Thursday, February 21, 2013

Black Bean Tortilla Casserole

If you've followed this blog you know my loves: one-pot wonders, casseroles, tex-mex, asian, spicy, easy, you get the idea. I have several recipes similar to this on the blog but I had to add one more - this one. It was so flavorful and easy to put together. If you try it let me know what you think.
  • 1 cup diced onion
  • 3 cloves garlic, minced
  • 1 medium zucchini, diced
  • 1 medium summer squash, diced 
  • 1 large red bell pepper, diced 
  • freshly ground salt & pepper
  • 2 teaspoons cumin
  • 2 teaspoons chili powder 
  • 1 teaspoon dried oregano
  • 1 can black beans, drained and rinsed
  • 2 cans Rotel, original flavor, undrained
  • 5 ounces Toffuti cream cheese
  • 1/4 cup cilantro, chopped
  • 10 6" corn tortillas, sliced into wide strips and then cut again (see pic below)
  • 1 cup cheddar cheese, shredded (I used Follow Your Heart -this time)

Preheat oven to 400ºF. Heat a 1/4 cup water in a large skillet over medium heat. Add the onions and saute for about 5 minutes.

Add the bell pepper and cook for about 5 minutes more, stirring. Add  more water if needed to keep the veggies from sticking.

Add zucchini, squash and garlic, and cook for about 8 minutes, until vegetables are softened. Add more water if needed so the veggies move around easily -- about 2 tablespoons at a time.

Season with salt & pepper, cumin, chili powder, and oregano and stir to coat.

Add the black beans and Rotel. Bring to a boil, then reduce heat to a simmer.

Drop the cream cheese into the skillet a spoonful at a time over the vegetable mixture, and stir until all of it is melted in and nicely combined.

Finally, mix in the chopped cilantro. Remove from heat.

Lightly spray a 7x11 casserole dish with nonstick cooking spray. Place enough of the vegetable mixture in the bottom of the dish to cover the bottom.

Top with 1/2 of the tortillas strips.

Top with about 1/2 of  the remaining vegetable mixture.

Add half of the shredded cheese.

Add another layer of tortillas.

Top with the remaining vegetable mixture.
Bake for about 15 minutes, or until hot and bubbly. 
Top the casserole with the remaining cheese.

  Bake about 7 minutes more, until cheese is melted.

I like to garnish the side of the plate with shredded lettuce, Toffuti sour cream, salsa and pickled jalapenos.


  1. what a great make ahead dinner. I will be pinning this one. thanks for stopping by friday food frenzy

    1. Maria, I look forward to every Friday's food frenzy. Many delicious recipes posted. Thanks for stopping by, we had leftovers last night, they heat up very well. Enjoy!

  2. oh yummy what a wonderful time saving quick night supper come see me at

    1. Angie,
      Thanks for stopping by - I hope you'll find other dishes you'll like to try. I'm on my way over to check out your blog! Have a great weekend!

  3. This looks wonderful! I don't know if we have Tofutti Cream Cheese here, but I think I have everything else I need to make this!

    1. Jen, thanks for stopping by. We only eat plant products, if you eat dairy feel free to use regular cream cheese. You might be able to sub in sour cream or milk (plant based or not). The addition just gives it that creamy texture. Let me know what you think of the dish if you make it!
      Take care!