Quick Tortilla Casserole

Quick Tortilla Bake

This is a flavorful vegetarian version of tortilla casserole. It is quick prep and bakes within 30 minutes. Pinto beans are easily substituted for black beans, if preferred. It is an ideal weeknight meal and nicely complemented on the side with a small bit of mixed greens, a squeeze of lime and drizzle of olive oil.

Print Recipe
Diet
vegetarian icon
Servings 2
Calories 861
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins

Equipment

1 loaf or bread pan

Ingredients
  

  • cooking oil spray
  • 8 ounce can tomato sauce
  • 1/4 cup water
  • 2 ounce or ½ small can chopped green chilis
  • 1 cup canned black beans, rinsed and drained
  • 1/2 cup mild or medium chunky style salsa
  • 1/2 teaspoon cumin
  • 1/4 teaspoon oregano
Toppings
  • 1/3 cup sour cream
  • 1/4 teaspoon ground ancho chili pepper, up to ½ teaspoon for spice lovers
  • 1 wedge fresh lime, juiced
  • 2 handfuls thick tortilla corn chips, broken into large pieces
  • 1 cup 4 Mexican cheese blend, shredded
  • 1 tablespoon cilantro, chopped

Instructions
 

  • Preheat the oven to 350 degrees. Unless using non-stick, spray loaf pan with cooking oil and set aside.
    cooking oil spray
  • Gently combine all ingredients EXCEPT Toppings in a medium bowl.
    8 ounce can tomato sauce
    1/4 cup water
    2 ounce or ½ small can chopped green chilis
    1 cup canned black beans
    1/2 cup mild or medium chunky style salsa
    1/2 teaspoon cumin
    1/4 teaspoon oregano
  • In a separate small dish, mix 1/4 teaspoon ancho pepper spice into the 1/3 cup of sour cream and a quick squeeze from a lime wedge (1/4 teaspoon).
    1/3 cup sour cream
    1/4 teaspoon ground ancho chili pepper
    1 wedge fresh lime
  • Pour half of bean and tomato mix into your baking dish and add 1 handful of broken (but not crumbled) tortilla chips. Add half the sour cream mix in small dollops onto the chips. Cover with 1/2 cup of shredded cheese.
    1/3 cup sour cream
    2 handfuls thick tortilla corn chips
    1 cup 4 Mexican cheese blend
  • Repeat the process with the remainder of the bean and tomato mix followed by 1 handful of broken chips, remainder of sour cream and covered with 1/2 cup of 4 Mexican cheese.
  • Bake covered with foil for approximately 25 minutes, remove foil for the last 5 minutes so cheese is melted and bubbly hot. Serve with sliced avocado and chopped cilantro.
    1 tablespoon cilantro

Notes

For a lighter version, substitute nonfat Greek yogurt for sour cream and reduce cheese by 1/2 cup. 

Nutrition

Serving: 1 g | Calories: 861 kcal | Carbohydrates: 83 g | Protein: 24 g | Fat: 51 g | Saturated Fat: 17 g | Polyunsaturated Fat: 14 g | Monounsaturated Fat: 14 g | Trans Fat: 1 g | Cholesterol: 73 mg | Sodium: 1370 mg | Potassium: 561 mg | Fiber: 8 g | Sugar: 6 g | Vitamin A: 1113 IU | Vitamin C: 2 mg | Calcium: 641 mg | Iron: 4 mg
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