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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)


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


  • 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 1/2 to 1 3/4 cups drained beans.
  • Try using Food Hero salsa recipes provided by the Latinx workgroup: Salsa Roja and Salsa Verde.
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12 wedges
Prep time:
15 minutes
Cooking time:
15 minutes
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