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

Author: Malina Malkani

Prep time: 15 MinCook time: 33 MinTotal time: 48 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 (*).

Ingredients

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

Instructions

1. Preheat oven to 400 degrees 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 for about 2 minutes or until onions soften. Add the garlic and sauté for about a minute, then add the bell pepper and sauté for about 3 minutes or until pepper has softened. Add tomatoes and tomato paste and stir until well combined. Add the black beans, stir and simmer until entire mixture is heated throughout. Add the corn and spinach and gently stir until spinach is lightly wilted. Season with salt and pepper.
3. Remove from heat. Line the bottom of the Springform or casserole pan* with a tortilla (if using a 9x13 dish, line the bottom of the dish with 1 1/2 tortillas and do the same with each subsequent layer). Spread a layer of bean mixture over the tortilla and top with a thin layer of cheese. Repeat until tortillas are all used, finishing with a layer of bean mixture, topped with remaining cheese. Bake for 20-25 minutes, then let rest for 5-10 minutes before cutting into pieces.
4. Garnish with optional cilantro, guacamole, sour cream and/or salsa and serve.

Notes

• Timesavers: use pre-washed baby spinach and frozen corn kernels.
• Casserole keeps for up to 5 days in the refrigerator. It also freezes well and will last for up to 3 months in the freezer.

Nutrition Facts

Calories

537

Fat

25

Sat. Fat

10

Carbs

57

Fiber

17

Net carbs

40

Sugar

9

Protein

24

Sodium

1743

Cholesterol

47

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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

Products in this Recipe

For more tips on feeding kids, grab my FREE guide to reducing picky eating, and if you are looking for help navigating picky eating behaviors in your toddlers, preschoolers, and school-age kiddos, check out my pediatrician-endorsed online course, Solve Picky Eating, a self-paced set of 12 modules that are delivered quickly in 5-15 minute videos.

And if you're looking for personalized nutrition support for yourself, your babies, and/or your kids, I am currently accepting new clients in my virtual private practice. Looking forward to meeting you online!

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