Best 4 Bean Tortilla Casserole Recipes

Welcome to the world of culinary delights, where flavors dance on your palate and aromas ignite your senses. Embark on a journey of discovering the perfect recipe for "bean tortilla casserole," a dish that embodies the harmonious blend of textures and tastes. Immerse yourself in a symphony of spices, the earthy notes of beans mingling with the tangy zest of tomatoes, all wrapped in the comforting warmth of tortillas. Let your taste buds savor the symphony of flavors as you explore the secrets of crafting the ultimate bean tortilla casserole.

Check out the recipes below so you can choose the best recipe for yourself!

BLACK BEAN TORTILLA CASSEROLE

Black Bean Tortilla Casserole image

"A cousin gave me this recipe- she know my family loves Southwestern fare," says Sue Briski of Appleton, Wisconsin.

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 9 servings.

Number Of Ingredients 14

Ingredients

2 large onions, chopped
1-1/2 cups chopped green peppers
1 can (14-1/2 ounces) diced tomatoes, drained
3/4 cup picante sauce
2 garlic cloves, minced
2 teaspoons ground cumin
2 cans (15 ounces each) black beans, rinsed and drained
8 corn tortillas (6 inches)
2 cups shredded reduced-fat Mexican cheese blend
TOPPINGS:
1-1/2 cups shredded lettuce
1 cup chopped fresh tomatoes
1/2 cup thinly sliced green onions
1/2 cup sliced ripe olives

Steps:

In a large saucepan, combine the onions, peppers, tomatoes, picante sauce, garlic and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the beans. , Spread a third of the mixture in a 13x9-in. baking dish coated with cooking spray. Layer with four tortillas and 2/3 cup cheese. Repeat layers; top with remaining beans., Cover and bake at 350° for 30-35 minutes or until heated through. Sprinkle with remaining cheese. Let stand for 5 minutes or until cheese is melted. Serve with toppings.

Nutrition Facts : Calories 251 calories, Fat 7g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 609mg sodium, Carbohydrate 36g carbohydrate (7g sugars, Fiber 8g fiber), Protein 14g protein. Diabetic Exchanges

CHICKEN, BLACK BEAN, AND TORTILLA CASSEROLE

Chicken, Black Bean, and Tortilla Casserole image

Make and share this Chicken, Black Bean, and Tortilla Casserole recipe from Food.com.

Provided by ratherbeswimmin

Categories Oven

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 19

Ingredients

1 tablespoon vegetable oil
1 large yellow onion, chopped
1/2 green bell pepper, chopped
2 garlic cloves, minced
1 (14 1/2 ounce) can tomatoes, including juice, slightly pureed
1/2 cup prepared salsa
1 teaspoon ground cumin
3/4 teaspoon salt (to taste)
fresh ground black pepper
1/2 teaspoon dried oregano
2 (15 ounce) cans black beans, drained and rinsed
2 -3 cups cubed cooked chicken breasts
8 corn tortillas
4 cups grated monterey jack cheese
plain nonfat yogurt
sour cream
avocado, slices
sliced green onion
chopped black olives

Steps:

In a big skillet, warm the oil over medium heat; add in onion, green pepper, and garlic; saute about 5 minutes, until vegetables are soft.
Add in tomatoes, salsa, cumin, salt, pepper, and oregano; stir to mix.
Stir in beans and chicken.
Preheat oven to 350°.
In a lightly oiled 4-quart casserole spread 1/3 of the bean-chicken mixture over the bottom.
Top with 4 tortillas and sprinkle with 1 cup cheese.
Add another 1/3 of the bean-chicken mixture and 1 cup cheese.
Top with 4 tortillas and 1 cup cheese.
Add remaining bean-chicken mixture; cover and bake about 40 minutes, until bubbly.
Uncover and sprinkle with remaining cheese; cook 10 minutes; let stand 5 minutes before serving.

