Black Bean and Tortilla Bake

Satisfy your craving for a comforting, flavor-packed dinner with this Black Bean and Tortilla Bake, a hearty vegetarian casserole that layers tender corn tortillas with a savory mix of black beans, fire-roasted tomatoes, and bold spices like cumin and chili powder. Topped with melty shredded cheese and a sprinkle of fresh cilantro, this meal is the perfect balance of zesty, cheesy, and wholesome ingredients. Ready in just 45 minutes, this one-dish wonder is an excellent weeknight dinner that’s easy to prepare and packed with plant-based protein. Serve it straight from the oven with lime wedges and a dollop of sour cream for a vibrant, satisfying finish. Perfect for fans of Mexican-inspired recipes, this casserole is a must-try for anyone seeking a quick and delicious vegetarian dinner option!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 cups black beans, rinsed and drained
• 1 can (14 oz) fire-roasted diced tomatoes, with juice
• 1 cup tomato sauce
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 8 small corn tortillas
• 2 cups shredded cheddar or Mexican blend cheese
• 0.25 cup fresh cilantro, chopped
• 4 pieces lime wedges (for serving)
• 0.5 cup sour cream (optional, for serving)

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x9-inch baking dish and set aside.

Step 2

Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes, until softened. Stir in the minced garlic and cook for an additional 1 minute.

Step 3

Add the black beans, fire-roasted diced tomatoes (with their juice), tomato sauce, cumin, chili powder, and salt to the skillet. Stir to combine and let the mixture simmer for 5-7 minutes, allowing the flavors to meld together. Remove from heat.

Step 4

Spread a thin layer of the bean mixture (about 1/2 cup) on the bottom of the prepared baking dish.

Step 5

Place 2 corn tortillas on top of the bean mixture, slightly overlapping if necessary. Spread about 1/3 of the remaining bean mixture over the tortillas, followed by 1/2 cup of shredded cheese.

Step 6

Repeat the layering process two more times (tortillas, bean mixture, cheese), finishing with a final layer of tortillas topped with the remaining bean mixture and cheese. Ensure the top is evenly covered with cheese.

Step 7

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.

Step 8

Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Step 9

Let the casserole cool for 5 minutes before garnishing with chopped cilantro. Serve with lime wedges and a dollop of sour cream, if desired.

Nutrition Facts

Serving size	1354.8 grams (1354.8g)

Amount per serving	% Daily Value*
Calories	2000

Total Fat 127.20g	163%
Saturated Fat 65.30g	326%
Polyunsaturated Fat 2.70g
Cholesterol 300mg	100%
Sodium 4221mg	184%
Total Carbohydrate 122.00g	44%
Dietary Fiber 37.60g	134%
Total Sugars 16.00g
Protein 95.90g	192%

Vitamin D 48IU	240%
Calcium 2056mg	158%
Iron 13mg	74%
Potassium 1963mg	42%

*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.

Source of Calories

Fat: 56.8%

Protein: 19.0%

Carbs: 24.2%