Best Bean Tortilla Casserole Recipes

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BLACK BEAN TORTILLA CASSEROLE



Black Bean Tortilla Casserole image

"A cousin gave me this recipe- she know my family loves Southwestern fare," says Sue Briski of Appleton, Wisconsin.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 9 servings.

Number Of Ingredients 14

2 large onions, chopped
1-1/2 cups chopped green peppers
1 can (14-1/2 ounces) diced tomatoes, drained
3/4 cup picante sauce
2 garlic cloves, minced
2 teaspoons ground cumin
2 cans (15 ounces each) black beans, rinsed and drained
8 corn tortillas (6 inches)
2 cups shredded reduced-fat Mexican cheese blend
TOPPINGS:
1-1/2 cups shredded lettuce
1 cup chopped fresh tomatoes
1/2 cup thinly sliced green onions
1/2 cup sliced ripe olives

Steps:

  • In a large saucepan, combine the onions, peppers, tomatoes, picante sauce, garlic and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the beans. , Spread a third of the mixture in a 13x9-in. baking dish coated with cooking spray. Layer with four tortillas and 2/3 cup cheese. Repeat layers; top with remaining beans., Cover and bake at 350° for 30-35 minutes or until heated through. Sprinkle with remaining cheese. Let stand for 5 minutes or until cheese is melted. Serve with toppings.

Nutrition Facts : Calories 251 calories, Fat 7g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 609mg sodium, Carbohydrate 36g carbohydrate (7g sugars, Fiber 8g fiber), Protein 14g protein. Diabetic Exchanges

CHICKEN, BLACK BEAN, AND TORTILLA CASSEROLE



Chicken, Black Bean, and Tortilla Casserole image

Make and share this Chicken, Black Bean, and Tortilla Casserole recipe from Food.com.

Provided by ratherbeswimmin

Categories     Oven

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 19

1 tablespoon vegetable oil
1 large yellow onion, chopped
1/2 green bell pepper, chopped
2 garlic cloves, minced
1 (14 1/2 ounce) can tomatoes, including juice, slightly pureed
1/2 cup prepared salsa
1 teaspoon ground cumin
3/4 teaspoon salt (to taste)
fresh ground black pepper
1/2 teaspoon dried oregano
2 (15 ounce) cans black beans, drained and rinsed
2 -3 cups cubed cooked chicken breasts
8 corn tortillas
4 cups grated monterey jack cheese
plain nonfat yogurt
sour cream
avocado, slices
sliced green onion
chopped black olives

Steps:

  • In a big skillet, warm the oil over medium heat; add in onion, green pepper, and garlic; saute about 5 minutes, until vegetables are soft.
  • Add in tomatoes, salsa, cumin, salt, pepper, and oregano; stir to mix.
  • Stir in beans and chicken.
  • Preheat oven to 350°.
  • In a lightly oiled 4-quart casserole spread 1/3 of the bean-chicken mixture over the bottom.
  • Top with 4 tortillas and sprinkle with 1 cup cheese.
  • Add another 1/3 of the bean-chicken mixture and 1 cup cheese.
  • Top with 4 tortillas and 1 cup cheese.
  • Add remaining bean-chicken mixture; cover and bake about 40 minutes, until bubbly.
  • Uncover and sprinkle with remaining cheese; cook 10 minutes; let stand 5 minutes before serving.

MUSHROOM AND BLACK BEAN TORTILLA CASSEROLE



Mushroom and Black Bean Tortilla Casserole image

Sauteed mushrooms, cooked black beans, and store-bought salsa are layered with corn tortillas in a baking dish to create this Tex-Mex-inspired casserole.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 30m

Number Of Ingredients 9

2 teaspoons extra-virgin olive oil
3/4 pound cremini or button mushrooms, trimmed and quartered
1 garlic clove, minced
1/4 teaspoon cayenne pepper
Coarse salt and ground pepper
1 1/2 cups reserved cooked black beans from Spicy Black Bean Soup, or 1 can (15.5 ounces) black beans, rinsed and drained
8 corn tortillas, warmed and halved
2 cups salsa
1 1/4 cups shredded Monterey Jack cheese (4 ounces)

Steps:

  • Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high. Add mushrooms and cook, stirring often, until browned, 7 minutes. Add garlic and cayenne; season with salt and pepper. Add black beans and stir to combine. Cook until beans are warmed through, 2 minutes. Remove from heat.
  • Arrange 5 tortilla halves in a 2-quart baking dish. Top with half the bean mixture and 1/2 cup salsa, then sprinkle with one-third the cheese. Repeat with another layer of tortilla halves, bean mixture, salsa, and cheese. Top with remaining tortilla halves, salsa, and cheese.
  • Cover with foil and bake until center is hot and cheese melts, 10 minutes. Uncover and bake until cheese is bubbling, 5 minutes.

