Skip to main content

Tortilla Casserole

Warm and cheesy meal with bright salsa and fresh cilantro.
Cooking for a Crowd

Cooking for a Crowd

Use these recipe sheets to prepare for larger groups:

Saucy casserole slice on a plate.
Prep time: 15 minutes
Cook time: 15 minutes
Makes: 12 wedges
Nutrition Facts: View label

Ingredients

1 cup medium salsa (try Food Hero's Salsa Roja or Salsa Verde)
1 can (8 ounces) tomato sauce
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) corn, drained (or 1 cup frozen corn, thawed)
½ cup packed fresh cilantro leaves
4 whole-wheat tortillas, 10-inch diameter
1 cup (4 ounces) shredded cheese (try Monterey Jack or Mexican blend)

Directions

  1. Wash hands with soap and water.
  2. Rinse fresh vegetables under running water before preparing.
  3. Preheat oven to 500 degrees F. Lightly oil or spray a 10-inch casserole dish.
  4. In a small bowl, mix salsa and tomato sauce.
  5. In a medium bowl, mix black beans, corn and cilantro.
  6. Place 1 tortilla in baking dish and spread ¼ of salsa mixture over tortilla. Top with ⅓ of bean mixture and ⅓ of cheese.
  7. Repeat layering 2 more times; spread last of salsa mixture over top of last tortilla.
  8. Bake 12 to 15 minutes, until cheese melts and filling is hot.
  9. Refrigerate leftovers within 2 hours. 

Notes

  • Try kidney or pinto beans instead of black beans.
  • Add leftover cooked chicken, turkey or ground beef.
  • Cook your own dry beans. One can (15 ounces) is about 1 ½ to 1 ¾ cups drained beans.

Comments

I tried TeresaP's comment and used small corn tortillas and it worked so well!  Really tasted like an enchilada, but WOW how fast is this recipe??  It really took less than 15 minutes to fully get into the oven, this is perfect after work meal to prep.  And it is so adaptable to what you have in the pantry.  Oh and we sprinkled chopped black olives on top and a bit of low-fat sour cream.

From OSU Test Kitchen: We tested the Tortilla Casserole at 500 degrees F and 350 degrees F. Both work well. The lower temperature takes a little longer but at either temperature between 15-25 minutes the dish turns out very similar. 

For those that have prepared this recipe, is the baking temperature really 500 degrees?

Quick, tasty recipe! I used 8 small corn tortillas instead of whole wheat and added 1 cup of chopped cooked turkey (leftover from Thanksgiving) seasoned with cumin and cayenne.  Next time I will add some bell pepper and green onion too!

You might also like...

Recipes A to Z (without photos)

Master Mix
Glass jar labeled Master Mix with a flour-based baking mix.

Master Mix

Make your own baking mix to have on hand for quick biscuits, pancakes and other recipes.
Prepare:
10 minutes
Makes:
10 cups
Fruit Salad
Footed dessert glasses filled with a fruit mix coated in yogurt.

Fruit Salad

A favorite recipe by many of our educators, as it is so easily adaptable and tasty.
Prepare:
10 minutes
Makes:
5 cups
Lentil Soup
Bowl of green lentil soup.

Lentil Soup

A warm and savory lentil soup seasoned with garlic, chili powder, and cumin.
Prepare:
10 minutes
Cook:
30 minutes
Makes:
6 cups
Barley Lentil Soup
Bowls of soup containing colorful vegetables, lentils and barley.

Barley Lentil Soup

One-pot hearty lentil soup that’s packed with veggies, herbs and grains!
Prepare:
10 minutes
Cook:
1 and ½ hours
Makes:
10 cups
Sweet and Sour Chicken
Plate of diced pineapple, vegetables and chicken served with rice.

Sweet and Sour Chicken

Sweet pineapple, chicken, vegetables and a savory sauce are combined to make a delicious meal for any night of the week.
Prepare:
20 minutes
Cook:
30 minutes
Makes:
6 Cups
Corn Pancakes
Round, golden corn pancakes displayed on a skillet and plate.

Corn Pancakes

A delicious savory alternative to traditional pancakes.
Prepare:
15 minutes
Cook:
5 minutes
Makes:
6 6-inch pancakes