Vegetarian Mexican Casserole With Black Beans

Written by
Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
Learn about The Spruce Eats' Editorial Process
Jolinda Hackett
Updated 05/05/19
tortilla casserole with olives
boblin / Getty Images
  • Total: 25 mins
  • Prep: 10 mins
  • Cook: 15 mins
  • Yield: 8-10 servings
Nutritional Guidelines (per serving)
595 Calories
21g Fat
72g Carbs
33g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 8-10 servings
Amount per serving
Calories 595
% Daily Value*
Total Fat 21g 27%
Saturated Fat 11g 54%
Cholesterol 55mg 18%
Sodium 530mg 23%
Total Carbohydrate 72g 26%
Dietary Fiber 20g 70%
Protein 33g
Calcium 564mg 43%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A Mexican casserole is sometimes called a tortilla pie, or a tortilla casserole is simply a few Mexican ingredients layered in between tortillas (similar to the way a lasagna is layered) then baked in the oven. Sound good? Read on!

This lacto-vegetarian Mexican casserole recipe is a one dish vegetarian casserole perfect for those busy nights. You can get this meatless vegetarian enchilada baked Mexican casserole in the oven in just a few minutes. Don't be fooled by the somewhat long ingredients list. All you need to do is lay a few corn tortillas in a casserole or baking dish, cover it with beans (and some sautéed veggies) and cheese, and repeat, just like making a lasagna. The garnishes are all optional.

A simple Mexican-inspired meal the whole family will enjoy, and, because this recipe makes quite a bit, you can plan on having leftovers. 

Ingredients

  • 2 cups chopped onion, fresh or frozen
  • 1 1/2 cups chopped red pepper, fresh or frozen
  • 2 garlic cloves, minced
  • 3/4 cup salsa
  • 2 teaspoons ground cumin
  • 2 (15.8 ounce) cans black beans, drained
  • 12 6-inch corn tortillas
  • 2 cups Monterey Jack and Cheddar blend cheese shredded
  • 3 tomatoes chopped (optional)
  • 1/2 cup sour cream (optional)
  • 1/2 cup sliced black olives (optional)

Steps to Make It

  1. Preheat oven to 350 F.

  2. Combine onion pepper, garlic, salsa, cumin and black beans in large skillet and bring to simmer over medium heat. Cook, frequently stirring for 3 minutes.

  3. Arrange 6 tortillas in bottom of 9 inch x 13 inch baking dish overlapping them as necessary. Spread half of bean mixture over tortillas and sprinkle with half of cheese. Repeat layering process with remaining tortillas, bean mixture, and cheese.

  4. Cover dish with foil and bake 15 minutes. Carefully remove foil and serve warm.

  5. Garnish with tomatoes, sour cream, and olives.