Vegetable & Black Bean Tortilla Casserole Recipe – Easy Mexican Dinner

Last Updated on 2 months by Neha Deshmukh

Vegetable & Black Bean Tortilla Casserole Recipe – Easy Mexican Dinner

Hey everyone! If you’re anything like me, you’re always on the lookout for a weeknight dinner that’s both satisfying and easy. This Vegetable & Black Bean Tortilla Casserole is exactly that! It’s become a real favorite in my house – the kids gobble it up, and honestly, I do too. It’s packed with flavor, wonderfully comforting, and perfect for a cozy night in.

Why You’ll Love This Recipe

This casserole is a total winner because it’s so adaptable. It’s a fantastic way to use up leftover veggies, and you can easily adjust the spice level to suit your family’s preferences. Plus, it’s a great vegetarian option that even meat-lovers will enjoy. Seriously, who doesn’t love layers of cheesy goodness with a little bit of a kick?

Ingredients

Here’s what you’ll need to whip up this delicious casserole:

• 1 Tbsp Oil
• 1 large Red Bell Pepper
• 1 large Green Bell Pepper
• 1 large Onion
• 1 Tbsp Taco Seasoning
• Salt to taste
• 12 Corn Tortillas
• 1 can Prepared Refried Beans (about 425g)
• 1 can Black Beans (about 400g), drained and rinsed
• Cheese, as desired (cheddar, Monterey Jack, or a Mexican blend work great!)
• Black Olives, optional
• Jalapenos, optional

Ingredient Notes

Let’s talk ingredients for a sec!

• Corn Tortillas: I love using corn tortillas for that authentic Mexican flavor and slightly nutty taste. They hold up really well in the casserole. You can use flour tortillas if you prefer, but the texture will be a little different.
• Taco Seasoning: Store-bought taco seasoning is super convenient, but feel free to make your own! It’s a great way to control the sodium and spice levels.
• Beans, Beans, the Magical Fruit! In India, we have a huge variety of lentils and beans in our cuisine, and while refried beans aren’t traditionally Indian, they add a lovely creaminess to this dish. Different regions in Mexico have different ways of preparing beans – some are smoother, some are chunkier. Feel free to use your favorite!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Preheat your oven to 375°F (190°C).
2. Heat the oil in a large skillet over medium heat. Add the sliced bell peppers and onion and sauté for 2-3 minutes, until they start to soften.
3. Sprinkle in the taco seasoning and salt. Cook for another minute or two, until the vegetables are slightly caramelized but still have a little bit of a crisp bite. Set aside.
4. Lightly grease a 9×5-inch casserole dish with cooking spray.
5. Now, let’s start layering! Arrange the corn tortillas to cover the bottom of the dish – you can overlap them if needed. Give them a light spray with oil to help them soften up.
6. Spread 1/3 of the refried beans over the tortillas, followed by 1/3 of the veggie mixture and 1/3 of the black beans. Sprinkle generously with cheese.
7. Repeat these layers twice more, reserving some of the black beans for garnish.
8. For the final layer, top with the remaining tortillas, cheese, black beans, olives (if using), and jalapenos (if using).
9. Cover the casserole dish with foil and bake for 35 minutes. Then, remove the foil and broil for 3-5 minutes, keeping a close eye on it, until the cheese is melted and bubbly and starting to turn golden brown.
10. Let the casserole rest for 5-10 minutes before serving. This helps it hold its shape. Serve with your favorite toppings like salsa, sour cream, or shredded lettuce.

Expert Tips

• Don’t overcook the veggies! You want them to still have a little bit of crunch.
• Lightly greasing the tortillas prevents them from drying out.
• Don’t skimp on the cheese! It’s what makes this casserole so good.

Variations

• Vegan Adaptation: Swap the cheese for a vegan cheese alternative, and you’re good to go!
• Gluten-Free Adaptation: Just make sure you’re using gluten-free corn tortillas.
• Spice Level Adjustment: If you’re sensitive to heat, skip the jalapenos or use milder ones. My friend, Priya, always adds a pinch of cayenne pepper for an extra kick!
• Festival Adaptation: This is perfect for Cinco de Mayo or Mexican Independence Day! Serve it with a side of guacamole and some festive margaritas.

Serving Suggestions

This casserole is a complete meal on its own, but it’s also great with a side of Mexican rice and a fresh salad. A dollop of plain yogurt (instead of sour cream) is a lovely cooling addition, too!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

FAQs

How can I prevent the casserole from becoming soggy?

Make sure your veggies aren’t too watery, and don’t overdo it with the sauce. Letting the casserole rest for a few minutes after baking also helps.

Can I assemble this casserole ahead of time?

Absolutely! You can assemble it up to a day in advance and store it covered in the refrigerator. Just add a few extra minutes to the baking time.

What type of cheese is best for this recipe?

Cheddar, Monterey Jack, or a Mexican blend all work great. Use whatever you have on hand!

Can I use different vegetables in this casserole?

Definitely! Zucchini, corn, or spinach would all be delicious additions.

Is this recipe suitable for freezing?

While you can freeze it, the texture might change a bit. It’s best enjoyed fresh!