Vegetarian Mexican Casserole With Black Beans

By
Jolinda Hackett
Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
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Updated on 05/29/21
Vegetarian Mexican Casserole With Black Beans

The Spruce / Eric Kleinberg
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 8 to 10 servings
Nutrition Facts (per serving)
623 Calories
35g Fat
48g Carbs
32g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 623
% Daily Value*
Total Fat 35g 45%
Saturated Fat 19g 93%
Cholesterol 97mg 32%
Sodium 803mg 35%
Total Carbohydrate 48g 17%
Dietary Fiber 12g 42%
Total Sugars 7g
Protein 32g
Vitamin C 46mg 231%
Calcium 738mg 57%
Iron 3mg 18%
Potassium 773mg 16%
*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. 

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Ingredients

  • 2 cups chopped onion

  • 1 1/2 cups chopped red pepper

  • 2 garlic cloves, minced

  • 3/4 cup salsa

  • 2 teaspoons ground cumin

  • 2 (15.8-ounce) cans black beans, drained

  • 12 6-inchcorn tortillas

  • 2 cups shredded Monterey Jack and Cheddar blend

  • 3 tomatoes, chopped, optional

  • 1/2 cup sour cream, optional

  • 1/2 cup sliced black olives, optional

Steps to Make It

  1. Gather the ingredients.

    Vegetarian Mexican Casserole With Black Beans ingredients

    The Spruce / Eric Kleinberg

  2. Preheat oven to 350 F. 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.

    Combine onion, pepper, garlic, salsa, cumin, and black beans in large skillet

    The Spruce / Eric Kleinberg

  3. Arrange 6 tortillas in bottom of 9 inch x 13 inch baking dish, overlapping them as necessary.

    tortillas in a baking dish

    The Spruce / Eric Kleinberg

  4. Spread half of bean mixture over tortillas and sprinkle with half of cheese. Repeat layering process with remaining tortillas, bean mixture, and cheese.

    Vegetarian Mexican Casserole With Black Beans in a baking dish

    The Spruce / Eric Kleinberg

  5. Cover dish with foil and bake 15 minutes. Carefully remove foil and serve warm. Garnish with tomatoes, sour cream, and olives.

    baked Vegetarian Mexican Casserole With Black Beans served with tomatoes, olives and sour cream

    The Spruce / Eric Kleinberg