Nutrition Facts : Calories 384 g, Fat 13 g, Fiber 12 g, Protein 20 g

TORTILLA, BEAN AND CHEESE CASSEROLE ("ENFRIJOLADAS")



Tortilla, Bean and Cheese Casserole (

Provided by Marcela Valladolid

Time 40m

Yield 4 servings

Number Of Ingredients 13

4 cups cooked pinto beans, (Frijoles De La Olla, recipe follows) drained
3 cups chicken broth
1 tablespoon olive oil
3/4 cup chopped onion
1 plum tomato, roughly chopped
1 medium serrano chile, seeded and minced
2 garlic cloves, minced
1/2 teaspoon dried oregano
Salt and freshly ground black pepper
8 corn tortillas
2 cups shredded Manchego, Swiss or Monterrey Jack cheese
Mexican crema or regular sour cream, for drizzling
2 thin slices red onion, separated into rings

Steps:

  • Preheat the oven to 350 degrees F.
  • Put the drained beans and chicken broth in a large bowl.
  • In a saute pan, heat the olive oil over medium-high heat. Add the onion, tomato, chile, and garlic. Saute until the onion is soft, about 5 minutes. Rub the oregano, between palms of your hands and sprinkle over the beans. Add salt and pepper, to taste. Add the beans and broth to the pan and simmer for 10 minutes. Cool the beans for about 5 minutes before putting them in the blender. Carefully, pour the mixture into a blender and puree. Return the pureed mixture to the pan and gently reheat over medium-low heat, stirring frequently.
  • Using tongs, pass the tortillas 1 by 1 through the refried bean sauce until they are somewhat softened and coated on both sides with the sauce. Set aside on a plate. Fill each tortilla with 1/4 cup of shredded cheese. Fold in half and arrange them, overlapping, in a 9 by 13-inch baking dish. Top with an additional 1 to 1 1/2 cups of the bean sauce, just enough to cover the beans but allow the edges of the folded tortillas to show. Bake until cheese is melted about 10 to 15 minutes.
  • To serve, drizzle with Mexican sour cream lengthwise in a 2-inch thick strip down the center of the dish. Top with 8 overlapping red onion rings.

BEAN TORTILLA CASSEROLE



Bean Tortilla Casserole image

This hearty Tex-Mex dish is meatless and easy to make-ahead -- two great reasons to add it to your dinner lineup.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 50m

Number Of Ingredients 9

2 tablespoons olive oil
2 cloves garlic, crushed with a press
2 cans (15.5 ounces each) black beans, rinsed and drained
Salt
2 cans (14.5 ounces each) diced tomatoes with green chiles
1/2 cup fresh cilantro leaves
10 corn tortillas
6 ounces shredded Monterey Jack cheese
1/2 cup reduced-fat sour cream

Steps:

  • In a medium pot, heat oil and garlic over medium and cook until fragrant, 2 minutes. Add beans and 3/4 cup water and bring to a simmer until beans are very tender, about 5 minutes. Mash slightly and season with salt. Meanwhile, in a blender, puree diced tomatoes with cilantro.
  • Lay 4 tortillas in the bottom of an 8-inch square baking dish. Top with one-third of the tomatoes, half the bean mixture, and one-third of the cheese. Repeat, using 3 tortillas. Top with remaining 3 tortillas, remaining tomatoes, and cheese. Cover with foil and bake (or refrigerate up to 8 hours).
  • Preheat oven to 450 degrees. Bake, covered, until cheese is melted, about 15 minutes; remove foil, reduce oven to 350 degrees, and bake until heated through and cheese is browned, 20 minutes. Serve with sour cream.

