Black Bean and Tortilla Bake

READY IN: 35mins
Recipe by spatchcock

Great quick and healthy dinner.

Top Review by Fuzzys Finds

A vegetarian winner and already on request for repeats! I did modify it quite a bit after reading some reviews, as follows:

-Can of tomatoes w/ juices substituted for the tomato sauce and chopped tomato (it's winter, tomatoes are nasty in the supermarket right now)
-2 cans of black beans used instead of one
-Splash of salsa added in the bean mixture, and another in the bottom of the pan before layering
-Onions and spices doubled to keep the proportions right b/c of the extra beans
-My 9x9 pan needed 3 tortillas per layer, not 4; so we only used 9.
-I baked uncovered for first 20 minutes, then stirred the top layer a bit with a spoon before adding the last bit of cheese and putting it back in the oven for the last 10 minutes. (Kept it from drying out on top without me having to fashion a foil cover.)

Doubling the beans filled the pan nicely and kept this from being skimpy. There's four of us, and we have leftovers for tomorrow despite everyone eating their fill.

We're serving a toddler, so we kept the spices as described, but heat lovers might think about adding a can of green chilis or some serious salsa/pepper sauce to up the ante a bit. It's good as is, though! Thanks for sharing, spatchcock!

Ingredients Nutrition

Directions

  1. Preheat oven to 350* F.
  2. Spray a large skillet with cooking spray.
  3. Add garlic, onions, tomato, green onion, cumin, and chili powder.
  4. Cook on medium heat until onion is tender.
  5. Add tomato sauce and cook 5 minutes more.
  6. Stir in beans, cilantro, salt and pepper.
  7. Spray a 9 inch square baking dish with cooking spray.
  8. Layer 4 tortillas, 1/3 cheese, and 1/3 of the bean mixture; repeat 2 more times.
  9. Top with reserved 2 tablespoons of cheese.
  10. Bake 20 minutes, covered, then 10 minutes uncovered or until bubbly.

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