Mexican Tortilla Casserole

Looking for a simple, nutrient-dense meal for dinner the week ahead? This Mexican Tortilla Casserole is quick, easy to assemble, and made with ingredients that you most likely already have on hand.  

And if you’re a fan of freezer meals like me, this casserole can be kept in the freezer for up to three months—so helpful on those busy weeknights when you’re either in a rush or just don’t feel like cooking. 

Consider using 100% whole wheat tortillas to help boost your fiber intake. Whole grains are an important part of any diet, as they help prevent heart disease, diabetes, obesity, certain types of cancer, and stroke. Eating more whole grains also helps support digestive health. 

Along with onions, garlic, and an assortment of spices for flavor (cumin, chili powder, salt, and pepper), I’ve added in some baby spinach. Spinach offers an easy way to boost the nutrient-density of meals and snacks. It is full of iron, calcium, and folic acid (an essential nutrient, especially during pregnancy), as well as vitamins A, C, and K1. Spinach is also a great ingredient to include frequently in the diet, as it is high in fiber and water, both of which support the body’s digestive system and help prevent constipation. 

I’ve chosen to keep this Mexican Tortilla Casserole mostly plant-based, but you could easily layer in some chicken or ground turkey for additional protein, if you prefer. In fact, the entire casserole could be customized with your preferred  types of beans, veggies, and cheese. 

Interested in another casserole dish? Check out this Fusilli Cheese & Vegetable Casserole.

If you make this Mexican Tortilla Casserole, leave a comment and let me know what you think. Or, tag me on Instagram…

Enjoy!

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Mexican Tortilla Casserole Recipe

Mexican Tortilla Casserole

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Yield: 6 (Serves 6) ¼x ½x 1x 2x 3x 4x 5x 6x 7x 8x 9x 10x

Author: Malina Malkani

Prep time: 15 MinCook time: 35 MinTotal time: 50 Min

Looking for a simple, nutrient-dense meal for dinner the week ahead? This Mexican Tortilla Casserole is quick, easy to assemble, and made with ingredients that you most likely already have on hand. This recipe contains affiliate links, meaning that if you choose to purchase a product through a link, I will receive a small commission - but this in no way impacts the amount you pay. Affiliate links are marked with an asterisk (*). If you liked this recipe, could you please rate it and share your thoughts? Your ratings help more people find my recipes and articles. Thank you!

Ingredients US Metric

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 teaspoons chili powder
• 2 ½ teaspoons ground cumin
• 2 cloves garlic, minced
• 1 bell pepper, any color, seeds removed, chopped
• 1 (28-ounce) can fire-roasted diced tomatoes
• 2 ½ tablespoons tomato paste
• 2 (14-ounce) cans black beans, rinsed and drained
• 1 cup corn kernels, fresh or frozen and thawed
• 4 cups (or about 5 ounces) fresh baby spinach leaves
• 1 teaspoon Kosher salt
• ½ teaspoon freshly ground black pepper
• 4 (8-inch) 100% whole wheat tortillas
• 2 cups shredded Mexican cheese
• ½ cup chopped cilantro (garnish)
• ½ cup guacamole (garnish)
• ½ cup sour cream (garnish)
• ½ cup salsa (garnish)

InstructionsFahrenheitCelsius

1. Preheat oven to 400°F. Lightly oil a 9-inch Springform cake pan (alternatively, use a 9x13-inch casserole pan*).
2. In a large skillet, heat olive oil over medium heat. Add the onion, chili powder, and cumin and sauté until onions soften, about 2 minutes. Add the garlic and sauté for about a minute, then add the bell pepper and sautéuntil bell pepper has softened, about 3 minutes. Add tomatoes and tomato paste and stir until well combined. Add the black beans, stir, and reduce heat to low.
3. Simmer until entire mixture is heated throughout, about 3 minutes. Add the corn and spinach and gently stir until spinach is lightly wilted, about 2 minutes. Season with salt and pepper and remove from heat.
4. Line the bottom of the prepared round pan with one tortilla (if using a 9x13 dish, line the bottom of the dish with 1 ½ tortillas and do the same with each subsequent layer). Spread a layer of bean mixture over the tortilla and sprinkle the top evenly with a thin layer of cheese. Repeat until tortillas are all used, finishing with a layer of bean mixture, topped with remaining cheese.
5. Bake for 20-25 minutes, then cool in the pan for 5-10 minutes before cutting into pieces.
6. Garnish with optional cilantro, guacamole, sour cream, and/or salsa, and serve warm.

Notes

• Timesavers: use pre-washed baby spinach and frozen corn kernels.
• Casserole keeps in an airtight container in the refrigerator for up to 5 days and in the freezer for up to 3 months.

Nutrition Facts

Calories

537

Fat

25 g

Sat. Fat

10 g

Carbs

57 g

Fiber

17 g

Net carbs

40 g

Sugar

9 g

Protein

24 g

Sodium

1743 mg

Cholesterol

47 mg

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https://www.malinamalkani.com/recipes/mexican-tortilla-casserole

Mexican tortilla casserole with beans and vegetables, vegetarian friendly casserole

Lunch, Dinner, Vegetarian

Created using The Recipes Generator

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