Santa Anna's Black Bean Casserole - Authentic Mexican!

"Published for ZWT III. A delicious vegetarian casserole from Mexico. Easy to make."
photo by BB2011 photo by BB2011
photo by BB2011
photo by BB2011 photo by BB2011
photo by slickchick photo by slickchick
photo by slickchick photo by slickchick
photo by Kumquat the Cats fr photo by Kumquat the Cats fr
Ready In:
4 dishes full




  • In a large skillet over medium heat, combine first 6 ingredients, bringing the mixture to a boil. Reduce heat and simmer uncovered for 5 minutes. Stir in beans.
  • Spread 1/3 of the bean mixture over the bottom of a 13x9-inch pan. Top that with half of the tortillas, overlapping as necessary and half of the cheese. Add another 1/3 of the bean mixture, then remaining tortillas and bean mixture.
  • Cover and bake at 350°F for 30 minutes or until heated through. Sprinkle with remaining cheese and let stand for 10 minutes. Garnish with shredded lettuce and chopped tomatoes.
  • Serve by topping with the sliced avocado or guacamole.

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  1. misty6786
    I found this while searching for a recipe that called for baking, after changing a stove top burger type recipe from into a casserole. This is pretty close to what I wound up with. It was pretty tasty before baking, so I am looking forward to the finished version.
  2. Glori-B
    Great dish! I set this up the night before and just baked it off the next day. Many complements! Very yummy! Make it as written (except for using a blend of cheddar and pepper jack cheese) and will definitely make this again!
  3. TattooedMamaof2
    Very good authentic flavors. Definately reminded me of the summer I spent in Mexico. Made as written and used a can of diced tomatoes. Thank you so much, this is a keeper!
  4. BB2011
    This was a great dish. I followed the recipe except for cutting the amount of onion in half. It was very flavorful. It needed a bit longer in the oven than the recipe stated. It goes well with a side salad.
  5. Blue Plate Special
    I found the cooking time in step 1 to be insufficient, and the prepared dish lacking in sufficient liquid. I would recommend a saute on the onions and peppers until soft as a first step (like JanuaryBride I found that less onions were really quite adequate), and doubling the amount of salsa. Quartering the tortillas will make assembling the dish much easier, and some may find that they need a bit more herbs (eg oregano in the filling and cilantro on top), spices (eg doubling both the garlic and cumin), and cheese. While I would not call this "Authentic Mexican" it is a nice "warm your cockles" kind of dish that is both easily prepared and served, and one that (with adjustments) I will revisit when looking to use up another batch of beans.


  1. januarybride
    I really enjoyed this. I cut the recipe in half and used my 8.5 x 6.5 baking dish. I subbed a can of mild rotel tomatoes with chilis for the fresh tomatoes; glad I did. I honestly decreased the amt of onion significantly, again with great results. I added some Morningstar veggie crumbles and hubby didn't even know it was a vegetarian dish. I love it. Topped with avocado and a dollop of sour cream. UPDATE: I made this again last evening. I used my homemade Chipotle Salsa (about 1.5 cups of it) and added some soy chorizo for a kick.


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