Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by Cathy Sparks
Tortilla-Black Bean CasseroleIngredients (use vegan versions): 2 cup chopped onion
1 1/3 cup chopped green pepper
14 oz can stewed tomatoes
3/4 cup salsa
1/2 tablespoon garlic
2 tablespoon cumin
2 15-oz cans black beans, drained
8 corn tortillas
1 1/2 cup shredded vegan cheese (opt but suggested)
Directions:In a large skillet over medium heat, combine first 6 ingredients, bringing the mixture to a boil. Reduce heat and simmer uncovered for 5 minutes. Stir in beans. Spread 1/3 of the bean mixture over the bottom of a 13x9 pan. Top that with half of the tortillas, overlapping as necessary and half of the cheese. Add another 1/3 of the bean mixture, then remaining tortillas and bean mixture. Cover and bake at 350 for 30 minutes or until heated through. Sprinkle with remaining cheese and let stand for 10 minutes. Garnish with shredded lettuce and chopped tomatoes. For more of a Mexican flair, add slices of avocado on top or your favorite guacamole.
This is wonderful if you're in a south-of-the-border mood. Add a little spanish rice and a glass of your favorite sangria for a complete and tasty meal.
Serves: 8
Preparation time: 15 minutes
mmmmmm this was so good! even the none vegetarians in my family love it
Archived comment by: starry
The recipe was awesome! I would suggest you reading the directions all the way through when buying ingredients, tomatoes, cheese and avocados are recommended at the end. I will be eating the dish with my wife for the rest of the week I can't wait!
Archived comment by: will
Very good.
Archived comment by: anne
I have been searching the web to find a hearty vegetarian dish to serve to my vegetarian son and daughter-in-law. This one sounds scrumptious. I'll let you know the results.
Archived comment by: linda
We loved this dish! Even my picky two year old loved it and asked for more. I used half the onions and doubled the garlic. It was great with shredded lettuce, diced tomatoes and avocado slices on top.
Archived comment by: afalls
Absolutely terrific recipe and extremely easy. We didn't have cumin so I used ground cayenne pepper instead and still had wonderful results. I'm really looking forward to the leftovers for the rest of the week. ^_^
Archived comment by: maresche
I was hunting for some good casseroles to make. This recipe was GREAT! I cut my fat-free tortillas in fours, sprayed cooking spray on them & broiled to use as chips. My boyfriend (carnivore) really enjoyed this, too!!! I think it would have been even better with sour cream, though more fattening!
Archived comment by: kickqueen
My husband (non-veg) and I loved this! We topped our plate fulls with vegan sour cream and it was even better. Next time, I think I'll add enchilada sauce, & corn and top with olives just to experiment. Thank you for sharing this!
Archived comment by: erin_Sword2Sky
this was so totally great. i ate leftovers for 3 days and still loved it. i revised by sauteeing the vegetables first, then adding the sauce & beans. also, put a little salsa on the bottom of the lasagna dish, then put a layer of tortillas on the bottom (before the rest of the layering) to hold it together better during serving. it really was quite tasty. we all loved it!
Archived comment by: julithy
This was so delicious! I am NOT a pepper, onion type of person but it was soooooo good. My picky 7 year old loved it. I halved the onion and used 12 tortillas instead of 8 or else it was kind of soupy on the plate. Was yummy with sliced olives, shred lettuce and vegan sour cream.
Archived comment by: vegmommy
Thanks for the recipe! I made it for dinner tonight, and it was great!! I did add corn to the bean/salsa mixture, which added a nice flavor and color. I also cut my tortillas into fours, and I would recommend putting a layer of tortillas on the bottom before layering the rest. It will hold together much better that way (more like lasagna). I think next time well garnish with chopped jalapenos and cilantro. Thanks again!
Archived comment by: ranae
I have made this twice for potlucks, and everyone loved it. I was very happy to have some leftover though; and I discovered that it is even awesome cold! I don`t know why everyone thinks that it is soupy; if you follow the recipe and simmer everything before you put it in the oven, and then leave it in the oven for the proper length of time, everything holds together nicely. Yumm, I think that I am going to make this again tonight...
Archived comment by: mischeifparty
I was so excited about making this recipie, but unfortunately, very dissappointed. My tortllas ended up more like cornmeal and I felt that the ending flavor was too sweet (but that may have been my salsa). Did everyone elses tortillas turn into mush? My bean mix wasn't soupy but the end result was kind of gross.