Nutrition Facts : Calories 425 g, Fat 18 g, Fiber 12 g, Protein 19 g, SaturatedFat 8 g

TEX-MEX BEEF, BEAN AND TORTILLA CASSEROLE WITH CHIPOTLES AND CORN



TEX-MEX BEEF, BEAN AND TORTILLA CASSEROLE WITH CHIPOTLES AND CORN image

Categories     Beef

Yield 10 servings

Number Of Ingredients 23

3 tablespoons olive oil
3 cups chopped yellow onion
3 red bell peppers, finely chopped
8 garlic cloves, finely chopped
3 pounds very lean ground beef
2 teaspoons salt
6 tablespoons medium-hot chili powder, such as Gebhardt
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano, crumbled
1/2 teaspoon freshly ground black pepper
One 14-ounce can beef broth
1 3/4 cups canned crushed tomatoes with added puree
1 cup lager beer
3 canned chipotle chiles in adobo sauce, finely chopped
1 tablespoon adobo sauce, from canned chipotle chiles
One 1-pound package frozen corn kernels, thawed
1 1/4 pounds shredded sharp Cheddar cheese
1 pound shredded Monterey Jack cheese
24 6-inch corn tortillas
One 29-ounce can refried beans
3/4 cup chopped white onion
6 cups (about) finely shredded romaine lettuce
2 cups sour cream, room temperature, whisked until smooth

Steps:

  • Heat oil in heavy large deep saute pan over medium heat. Add yellow onion, bell peppers and garlic. Saute until tender, about 10 minutes. Add ground beef. Sprinkle with salt. Saute until meat is no longer pink, breaking up meat with back of spoon, about 10 minutes. Add chili powder, cumin, oregano and black pepper; saute 3 minutes. Add broth, tomatoes, beer, chipotle chiles and adobo sauce. Simmer uncovered until liquid reduces slightly, stirring occasionally, about 40 minutes. Add corn and simmer until mixture thickens slightly, about 10 minutes. Remove from heat. Cool to room temperature. Cover chili and refrigerate at least 1 day. DO-AHEAD TIP: Chili can be made up to 2 days ahead. Keep refrigerated. Position rack in upper third of oven and preheat to 375 degrees F. Combine both cheeses. Spread 2 tablespoons beans over one side of 6 tortillas. Arrange tortillas bean side up and overlapping slightly in 14-by-11-by-3-inch baking dish. Spoon 1/3 of chili evenly over tortillas. Sprinkle 2 cups cheese mixture, then 1/4 cup onion over. Repeat layering 2 times. Spread remaining 6 tortillas with remaining beans, then arrange tortillas bean side down in casserole. Sprinkle with remaining cheese mixture. Bake until casserole is heated through and bubbling, about 50 minutes. Let stand on cooling rack for 5 minutes. Cut casserole into generous squares. Sprinkle with shredded lettuce and top with dollop of sour cream, and serve.

TEX-MEX BEEF, BEAN AND TORTILLA CASSEROLE WITH CHIPOTLES AND CORN



Tex-Mex Beef, Bean and Tortilla Casserole with Chipotles and Corn image

This hot and hearty party dish comes from somewhere deep in Texas, not far from the Rio Grande. There, authentic flavors from South of the border get employed North of the border in easy, crowd-pleasing American-style main dishes called - in fractured Spanish - "casserolas". Chipotle chiles - smoked red jalapenos canned in a tangy sauce called adobo - generate a sultry heat that enlivens the lasagna-like layers of meat, beans and tortillas. Garnish each portion with crisp shredded lettuce and a cooling dollop of sour cream and set out a tub of good beers on ice. For the best flavor, make the beef mixture at least one day ahead, but for best texture, assemble the casserole shortly before baking.

Provided by @MakeItYours

Number Of Ingredients 23

3 tablespoons olive oil
3 cups chopped yellow onion
3 red bell peppers, finely chopped
8 garlic cloves, finely chopped
3 pounds very lean ground beef
2 teaspoons salt
6 tablespoons medium-hot chili powder, such as Gebhardt
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano, crumbled
1/2 teaspoon freshly ground black pepper
One 14-ounce can beef broth
1 3/4 cups canned crushed tomatoes with added puree
1 cup lager beer
3 canned chipotle chiles in adobo sauce, finely chopped
1 tablespoon adobo sauce, from canned chipotle chiles
One 1-pound package frozen corn kernels, thawed
1 1/4 pounds shredded sharp Cheddar cheese
1 pound shredded Monterey Jack cheese
24 6-inch corn tortillas
One 29-ounce can refried beans
3/4 cup chopped white onion
6 cups (about) finely shredded romaine lettuce
2 cups sour cream, room temperature, whisked until smooth