TORTILLA, BEAN AND CHEESE CASSEROLE ("ENFRIJOLADAS")

Tortilla, Bean and Cheese Casserole (

Provided by Marcela Valladolid

Time 40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 cups cooked pinto beans, (Frijoles De La Olla, recipe follows) drained
3 cups chicken broth
1 tablespoon olive oil
3/4 cup chopped onion
1 plum tomato, roughly chopped
1 medium serrano chile, seeded and minced
2 garlic cloves, minced
1/2 teaspoon dried oregano
Salt and freshly ground black pepper
8 corn tortillas
2 cups shredded Manchego, Swiss or Monterrey Jack cheese
Mexican crema or regular sour cream, for drizzling
2 thin slices red onion, separated into rings

Steps:

Preheat the oven to 350 degrees F.
Put the drained beans and chicken broth in a large bowl.
In a saute pan, heat the olive oil over medium-high heat. Add the onion, tomato, chile, and garlic. Saute until the onion is soft, about 5 minutes. Rub the oregano, between palms of your hands and sprinkle over the beans. Add salt and pepper, to taste. Add the beans and broth to the pan and simmer for 10 minutes. Cool the beans for about 5 minutes before putting them in the blender. Carefully, pour the mixture into a blender and puree. Return the pureed mixture to the pan and gently reheat over medium-low heat, stirring frequently.
Using tongs, pass the tortillas 1 by 1 through the refried bean sauce until they are somewhat softened and coated on both sides with the sauce. Set aside on a plate. Fill each tortilla with 1/4 cup of shredded cheese. Fold in half and arrange them, overlapping, in a 9 by 13-inch baking dish. Top with an additional 1 to 1 1/2 cups of the bean sauce, just enough to cover the beans but allow the edges of the folded tortillas to show. Bake until cheese is melted about 10 to 15 minutes.
To serve, drizzle with Mexican sour cream lengthwise in a 2-inch thick strip down the center of the dish. Top with 8 overlapping red onion rings.

MUSHROOM AND BLACK BEAN TORTILLA CASSEROLE

Mushroom and Black Bean Tortilla Casserole image

Sauteed mushrooms, cooked black beans, and store-bought salsa are layered with corn tortillas in a baking dish to create this Tex-Mex-inspired casserole.

Provided by Martha Stewart

Categories Food & Cooking Main Dish Recipes Casserole Recipes

Time 30m

Number Of Ingredients 9

Ingredients

2 teaspoons extra-virgin olive oil
3/4 pound cremini or button mushrooms, trimmed and quartered
1 garlic clove, minced
1/4 teaspoon cayenne pepper
Coarse salt and ground pepper
1 1/2 cups reserved cooked black beans from Spicy Black Bean Soup, or 1 can (15.5 ounces) black beans, rinsed and drained
8 corn tortillas, warmed and halved
2 cups salsa
1 1/4 cups shredded Monterey Jack cheese (4 ounces)

Steps:

Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high. Add mushrooms and cook, stirring often, until browned, 7 minutes. Add garlic and cayenne; season with salt and pepper. Add black beans and stir to combine. Cook until beans are warmed through, 2 minutes. Remove from heat.
Arrange 5 tortilla halves in a 2-quart baking dish. Top with half the bean mixture and 1/2 cup salsa, then sprinkle with one-third the cheese. Repeat with another layer of tortilla halves, bean mixture, salsa, and cheese. Top with remaining tortilla halves, salsa, and cheese.
Cover with foil and bake until center is hot and cheese melts, 10 minutes. Uncover and bake until cheese is bubbling, 5 minutes.

Nutrition Facts : Calories 384 g, Fat 13 g, Fiber 12 g, Protein 20 g

Tips:

For a vegetarian version of this casserole, omit the ground beef and add an extra can of beans. You can also use vegetable broth instead of beef broth.
To make this casserole ahead of time, assemble it and bake it according to the recipe instructions. Then, let it cool completely and store it in the refrigerator for up to 3 days. When you're ready to serve, reheat it in a 350°F oven until it's warmed through.
If you don't have any tortillas on hand, you can use cornbread crumbs instead. Just crumble 6-8 cornbread muffins into a food processor and pulse until fine.
To add a little extra flavor to this casserole, try adding a teaspoon of chili powder or cumin to the ground beef mixture.
Serve this casserole with your favorite toppings, such as salsa, sour cream, guacamole, and shredded cheese.

Conclusion:

This bean tortilla casserole is a delicious and easy-to-make meal that's perfect for a weeknight dinner. It's also a great way to use up leftover beans and tortillas. With its hearty combination of ground beef, beans, tortillas, and cheese, this casserole is sure to be a hit with the whole family. So next time you're looking for a quick and easy meal, give this bean tortilla casserole a try.