Archived comment by: lynncc01
THIS RECIPE IS AMAZING!!!!
Archived comment by: eRROR
Honestly, this is an excellent dish. I will continue to make this for a long time.
Archived comment by: toho
This sounds Greeeaat! One question: By tortillas do you mean flat, soft tortillas- or hard taco shells? I assume you mean the former....but can't imagine a soft tortilla just floating around in there! Someone..please answer...gotta make this ASAP!
Archived comment by: sirFartsAlot
Just made this for dinner and it was awesome! I used whole-wheat tortillas and Veggie Kaas cheese and it all came together deliciously! The final product was a little on the wet side so I may try draining the tomatoes slightly next time or cooking the mixuture down a little more. It was great just the way it was though...a definite addition to the healthy recipe arsenal!
Archived comment by: applejacks582
I just made this recipe. I only had a small square because its late and I already ate, but it is friggin awesome. Before I hit the grocery store, I misjudged how much salsa I had, so I filled it out with a blend of tomato paste and pizza sauce. It still rocks extremely hard, but I'm going to make it next time as per the recipe and see if it can possibly get any better.
www.wulfheir.comArchived comment by: wulfheir
tasty! a nice variation on the beans-and-tortillas theme. Very simple and quick to make also. This is something I can see myself making regularly. I didn't have an avocado/lettuce/vegan sour cream to garnish it, but I imagine it would be fantastic if you added those too.
Archived comment by: veganosaurus
I should hve made comments when I first tried this in 2003 but this is probably my best dish. I have not only made it made it several potlucks but been requested to eitehr make it or supply the reciepe by a number of meat eaters. I will admit the dish is a bit soupy but that can depend on your mix of the black bean mix. i don't put salsa in the dish because my own dislike for salsa at times. I instead put that, mild jalapenos, and soy sour cream on the side for people to enjoy at will. This dish is slamming and every time it is made people are literally scrapping the bottom of the pan begging for more. So i say if its a big party make 2-3 pans. Enjoy!
Archived comment by: mustakee
This was wonderful. It is the second or third recipe I've tried from the gracious folks who contribute to this site and I was NOT disappointed. My omnivore husband said if all the vegan recipes I make taste as good as this one, hell forget all about meat. YAY!! Thanks so much for posting this. Made it per the recipe this time, but will experiment next time. Really awesome. Everyones gotta try this!
Archived comment by: tari
Outstanding! Enjoyed it very much! Thank you for posting!
Archived comment by: rob_Wojkowski
Very delicious and simple! I halved this recipe, baking it in an 8 x 8 square glass baking dish. I made a couple other small adjustments: I cooked the onion, green pepper, and garlic in a little olive oil by themselves first, as to make sure they got fully cooked and softened, before adding the salsa, stewed tomatoes (I used the Mexican spiced ones), and cumin. I layered this a little differently--first, a couple spoonfuls of salsa on the bottom of the dish; next, 1/2 the tortillas cut into quarters (just so I could spread them more evenly); then, 1/2 the bean mixture and 1/2 the vegan cheese; repeat layer 1 more time (tortillas, beans, vegan cheese). I still baked this covered for 30 minutes at 350 F, as suggested for the full recipe. I topped each serving with shredded lettuce, sliced black olives, sliced avocado, vegan sour cream, and taco sauce. This recipe really came together pretty quickly (I recommend using the food processor to chop the onion and green pepper). I'll definitely be making this tasty, easy dish again!
Archived comment by: willwolf
This was pretty good. My non-veg bro liked it. We both agreed that it needed more of a kick. So maybe nextime we will add less cummin and some red pepper flakes instead.
Archived comment by: esclavosoy
I thought this would taste like the Taco Casserole recipe on this site but I enjoyed this recipe waaaay more! The spices proportions are perfect, as I hate over-powering, spicy foods. I substituted tostilla chips for the corn tortillas and tomato sauce for the stewed tomatoes. I will definitely be doing this 5 star recipe again! Thanks!
Archived comment by: stride4unity
yum yum!
Archived comment by: tofooFighter
I tried this recipe this weekend and it was fantastic. I even loved eating the leftovers.
Archived comment by: nikib5
I love it, make a big batch and have wraps for lunch. I can't get corn tortillas so i don't use any, add in some black olives and there is never too much cumin!!!
Archived comment by: grika
