Bean and Cheese Tortilla Casserole

The gift of a good meal is always appreciated! Taking time to prepare a healthy dish for someone””whether it’s a busy mom, your elderly neighbor or a friend you haven’t seen in awhile””is a thoughtful gesture that will be remembered. Send it in a casserole dish the recipient can keep, along with the recipe, for an added special touch.

This recipe for Bean and Cheese Tortilla Casserole is perfect for gift-giving. It freezes well, can be easily increased to feed more people and may be adjusted to include meat for non-vegetarians.

Bean and cheese casseroleBean and Cheese Tortilla Casserole

Serves 4

3 cans pinto beans, rinsed and drained
1 tablespoon olive oil
3/4 cup chopped onion
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon freshly ground black pepper
3 cups vegetable broth or chicken broth
1 ½ cups mild salsa or medium salsa
1 tablespoon chili powder
½ tablespoon cumin
1/2 teaspoon dried oregano
12 corn tortillas
2 ½ cups shredded Manchego, Swiss or Monterrey Jack cheese
Mexican cream, plain Greek yogurt or regular sour cream, for drizzling (optional)
4 tablespoons chopped cilantro (optional)

(Note: You can add cooked and crumbled ground meat or shredded chicken to this vegetarian casserole, if desired. Instructions are included in the recipe steps below.)


Preheat the oven to 350 °F. In a microwave-safe bowl, combine olive oil, onion, garlic, salt and pepper; heat on high for 4 minutes until onion is soft.

Using a food processor or blender, blend the onion mixture, beans, broth, salsa, chili powder, cumin and oregano together until smooth. Pour bean mixture into a microwave-safe bowl and microwave on high for 6 to 7 minutes, or until the beans are hot.

Spread about ½ cup of the bean sauce into the bottom of an 8- to 9-inch square baking pan or casserole dish. (Note: If using meat, spread across top of bean mixture.) Place 4 tortillas, with sides overlapping, on top of the bean sauce.   Sprinkle with shredded cheese. Cover with another ½ cup of bean sauce. (Again, add meat, if desired.) Place another 4 tortillas on top, with sides overlapping. Sprinkle with shredded cheese.   Repeat bean sauce, tortillas, and finish with the cheese layer.

Bake casserole until  cheese is melted, about 10 to 15 minutes. To serve, drizzle with Mexican sour cream or plain Greek yogurt and chopped cilantro, if desired.


The Kitchen Diva is Angela Shelf Medearis, a regular guest chef on “The Dr. Oz Show” and “The Today Show.” She is the author of many cookbooks, including, “The Kitchen Diva’s Diabetic Cookbook.”  

About The Kitchen Diva

The Kitchen Diva is Angela Shelf Medearis, a regular guest chef on “The Dr. Oz Show” and “The Today Show.” She is the author of many cookbooks, including, “The Kitchen Diva’s Diabetic Cookbook.”

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5 comments on «Bean and Cheese Tortilla Casserole»

  1. Dave Barry says:

    Bean and cheese tortilla casserole

    1. Winter says:

      I litearlly jumped out of my chair and danced after reading this!

    1. Nataly says:

      Here’s a honey glazed corart and parsnip recipe. Carrots are dirt cheap. Parsnips usually cost more, but you don’t have to go half and half it’s just nice to have them in there for color contrast. And as far as cutting the veggies go the idea is to have long pieces and have the corarts and parsnips be the same sizes. This is a really pretty, wintry dish. And everyone love kind of sweet veggies ;Dhoney-glazed roasted corarts and parsnips2 lbs corarts (1 to 1 1/2 inches in diameter), peeled, halved lengthwise2 lbs parsnips (1 to 1 1/2 inches in diameter), peeled, halved lengthwise6 tablespoons olive oil1 1/2 tablespoons butter1 1/2 tablespoons honey1 teaspoon balsamic vinegarPosition 1 rack in center and 1 rack in bottom third of oven and preheat to 400b0F. Line 2 rimmed baking sheets with foil. Divide corarts and parsnips between prepared sheets. Sprinkle generously with salt and pepper, then drizzle 3 tablespoons oil over vegetables on each sheet; toss to coat.Roast 10 minutes; stir. Roast 10 minutes longer, stir, and reverse sheets. Continue roasting until are tender slightly charred, about 15 minutes longer. (Can be prepared 2 hours ahead. Tent with foil and let stand at room temperature. Rewarm uncovered in 350b0F oven 10 minutes.)Melt butter in heavy small saucepan over medium heat. Stir in honey and vinegar. Drizzle honey glaze over vegetables and serve.

  2. louis says:

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