Southwestern Spicy Bean Tortilla Casserole

Recipe Collection: Dinner

Southwestern Spicy Bean Tortilla Casserole brings bold flavors to your table with a vegetarian masterpiece that combines hearty pinto and black beans with a kick of picante sauce. This Mexican-inspired dish is layered with soft tortillas and melted Cheddar cheese, creating a satisfying meal perfect for family dinners or casual gatherings.

With its rich texture and vibrant taste, this casserole is versatile enough to serve as a main course or a side dish. Easily accessible through the easyChef Pro App, you can find personalized recipe recommendations, AI-powered pantry tracking, and a smart shopping list to streamline your meal prep. Select this recipe today and enjoy step-by-step guidance to create a delicious meal that everyone will love!

Overview

This Spicy Layered Bean Tortilla Bake is a delightful Southwestern-inspired dish that combines the rich flavors of pinto and black beans with the zesty kick of picante sauce. Layered with tortillas and melted Cheddar cheese, this casserole is a comforting and satisfying meal that cuts like a pie and tastes like heaven. Perfect for a family dinner or a casual gathering, this dish is sure to impress with its vibrant flavors and hearty texture.

Diet Type

Vegetarian

Allergies

Dairy, Gluten

Cuisine

Mexican

Serving Size: 6

Cooking Time: 55 minutes

Ingredients

• 2 15 Ounces (oz) pinto beans, drained
• 1 Cup salsa, divided
• 2 Cloves garlic, minced
• 2 Tablespoons fresh cilantro, torn
• 1 15 Ounces (oz) black beans, drained
• 0.5 Cup tomatoes, chopped
• 7 8 Inch flour tortillas
• 2 Cups reduced-fat Cheddar cheese, shredded
• 0.5 Cup sour cream

Steps

1. Preheat the oven to 400 degrees F (200 degrees C).
2. In a large bowl, mash the pinto beans. Stir in 3/4 cup of salsa and the minced garlic.
3. In a separate bowl, mix together 1/4 cup of salsa, torn cilantro, black beans, and chopped tomatoes.
4. Place one tortilla in a pie plate or tart dish. Spread 3/4 cup of the pinto bean mixture over the tortilla, leaving a 1/2 inch border. Top with 1/4 cup of shredded cheese, and cover with another tortilla.
5. Spread 2/3 cup of the black bean mixture over the tortilla, and top with 1/4 cup of shredded cheese. Repeat the layering process twice.
6. Cover with the remaining tortilla, and spread with the remaining pinto bean mixture and shredded cheese.
7. Cover the dish with foil, and bake in the preheated oven for about 40 minutes.
8. Cut into wedges and serve with the remaining salsa and sour cream.

Enjoy this flavorful and comforting dish that brings a taste of the Southwest to your table!