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!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

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)

Directions

Step 1

Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.

Step 2

Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper, sautéing until softened, about 5 minutes.

Step 3

Add the minced garlic, cumin, chili powder, and smoked paprika to the skillet. Stir and cook for an additional minute until aromatic.

Step 4

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.

Step 5

Spread a thin layer of the bean and vegetable mixture on the bottom of the prepared baking dish.

Step 6

Place a layer of corn tortillas over the mixture, tearing them as needed to cover the surface.

Step 7

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.

Step 8

Repeat with another layer of tortillas, the rest of the bean and vegetable mixture, and the remaining sour cream.

Step 9

Top the casserole with a final layer of tortillas, and sprinkle the shredded cheddar and Monterey Jack cheeses evenly on top.

Step 10

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

Step 11

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

Step 12

Let the casserole cool for 5–10 minutes before slicing. Garnish with chopped cilantro, and serve with lime wedges if desired.

Nutrition Facts

Serving size	2312.4 grams (2312.4g)

Amount per serving	% Daily Value*
Calories	3624

Total Fat 195.70g	251%
Saturated Fat 105.80g	529%
Polyunsaturated Fat 2.70g
Cholesterol 457mg	152%
Sodium 3259mg	142%
Total Carbohydrate 348.70g	127%
Dietary Fiber 69.40g	248%
Total Sugars 52.10g
Protein 153.70g	307%

Vitamin D 24IU	120%
Calcium 3235mg	249%
Iron 19mg	103%
Potassium 3425mg	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.

Source of Calories

Fat: 46.7%

Protein: 16.3%

Carbs: 37.0%