Steps:

  • Heat oil in heavy large deep saute pan over medium heat. Add yellow onion, bell peppers and garlic. Saute until tender, about 10 minutes. Add ground beef. Sprinkle with salt. Saute until meat is no longer pink, breaking up meat with back of spoon, about 10 minutes. Add chili powder, cumin, oregano and black pepper; saute 3 minutes. Add broth, tomatoes, beer, chipotle chiles and adobo sauce. Simmer uncovered until liquid reduces slightly, stirring occasionally, about 40 minutes. Add corn and simmer until mixture thickens slightly, about 10 minutes. Remove from heat. Cool to room temperature. Cover chili and refrigerate at least 1 day.
  • DO-AHEAD TIP:
  • Chili can be made up to 2 days ahead. Keep refrigerated.
  • Position rack in upper third of oven and preheat to 375 degrees F.
  • Combine both cheeses. Spread 2 tablespoons beans over one side of 6 tortillas. Arrange tortillas bean side up and overlapping slightly in 14-by-11-by-3-inch baking dish. Spoon 1/3 of chili evenly over tortillas. Sprinkle 2 cups cheese mixture, then 1/4 cup onion over. Repeat layering 2 times. Spread remaining 6 tortillas with remaining beans, then arrange tortillas bean side down in casserole. Sprinkle with remaining cheese mixture.
  • Bake until casserole is heated through and bubbling, about 50 minutes. Let stand on cooling rack for 5 minutes. Cut casserole into generous squares. Sprinkle with shredded lettuce and top with dollop of sour cream, and serve.
  • Recipe created exclusively for Cooking.com by Michael McLaughlin.

BEEF AND BEAN TORTILLA CASSEROLE



Beef and Bean Tortilla Casserole image

This layered casserole is really easy to make and tastes really good. I actually tried it with 1.25 lbs ground turkey breast and it came out very good. Tastes great with a dollop of sour cream on top. Got the recipe for Family Circle magazine.

Provided by Karamia

Categories     Beans

Time 1h5m

Yield 1 casserole, 8 serving(s)

Number Of Ingredients 9

1 1/2 lbs lean ground beef or 1 1/2 lbs ground turkey
1 large onion, chopped
2 -3 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
2 1/2 cups salsa (I like mild Pace Picante)
6 -8 fajita-size flour tortillas
15 ounces red kidney beans, drained and rinsed
2 cups shredded Mexican blend cheese

Steps:

  • Preheat oven to 375.
  • Spray 13x9 pan with nonstick spray, set aside.
  • Brown beef or turkey in large skillet with onion until cooked through, drain if needed.
  • Add chili powder, cumin and salt, and 1 cup salsa, stir and heat through.
  • In a medium bowl, mash drained and rinsed kidney beans coarsely. Add 1 cup salsa and stir together.
  • In 9x13 pan, layer two tortillas on bottom and fill in sides with pieces of a third tortilla until the bottom of pan is completely covered.
  • Layer all of the bean/salsa mixture over tortillas and sprinkle with 2/3 cups cheese.
  • Repeat another layer of tortillas.
  • Spread ground beef or turkey mixture evenly over tortillas.
  • Sprinkle with 2/3 cup cheese.
  • Layer last of tortillas and spread with 1/2 cup salsa.
  • Sprinkle rest of cheese over.
  • Cover with foil and bake for 45 minutes.
  • Let sit for 10 minutes before cutting.
  • Serve with sour cream on top, if desired.
  • Enjoy!

