Tortilla-Black Bean Casserole is one of my favorite one dish meals. There are many options you can choose from to customize this one. My general rule of thumb for any recipe is to try it as written and then go off on a tangent the next time! I doubled the recipe this time around since I was feeding 4 adults and 2 hungry 5 year olds. I also added 1 lb of grass-fed ground beef. Click here to see one of the many casserole dishes I am eyeing for my collection….
Preparation time: 20 min.
Cooking time: 40 min.
- 1 onion, chopped
- 1 green bell pepper (or pepper of choice), seeded and chopped
- 1 can chopped tomatoes, undrained
- 1/4 cup prepared salsa
- 1 clove garlic, crushed
- 1 tsp. ground cumin
- 1 can of black beans or red kidney beans, drained
- 4 6 inch corn tortillas
- 1 cup Monterey Jack cheese, shredded
- Optional Toppings:
- 3/4 medium tomato, sliced
- 2/3 cup lettuce, shredded
- 4 scallions, sliced
- 1/4 cup chopped black olives
- 1/4 cup sour cream
Preheat oven to 350°F. Combine first 6 ingredients in a heavy nonstick skillet over medium-high heat. Bring to a boil. Reduce heat to low and simmer 10 minutes, uncovered.
Stir in beans. Spread 1/3 of bean mixture in bottom of a lightly oiled baking dish. Top with half the tortillas, overlapping as necessary. Sprinkle with half the cheese. Add another 1/3 of bean mixture, then remaining tortillas and bean mixture. The layering part really depends on the size of the dish you use. Don’t get worried if it is only two layers. The important part is to keep the tortillas moist with the bean mixture.
Cover tightly with foil and bake 30 minutes, or until heated throughout. Sprinkle with remaining cheese. Let stand 10 minutes. Serve topped with tomato slices, lettuce, scallions, olives, and sour cream.