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This Mexican veggie tortilla bake has become a go-to at my house when we need something filling yet healthy on busy evenings. The corn tortillas layered with flavorful beans and gooey cheese make a hearty dish that wins over everyone who tries it.
I whipped up this casserole for the first time when having friends over with various food restrictions and was so happy to find something that worked for both the vegetarians and gluten-free folks. These days we eat it about twice monthly, especially when I need something I know everyone will enjoy.
Ingredients
- Extra virgin olive oil: makes a nice starting point for cooking veggies while keeping flavors light so other ingredients can stand out
- Red onion: brings a nice sweetness and vibrant purple hue that white or yellow onions just can't deliver
- Fresh garlic cloves: add that must-have flavor kick – grab bulbs that don't have any sprouts
- Red bell pepper: offers natural sweetness plus vitamin C and bright color – pick ones that seem heavy when you hold them
- Mushrooms: give a satisfying meaty feel and rich flavor – cut them the same size so they cook evenly
- Taco seasoning: packs Mexican flavor into every bite – try making your own blend when you've got time
- Tomato purée: creates the rich sauce that brings everything together – go for the no-salt type if you're watching salt intake
- Kidney or black beans: pack in protein and fiber without meat – give them a good rinse to wash away extra salt
- Sweet corn: adds little pops of sweetness and different texture – frozen works great when you can't find fresh
- Fresh cilantro: gives that fresh kick and authentic taste – look for bunches with bright green stems
- Corn tortillas: create the foundation layers and traditional taste – try to find non-GMO brands
- Cheddar cheese: melts into that wonderful gooey topping – grate it yourself for smoother melting than the pre-shredded stuff
Step-by-Step Instructions
- Get Your Baking Dish Ready:
- Turn your oven on to 400°F or 200°C so the casserole will cook all the way through and the cheese will melt just right without burning. Grab a 9x13 inch dish and grease it well so nothing sticks. This dish size works best for getting all your layers just right.
- Cook Your Veggies:
- Put the olive oil in a big pan over medium heat until it looks shiny but isn't smoking. Throw in your chopped red onion garlic bell pepper chunks and mushroom slices. Let them cook about 3 minutes stirring now and then until onions look clear and mushrooms start getting juicy. Don't cook them too long since they'll soften more in the oven.
- Mix Up the Filling:
- Sprinkle taco seasoning over your veggie mix and stir for half a minute to wake up the spices. This gets their oils flowing and makes the flavor stronger. Pour in tomato purée then add your drained beans corn chopped cilantro salt and pepper. Mix everything until the sauce coats it all evenly. Let it bubble for 2 minutes so the flavors can blend together. Give it a taste and add more seasoning if needed before turning off the heat.
- Build Your Casserole:
- Cut each tortilla into 4 equal pieces. Put 8 tortilla pieces across the bottom of your greased dish trying to cover as much surface as you can. Scoop one third of your bean mixture on top and spread it out evenly. Scatter half a cup of cheddar across this layer. Do this same pattern two more times ending with a big cup of cheese completely covering the top for a nice golden crust.
- Bake It Up:
- Put your assembled dish in the hot oven and let it cook about 15 minutes until the cheese is completely melted and bubbling around the edges. The top should look slightly golden but not brown. When it's done leave it in the turned-off oven with the door open for 5 minutes which helps it set up a bit so you can serve neater portions.
- Last Touches and Serving:
- Sprinkle more fresh chopped cilantro on top which adds nice color freshness and boosts that Mexican flavor. Serve while hot so everyone can enjoy digging through those yummy layers of tortilla beans and melted cheese.
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The red bell pepper turns out to be the hidden star in this dish. I found this out by accident when I ran out once and made it without. The casserole just didn't have that subtle sweet note and bright color that works against the earthy beans. My daughter spotted the difference right away which showed me how much this one ingredient really matters to the overall taste.
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Common Recipe Questions
- → Can I make this dish ahead of time?
You bet! You can put everything together and keep it in the fridge for up to 24 hours before cooking.
- → What can I substitute for cheddar cheese?
You can swap in Monterey Jack, mozzarella, or vegan cheese if you don't want dairy.
- → Is this dish freezer-friendly?
For sure! Put the whole thing together, wrap it up well, and freeze it for up to 3 months. Just thaw it before you cook.
- → Can I make this dish spicier?
Definitely! Toss in some chopped jalapeños or a bit of chili powder to your veggies for extra kick.
- → What can I serve with this dish?
It goes great with a simple green salad, some homemade guacamole, or a side of Mexican rice for a full meal.