Nutrition Facts : Calories 536.4, Fat 23, SaturatedFat 10.8, Cholesterol 89.9, Sodium 1402.6, Carbohydrate 48, Fiber 7.3, Sugar 6, Protein 34.6

CLICK HERE TO FIND OUT MORE! MUSHROOM AND BLACK BEAN TORTILLA CASSEROLE



CLICK HERE TO FIND OUT MORE! MUSHROOM AND BLACK BEAN TORTILLA CASSEROLE image

Categories     Bean     Casserole/Gratin

Yield 4

Number Of Ingredients 9

2 teaspoons extra-virgin olive oil
3/4 pound cremini or button mushrooms, trimmed and quartered
1 garlic clove, minced
1/4 teaspoon cayenne pepper
Coarse salt and ground pepper
1 1/2 cups reserved cooked black beans from Spicy Black Bean Soup, or 1 can (15.5 ounces) black beans, rinsed and drained
8 corn tortillas, warmed and halved
2 cups salsa
1 1/4 cups shredded Monterey Jack cheese (4 ounces)

Steps:

  • Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high. Add mushrooms and cook, stirring often, until browned, 7 minutes. Add garlic and cayenne; season with salt and pepper. Add black beans and stir to combine. Cook until beans are warmed through, 2 minutes. Remove from heat. Arrange 5 tortilla halves in a 2-quart baking dish. Top with half the bean mixture and 1/2 cup salsa, then sprinkle with one-third the cheese. Repeat with another layer of tortilla halves, bean mixture, salsa, and cheese. Top with remaining tortilla halves, salsa, and cheese. Cover with foil and bake until center is hot and cheese melts, 10 minutes. Uncover and bake until cheese is bubbling, 5 minutes.

MUSHROOM AND BLACK BEAN TORTILLA CASSEROLE



Mushroom and Black Bean Tortilla Casserole image

This is a wonderful recipe I got from a Martha Stewart Magazine. It is really easy to make and so delicious. You can make it as spicy as you want by using your favorite brand of salsa.

Provided by rebecca684

Categories     Black Beans

Time 30m

Yield 1 casserole, 6 serving(s)

Number Of Ingredients 10

2 teaspoons extra virgin olive oil
3/4 lb cremini mushroom, trimmed and quartered
1 garlic clove, minced
1/4 teaspoon cayenne pepper
salt
pepper
1 (15 ounce) can black beans
8 corn tortillas, halved
2 cups salsa
1 1/4 cups shredded monterey jack cheese

Steps:

  • Preheat oven to 400 degrees.
  • In a large skillet, heat oil over medium-high heat. Add mushrooms and cook, stirring often, until browned, 7 minutes.
  • Add garlic and cayenne; season with salt and pepper. Add black beans and stir to combine.
  • Cook until beans are warmed through, 2 minutes. Remove from heat.
  • Arrange 5 tortilla halves in a 2 quart baking dish. Top with half the bean mixture and1/2 cup salsa, then sprinkle with one third the cheese.
  • Repeat with another layer of tortilla halves, bean mixture, salsa, and cheese.
  • Top with remaining tortilla halves, salsa, and cheese. Cover with foil and bake until center is hot and cheese melts, 10 minutes. Uncover and bake until cheese is bubbling, 5 minutes.

Nutrition Facts : Calories 325.8, Fat 10.1, SaturatedFat 5, Cholesterol 20.9, Sodium 677.4, Carbohydrate 44.4, Fiber 9.6, Sugar 9.1, Protein 21.9

MUSHROOM AND BLACK BEAN TORTILLA CASSEROLE



MUSHROOM AND BLACK BEAN TORTILLA CASSEROLE image

Categories     Bean

Yield 4

Number Of Ingredients 9

2 teaspoons extra-virgin olive oil
3/4 pound cremini or button mushrooms, trimmed and quartered
1 garlic clove, minced
1/4 teaspoon cayenne pepper
coarse salt and ground pepper
reserved cooked black beans from Wednesday, or 1 can (15.5 ounces) black beans, rinsed and drained
8 corn tortillas, warmed and halved
2 cups salsa
1 1/4 cups shredded Monterey Jack cheese (4 ounces)

Steps:

  • 1/ Preheat oven to 400°. In a large skillet, heat oil over medium-high. Add mushrooms and cook, stirring often, until browned, 7 minutes. Add garlic and cayenne; season with salt and pepper. Add black beans and stir to combine. Cook until beans are warmed through, 2 minutes. Remove from heat. 2. Arrange 5 tortilla halves in a 2-quart baking dish. Top with half the bean mixture and 1/2 cup salsa, then sprinkle with one-third the cheese. Repeat with another layer of tortilla halves, bean mixture, salsa, and cheese. Top with remaining tortilla halves, salsa, and cheese. Cover with foil and bake until center is hot and cheese melts, 10 minutes. Uncover and bake until cheese is bubbling, 5 minutes.

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