Black Bean & Corn Tortilla Casserole

by Kelli H. on May 27, 2011

This recipe is one of my go-to’s.  It never fails to cook quickly, please everyone, and be filling.  It’s a recipe I’ve been making for a couple years and one I’ll continue to make for years to come.  I first made it on March 2nd, 2009.  My words were “This was SO easy to make & delicious”.  I only know the date of when I first made it because I write down the date of when I make something.  I’ve been doing it for years.  I think it’s cool to know when the last time I made it and so I know not to make it too soon.  This recipe on the other hand has so many dates I couldn’t really fit them on the page anymore.  I have 3-2-09, 4-5-09, 7-14-09, 9-30-09, 12-15-09, 4-20-10, and 7-12-10.  I guess after that I realized I’ve made it too many times to count. 
I don’t think casseroles photograph very well (at least not when I take pictures of them) but who doesn’t love a one pot meal? This will surely satisfy your hunger even without the meat. Yup, another meatless meal! So easy to incorporate more meatless meals into your life when reading my blog. 
Black Bean & Corn Tortilla Casserole
Adapted from Cooking Pleasures
1 T olive oil
1 medium onion, chopped
2 (14.5oz) cans diced tomatoes 
1 (15oz) can black beans, rinsed, drained
1 T chile powder
6 T chopped fresh cilantro, divided
12 corn tortillas
6-8 oz grated cheddar cheese
1.  Heat oven to 425 degrees.  Spray 13×9-inch glass baking dish with cooking spray.  Heat large skillet over medium-high heat until hot.  Add oil; heat until hot.  Add onion, cook 5 minutes or until softened, stirring frequently.  Stir in tomatoes, beans, and chile powder; simmer 2 minutes.  Stir in 4 tablespoons cilantro. 
2.  Overlap 6 tortillas in baking dish to cover bottom; spoon half of the tomato mixture over tortillas.  Cover with remaining 6 tortillas.  Top with remaining tomato mixture; sprinkle with cheese.  Bake 15 minutes or until heated through and cheese is fully melted.  Sprinkle with remaining 2 tablespoons cilantro.
I like to top it with plain greek yogurt and a side salad.  Just so you know, I always use plain greek yogurt in place of sour cream.  We don’t buy sour cream anymore because we think it tastes almost exactly the same.  Plus, it has tons of protein!  Win, win. 
My Dad dropped off this beer, Widmer Brothers Reserve: Galaxy Hopped Barley Wine Ale to David and I last Sunday.  We opened it when David finished his math final.  It had over 9% alcohol content and man, did we feel it.  I’ve never been able to drink a barley wine before but this one seemed different to me.  I really liked the maltiness of it but I was not a fan of the strong alcohol taste.  I liked trying it but I wouldn’t buy it again as it’s not a beer I would drink on a regular occasion.

{ 7 comments… read them below or add one }

Shellie May 29, 2011 at 8:53 pm

This recipe has to be the easiest so far. I like it really hot so i added, cayenne pepper and pepper flakes. The second day it was even better. I would never imagine recipes with out meat could be sooooo good! Thanks Kel…more casseroles please!

another 11…haha

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Made in Sonoma May 30, 2011 at 4:05 pm

@Shellie

I like some more spice too, I think in the future I’m going to add in a jalapeno while the onion and garlic cook.

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Natalie February 16, 2012 at 1:53 am

I make black bean and corn quesadillas when I want an easy, quick, and filling meal and love them, so I know I would love them in a casserole too! I’ll have to try this next time 🙂

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Virginia Taylors December 1, 2012 at 11:51 pm

Quick question…it says Corn in the title but doesn’t mention it in the ingredient list or directions. Do you use corn? If so how much?

Thanks,
http://love2cooksweets.blogspot.com/

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Made in Sonoma December 2, 2012 at 5:41 pm

No, the only corn is the corn tortillas.

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peaceloveandsmoothies February 28, 2014 at 2:20 am

I found this recipe through Carole’s Chatter and it sounds delicious! Sort of a fancier version of the throw-it-together Mexican Lasagna Ramekins I made. That casserole looks beautiful.

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Made in Sonoma February 28, 2014 at 5:38 am

Thank you! It’s such a simple casserole but oh so delicious.

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