan: Easily make this dish vegan by swapping the Monterey Jack for your favorite dairy-free shredded cheese.
• Boost the Veggies: Feel free to add a cup of corn (frozen or canned and drained) or some chopped zucchini to the skillet along with the other vegetables for extra nutrients and texture.
• Make-Ahead Magic: Assemble the entire casserole (without the final cheese topping) up to 24 hours in advance. Cover and refrigerate. You may need to add 10-15 minutes to the covered baking time.
• Chile peppers contain oils that can irritate your skin and eyes. Wear gloves when handling them, and wash your hands thoroughly with soap and warm water afterward.
FAQ
Q: Can I make this black bean tortilla bake vegan
A: Absolutely! To make this recipe vegan, simply swap the reduced-fat Monterey Jack cheese for your favorite dairy-free shredded cheese alternative. All other ingredients in the base recipe are plant-based.
Q: How can I add more protein to this vegetarian meal
A: This dish already contains 15g (0.53 oz) of protein per serving from the beans and cheese. To increase the protein content further, you can add a cup of cooked quinoa or lentils to the bean mixture, or use a high-protein plant-based cheese.
Q: Is this vegetarian casserole good for meal prep
A: Yes, this is a fantastic meal prep recipe. You can assemble the entire casserole up to 24 hours in advance and refrigerate it before baking. Leftovers also store well in an airtight container in the fridge for up to 4 days and reheat beautifully.
Q: What other vegetables can I add to this meatless casserole
A: This recipe is very versatile. For extra nutrients and flavor, try adding 1 cup (240 ml) of frozen corn, chopped zucchini, or sautéed mushrooms to the bean and vegetable mixture when you simmer it in the skillet.
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Layered Black Bean Tortilla Bake
Ingredients
Method
- Preheat your oven to 350°F / 175°C.
- In a large skillet, combine the chopped onions, undrained tomatoes, green pepper, picante sauce, cumin, and garlic.
- Bring to a boil, then reduce the heat and simmer, uncovered, for 10 minutes.
- Stir in the rinsed and drained beans.
- To assemble, spread one-third of the bean mixture in the bottom of an ungreased 3-quart (9x13 inch) rectangular baking dish.
- Top with 6 tortillas, overlapping as needed, and sprinkle with 1 cup (240 ml) of cheese.
- Repeat the layers: Add another one-third of the bean mixture, top with the remaining 6 tortillas, and finish with the last of the bean mixture.
- Cover the dish with foil and bake for 30 to 35 minutes, or until heated through. Carefully remove the foil and sprinkle with the remaining 1 cup (240 ml) of cheese.
- Let the casserole stand for 10 minutes before slicing and serving. This helps it hold its shape.
- Serve on shredded lettuce and garnish with fresh chile pepper, if desired.
