This vegetarian tortilla casserole, also know as a Mexican Lasagna, is my go-to recipe when I want to make a fast healthy dinner that everyone will love. You probably have most, if not all of the the ingredients in house. Everyone needs a recipe like this in the repertoire.
This tortilla casserole was my first ever “quick, easy one-pot wonder” recipe. It was given to me 21 years ago by my neighbor Nava Atlas, who is a vegetarian cookbook author and blogger. I’ve made just a few tweaks to Nava’s recipe, upping the amount of scallions and adding additional spices. This is a perfect weeknight dinner that can be on the table in half an hour, start to finish. Move over Rachel Ray!
This recipe has saved me many times over the years when I was pressed for time or too exhausted to fuss in the kitchen. Most of the ingredients in this dish are pantry and freezer staples: canned black beans, canned green chilies, canned diced tomatoes, frozen corn, shredded cheese and spices.
How to make this Tortilla Casserole (Mexican Lasagna)
Mix the filling ingredients together, layer the filling and shredded cheese between corn tortillas, and bake until hot.
- In a large bowl, combine all the filling ingredients: black beans, tomatoes, green chilies, corn, scallions, cumin, chili powder, oregano and salt.
- Line a casserole dish with a layer of corn tortillas, trimming the edges so they fit squarely. Top wit half of the filling and then half of the shredded Monterey Jack cheese. Add another layer of tortillas, the rest of the filling and the remaining cheese.
- Bake the casserole for 15-20 minutes, until it’s hot and the cheese is bubbling.
- Cut the casserole into squares and serve with salsa and sour cream.
Allow the tortillas to overlap in the middle. Trim the edges so they fit neatly into the casserole.
Bake the casserole until it’s hot and the cheese is melted and bubbling. Cut it into squares and serve it with your favorite salsa and sour cream or yogurt to spoon on top.
I’ve learned over the years that taking the easy way out doesn’t mean you can’t enjoy a good tasty meal.
If you like this recipe, here are two other quick and delicious Mexican dishes to try
Here’s the Tortilla Casserole recipe. If you try this recipe I hope you’ll come back to leave a star rating and a comment. I’d love to know what you think!
PrintVegetarian Tortilla Casserole Recipe (Mexican Lasagna)
Quick, easy, healthy and delicious vegetarian casserole. Great for weeknight dinner.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 6 1x
- Category: Quick and easy weeknight dinner
- Method: baked
- Cuisine: Tex-Mex
Ingredients
- 1 15-ounce can black beans, drained and rinsed
- 1 14-ounce can stewed or diced tomatoes
- 1 4-ounce can chopped mild green chilies
- 2 cups frozen corn kernels, defrosted (10-ounce bag)
- I bunch scallions, chopped (set aside a handful to sprinkle on top)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 12 corn tortillas
- 2 cups shredded Monterey Jack cheese or Cheddar cheese
- Toppings: Salsa, Sour cream or yogurt, scallions
Instructions
Preheat oven to 400º F and set an oven rack in the center position.
- Combine beans, tomatoes, chilies, corn, scallions, chili powder, cumin, oregano and salt in a large bowl.
- Lightly oil a 2-3 quart casserole dish. Line the bottom with 6 tortillas, allowing them to overlap in the middle. trim the round edges so they fit squarely against the edge of the casserole. Scoop on half the bean mixture. Sprinkle half the cheese on top. Add another layer of tortillas; the rest of the bean mixture. The rest of the cheese.
- Bake 15-20 minutes, or until the casserole is heated through and the cheese is bubbling.
- Cut into squares and serve with your favorite salsa and sour cream or yogurt to spoon on top.
Keywords: layered casserole with black beans, vegetables and cheese
We make this monthly at our house! It makes for great leftovers and freezes well also.
★★★★★
This was amazing! I added a little rice into the mixture, and used a packet of taco seasoning instead of the recommended spices. So. Good. Will be making again. 😊
New favorite for me, so easy and tasty. I added a half bag of frozen edamame last time I made this, was a nice additional texture/flavor. I’ve found this freezes well too; I make it on the weekend, slice up and freeze for quick lunch on the run at work.
★★★★★
A family favorite!!! And sooo easy!
★★★★★
This was such a hit in my house. I was fortunate enough to find local early fresh corn at my farm market so used kernels from two ears of corn that had been lightly grilled – awesome! I also assembled this the night before, kept in the refrigerator until i got home from work and then popped into the oven. Came out perfect! Great make ahead dish. I think I would increase the seasonings next time though just to give it more oomph. Super delicious recipe – thanks so much!
So glad! Thanks Elaine.
Can you use flour tortillas?
Ellen, I think if you use flour tortillas, you might want to put a layer of cheese on top of the tortillas before adding the bean mixture…maybe that would prevent the flour tortillas from getting too soggy? The corn tortillas are a little more sturdy! Let us know how it turns out. This is one of my favorite recipes!
Hi Elen, Interesting question. I’ve never tried to use flour tortillas. Laura is right – the flour tortillas might get soggy, whereas the corn tortillas just get soft and are a perfect consistency for this dish. I’m thinking the casserole might work really well with lasagna noodles, if you’re not concerned with it being gluten free. It sort of is like a lasagna, with the layers and the cheese. I bet that would be really good! If you try it with flour tortillas or lasagna noodles, I’d love to know the results!
Can you use chicken? Do you have nutrition facts on it? Thanks..
stumbled opon this. making it tonight. sounds way easy and i am a fan of easy cooking.
Hi Lisa,
Thank you for sharing this recipe! My sister asked me to make a vegetarian entree for her son’s high school graduation party this weekend. Originally she asked for a half pan, but once I showed her your recipe she said, “we’re going to need a full pan of that!”. Within minutes she came to me and said it was gone and her guests were literally scraping the pan, even though she also had over 25 lbs of Utica Riggies (a regional dish) and 42 lbs of amazing slow roasted pulled pork with lots of sides. I made it exactly as you described, only multiplied the ingredients to feed a crowd. Ran to the market the next day to buy ingredients for a family get-together and again it was gone in minutes. Thanks for an easy and delicious dish for a crowd!
Thanks Laura! I’m so glad your guest enjoyed it. I’ve never heard of Utica Riggies. Is that a recipe I should try? Lisa
Hi Lisa,
Yes! Try the Utica Riggies…I had never heard of them either until I visited my sister in upstate NY. It is a chicken and rigatoni dish with spices and a vodka-like sauce, minus the vodka! If you google it you will see that there are cook-off competitions and restaurants have their own recipes. Let us know if you try the Riggies!
Can this tex mex recipe be frozen?
Hi Tina. I’ve frozen leftovers with good success. Best if you transfer it to an airtight container. Lisa
I made this last night for my friends and it was so delicious! It’s the perfect recipe for a college student just learning how to cook. 🙂
Hi Natalie. I’m so glad you enjoyed it. Thanks for letting me know. :)Lisa
This looks bombbbb, im going to the store to buy the supplies now!!
Perfect timing – Tonight I was going to making my old reliable black beans and rice enchiladas but this will be much more interesting! Thanks for sharing…
Lisa,
I use to have to engage Brandon to cook with me or else I wouldn’t get anything done without his acting out.
Our favorite was homemade chicken nuggets.
I make a version of this tex mex with more layers, but yours is definitely simple and worth trying.