Black Bean, Cheese, and Tortilla Casserole Recipe
A vegetarian Black Bean, Cheese, and Tortilla Casserole is assembled with corn tortillas, canned beans, tomatoes, and a blend of cheeses.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat the oven to 400F and oil a 9-10 inch casserole dish.
-
Heat olive oil in a large skillet over medium-high heat, then sauté onion for 5-8 minutes until soft.
-
Add garlic, scallions, and cumin, sautéing for 1 minute until fragrant.
-
Stir in black beans, tomato sauce, and salsa; lower heat and simmer for 5 minutes, then remove.
-
Layer 4 tortillas in the prepared dish, trimming to fit if needed. Combine cheeses in a bowl, then sprinkle 1/3 over the tortillas.
-
Spread half of the tomato-bean mixture over the cheese.
-
Add another layer of 4 tortillas, 1/3 of the cheese, and the remaining bean mixture.
-
Finish with the remaining tortillas, the rest of the cheese, and a drizzle of olive oil. Bake covered for 20 minutes, then uncovered for 10-15 minutes until golden and bubbly.
-
Let the casserole rest for 5 minutes after baking. Serve topped with desired accompaniments.