Mexican Tortilla Casserole

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 279.9
  • Total Fat: 11.0 g
  • Cholesterol: 22.7 mg
  • Sodium: 811.8 mg
  • Total Carbs: 35.0 g
  • Dietary Fiber: 6.4 g
  • Protein: 12.8 g

View full nutritional breakdown of Mexican Tortilla Casserole calories by ingredient


A meatless entree. Serve with sour cream, salsa, and cilantro. A meatless entree. Serve with sour cream, salsa, and cilantro.
Number of Servings: 8


    nonstick cooking spray
    1 tbsp. olive, vegetable, or canola oil
    1 onion
    1 tsp. ground cumin
    1.50 tsp. chili powder
    1 tsp. minced garlic
    1 can chopped tomatoes
    0.25 c. tomato paste
    2 can white, black, or kidney beans
    Kosher or coarse salt
    Freshly ground black pepper
    1 can sweet corn kernels
    3 c. coarsely chopped spinach
    4 medium-sized flour tortillas
    2 c. shredded Monterey jack or Cheddar cheese
    chopped fresh cilantro
    sour cream
    3 cup Spinach, fresh


Preheat the oven to 400 degrees F. Spray a 9-inch round cake pan, springform pan, or baking dish with nonstick cooking spray.
Heat oil in a large skillet over medium heat. Add the onion, cumin, chili powder, and garlic and cook until you can smell the spices and the onion is softened, about 3 minutes. Stir in the tomatoes with the 1/3 cup of reserved juice and the tomato paste, then stir in the beans. Season with salt and pepper to taste. Let the bean mixture simmer until everything is hot, about 3 minutes. Add the corn and spinach and stir until the spinach has wilted and everything is well blended and hot, about 3 minutes. Taste for seasonings, adding more salt and/or pepper as necessary.
Place 1 tortilla in the prepared cake pan. Spread one fourth of the bean and vegetable mixture evenly over the tortilla, then sprinkle 1/2 cup of the shredded cheese evenly over the top. Repeat with 3 more layers, ending with the last quarter of the bean mixture and then the last 1/2 cup of shredded cheese.
Bake the tortilla casserole until it is hot throughout and the top is lightly browned, about 20 minutes. Let the casserole sit for about 5 minutes, then cut it into wedges using a sharp knife and serve it with a spatula, or better yet a pie server. Sprinkle the top with cilantro, if desired, and serve with sour cream and/or salsa on the side, if you like.
Tips & Techniques
Make Ahead: This can be assembled up to a day ahead of time, then covered and refrigerated. Bake before serving. It can also be baked, then refrigerated, and reheated in a 350 degree F oven for 20 minutes until warm.
Cooking Tip: You can make the tortilla casserole a day ahead of time, cover it with plastic wrap or aluminum foil, and put it in the fridge overnight; just take it out and let it sit at room temperature for about 20 minutes while the oven preheats to 400 degrees F. Bake the casserole uncovered. You can also reheat the cooked casserole at 350 degrees F for 15 to 20 minutes, until warm.

Serving Size: Serves 8

TAGS:  Vegetarian Meals |