Mexican Casserole With Corn Tortillas And Refried Beans

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Prep:
15 mins

Cook:
35 mins

Total:
50 mins

Servings:
4
to 6 servings

Nutrition Facts (per serving)
449 Calories
18g Fat
53g Carbs
21g Protein

Show Full Nutrition Label

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Nutrition Facts
Servings: 4
to 6
Amount per serving
Calories 449
% Daily Value*
Total Fat 18g 24%
Saturated Fat 7g 37%
Cholesterol 34mg 11%
Sodium 1137mg 49%
Total Carbohydrate 53g 19%
Dietary Fiber 15g 52%
Total Sugars 4g
Protein 21g
Vitamin C 11mg 55%
Calcium 369mg 28%
Iron 4mg 24%
Potassium 823mg 18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This layered Black Bean, Cheese, and Tortilla Casserole is quick and easy to throw together, but it packs big flavor. It’s ideal for busy nights, but you may just find yourself craving its comforting goodness even when you’ve got time to spare for leisurely meal prep.

Ingredients

  • 2 tablespoons extra-virgin olive oil, plus extra for drizzling

  • 1 medium onion, trimmed, peeled, and chopped

  • 3 cloves garlic, peeled, smashed, and finely chopped

  • 3 scallions, sliced, white and light green parts only

  • 1 teaspoon ground cumin

  • 2 (15-ounce) cans black beans, drained and rinsed

  • 1 cup tomato sauce

  • 1/4 cup tomato salsa, mild, medium, or hot, depending on preference

  • 12 corn tortillas, soft

  • 1 1/2 cups shredded cheddar cheese

  • 1/2 cup shredded mozzarella cheese

  • Guacamole, for garnish

  • Salsa, for garnish

  • Sour cream, for garnish

  • Hot sauce, for garnish

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 400 F. Oil a 9- or 10-inch casserole dish and set aside.

  3. Warm the olive oil in a chef’s pan or large, deep skillet set over medium-high heat.

  4. Add the onion and sauté until soft and translucent, about 5 to 8 minutes.

  5. Add the garlic, scallions, and cumin, and sauté about a minute more, or until fragrant.

  6. Stir in the black beans, tomato sauce, and salsa, lower the heat, and simmer, stirring frequently, for about 5 minutes. Remove from the heat.

  7. Cover the bottom of the baking dish with 4 tortillas, overlapping or trimming to fit if necessary (if you are using a rectangular or oblong dish, you may want to cut a couple of the tortillas in half to get a better fit; don’t worry if the tortillas don’t cover the entire dish.)

  8. Toss the cheeses together in a small bowl.

  9. Sprinkle the tortillas with 1/3 of the cheese.

  10. Top with 1/2 of the tomato-bean mixture, smoothing the top with a spatula.

  11. Arrange 4 more tortillas over the beans, top with 1/3 of the cheese, and the rest of the beans.

  12. Top the casserole with the rest of the tortillas.

  13. Sprinkle evenly with the rest of the cheese, drizzle with a little olive oil, and bake, covered, for 20 minutes.

  14. Remove the foil and bake for 10 to 15 minutes more, or until golden and bubbly.

  15. Remove from the oven and allow the casserole to rest for 5 minutes before serving.

  16. Top as desired with guacamole, salsa, sour cream, and hot sauce.

  17. Serve and enjoy.

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