Best Bean Tortilla Casserole Recipes

BLACK BEAN TORTILLA CASSEROLE

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.

CHICKEN, BLACK BEAN, AND TORTILLA CASSEROLE

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

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.

TORTILLA, BEAN AND CHEESE CASSEROLE ("ENFRIJOLADAS")

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

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.

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

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

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

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!

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

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

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.

MUSHROOM AND BLACK BEAN TORTILLA CASSEROLE

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.