Black Bean Tortilla Casserole

This black bean tortilla casserole is a budget-friendly, flavor-packed dinner that’s big on comfort. Layered with hearty corn tortillas, seasoned veggies, black beans and plenty of melty cheese, it’s the perfect high-protein vegetarian meal for meatless Monday, or for any night you want a cozy meal with Tex-Mex flavors.

As a dietitian, I love nourishing, bean-forward dishes like this one. Beans are an affordable source of filling plant protein, and they’re rich in fiber and essential vitamins and minerals that support overall health. Top the casserole with fresh lettuce and tomatoes or mix up the veggies or beans to suit your family’s tastes, and you’ve got an easy weeknight dinner or a crowd-pleasing potluck dish.

Ingredients for Black Bean and Corn Tortilla Casserole

• Aromatics: Onions, green bell peppers and garlic build the savory base of the filling. Swap in red or yellow bell pepper for a sweeter flavor, if desired.
• Diced tomatoes: Canned diced tomatoes add acidity and juiciness to the veggies and beans. For a smoky flavor upgrade, use a can of fire-roasted tomatoes.
• Picante sauce: Think of picante sauce as a thin, pureed salsa—it adds seasoning, moisture and a touch of spice. Use store-bought or homemade picante in mild, medium or hot depending on your heat preference. You could swap in salsa for a thicker, chunkier filling.
• Cumin: Cumin adds warm, earthy depth that ties the Tex-Mex flavors together. If you’re out, try chili powder or smoked paprika for a similar vibe.
• Black beans: You’ll need two cans of black beans to create the meatless filling that still packs plenty of plant-based protein. Drain and rinse the beans first to remove excess sodium.
• Corn tortillas: Sturdy, flavorful corn tortillas help hold the casserole together and absorb the sauce without getting mushy. You can swap in small flour tortillas, but the texture will be softer.
• Shredded cheese: Mexican cheese blend adds layers of creamy, mild flavor.
• Fresh toppings: Top each serving with shredded lettuce, chopped tomatoes, sliced green onions and olives for a fresh contrast to the warm casserole. Feel free to also include diced avocado, cilantro or a squeeze of lime.

Directions

Step 1: Make the bean and veggie filling

Preheat your oven to 350°F. In a medium saucepan, combine the onions, bell peppers, diced tomatoes, picante sauce, garlic and cumin. Bring the mixture to a boil. Reduce the heat and let it simmer, uncovered, for about 10 minutes.

Remove 1/2 cup of the black beans and set them aside. Stir the remaining beans into the veggie mixture.

Step 2: Layer the casserole

Lightly coat a 13×9-inch baking dish with cooking spray. Spread one-third of the bean and veggie mixture over the bottom. Lay four tortillas on top, then sprinkle them with 2/3 cup of shredded cheese. Repeat the layers once more.

Finish with the last third of the vegetable mixture, followed by the reserved 1/2 cup of black beans.

Editor’s Tip: If your tortillas don’t fit the pan perfectly, tear them into large pieces and overlap them as you layer.

Step 3: Bake the casserole

Cover the dish with foil and bake it for 30 to 35 minutes, or until it’s heated through. Uncover and sprinkle the casserole with the remaining 2/3 cup of shredded cheese. Let the casserole stand until the cheese is melted, about five minutes. Serve it warm with your favorite fresh toppings.

Recipe Variations

• Boost the veggies: Stir in canned or frozen corn, diced zucchini or a few handfuls of baby spinach to bulk up the filling.
• Give it some kick: Use medium or hot picante sauce, add chopped jalapenos to the filling and stir in a pinch of chili powder or smoked paprika for smoky heat.
• Add meat: Mix in diced and cooked chicken, turkey or ground beef with the bean mixture. Shredded rotisserie chicken is an easy option for extra protein, or you can brown ground meat on the stovetop before mixing it with the black bean filling.
• Change the cheese: Swap the Mexican blend for shredded cheddar, Monterey Jack, pepper Jack or a combination of cheeses.
• Try a crunchy topping: Add crushed tortilla chips or French-fried onions during the last five minutes of baking for extra texture.

How to Store Black Bean Tortilla Casserole

Let the casserole cool to room temperature, then cover the baking dish tightly with foil or storage wrap, or transfer slices to an airtight container. It will keep in the refrigerator for up to four days. To reheat black bean tortilla casserole, cover it with foil and warm it in a 350° oven until it’s heated through. You could alternatively heat individual portions in the microwave.

Can you freeze black bean tortilla casserole?

Yes, you can freeze the casserole either baked or unbaked for up to two months. Wrap the baking dish in a double layer of storage wrap and foil to prevent freezer burn. Thaw it overnight in the refrigerator before baking or reheating it.

Can you make black bean tortilla casserole ahead of time?

Yes, you can assemble the black bean tortilla casserole up to one day in advance. Cover it tightly with foil and store it in the refrigerator until you’re ready to bake it. Since it’ll be cold, you may need to increase the baking time by 5 to 10 minutes to ensure it’s heated through.

Black Bean Tortilla Casserole Tips

Can you make this casserole with flour tortillas?

Yes, you can swap in flour tortillas, but expect a softer, less structured casserole. Flour tortillas absorb more moisture and don’t hold their shape as well as corn tortillas, so the layers may be a bit harder to cut into neat squares.

Can I add meat to this black bean tortilla casserole?

Absolutely! For a heartier, more protein-packed meal, you can add cooked shredded chicken (a store-bought rotisserie is a quick and convenient option here), browned ground beef or turkey, or even crumbled chorizo for extra spice. Simply toss your meat with the black bean filling or layer it directly into the casserole.

What can you serve with black bean corn tortilla casserole?

This casserole is delicious and hearty on its own, but pairs wonderfully with classic Tex‑Mex sides for a complete meal. Try serving it with Spanish rice, a colorful corn and tomato salad or a fresh cabbage slaw. Don’t forget fresh toppings, such as shredded lettuce, diced tomatoes, guacamole, sliced jalapenos or sour cream, so that each person can customize their plate.