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!Print
Vegetarian 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
- 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
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