You are here

Member since April 2003

Tortilla-Black Bean Casserole

What you need: 

2 cups onion, chopped
1 1/3 cups green pepper, chopped
1 14 ounce) can stewed tomatoes
3/4 cup salsa
1/2 tablespoon garlic
2 tablespoons cumin
2 (15 ounce) cans black beans, drained
8 corn tortillas, divided
1 1/2 cups shredded vegan cheese, divided

What you do: 

1. Preheat oven to 350 degrees F. In a large skillet over medium heat, combine first 6 ingredients (through cumin), bringing the mixture to a boil. Reduce heat and simmer uncovered for 5 minutes.
2. Stir in beans. Spread 1/3 of the bean mixture over the bottom of a 13x9" pan. Top that with 1/2 the tortillas, overlapping as necessary and 1/2 the cheese.
3. Add another 1/3 of the bean mixture, then remaining tortillas and bean mixture. Cover and bake for 30 minutes or until heated through.
4. 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.

Preparation Time: 
15 minutes
Cooking Time: 
Recipe Category: 




Just made this right now and I would like to throw in a comment about the 9 x 13 pan suggested on the recipe. I felt that the pan size was way to big for the amount of ingredients going in. I was only able to make 2 layers of the bean mixture. More bean mixture or smaller pan perhaps.


I have made this recipe on numerous occasions for my Omni friends.  It is my go-to meal for mixed diet get-togethers and never fails to be a crowd pleaser.  I have adapted it somewhat to better suit our palate preferences and to try different suggestions from friends.

Here is what I do:  In addition to the salsa I use one can of Hatch Hot Enchilada Sauce poured liberally on the bottom and between the layers (this makes the whole thing stick together more like a casserole).  I add a 12oz bag of corn into the bean mixture.  I add some more spices such as a dash of habanero powder, HBI garlic powder, mild chili powder, & lots of fresh ground pepper.  I top with avocado, vegan cheese (or real cheese for Omnis), diced tomatoes, a few artful swirls of vegan sour cream (or real), and a sprinkling of fresh cilantro.

YUM!  Thanks for sharing!


Yum, yum, yum!  ;)b

Here's how I did it:

1 onion, chopped
1 bell pepper, chopped
1 fresh jalapeno, diced
1 can diced green chiles
1-2 diced fresh tomatoes (or 1 can of diced tomatoes, drained)
1-2 cans regular or black refried beans (depending on how big of a pan you're using)
1/3 bag vegetarian "Beef" crumbles
1 can enchilada sauce (green or red)
1 packet taco seasoning
Shredded cheese
2-3 flour tortillas, cut into 1 inch strips
Avocado slices, to garnish
Any other veggies you want to mix in!

1) Preheat oven to 350 degrees.
2) Brown the "beef" crumbles/ground beef on stovetop; season with taco seasoning and any other choice seasoning. Stir in refried beans until warm enough to spread in a pan easily.
3) Combine first 5 ingredients (veggies) in a bowl.
4) Spread a layer of bean/"meat" mixture on the bottom of the pan. (I used a glass 9x8x2 pan & a typical loaf pan when I made two at a time. Both worked just fine) Top with cheese. Spread a layer of veggies & enchilada sauce on the top. Place strips of tortilla on top. Repeat until "meat" & veggies are gone (I got two full layers). Top with enchilada sauce and cheese.
5) Cover pan with aluminum foil and bake for 30 minutes or until hot throughout. Top with salsa, avocado slices, sour cream, or anything else you like!

Yield: A lot. My very hungry dad and brother burned through about 1/2 the loaf pan casserole, and I think that might have been 5 single servings. So ten single servings? :-)

Next time I'll definitely add some cilantro and maybe some mushrooms.  This wouldn't be bad crunchy, either, so maybe I'll do some tortilla chips.


Outstanding! My semi-vegetarian family loved it, if I can keep finding great recipes like this my guys will soon leave the 'darkside' of meat eating!
I used last summers dehydrated onions and peppers and tomatoes from the freezer, I also used toasted flour tortillas and tossed in some Cilantro.


This was a big hit in my household. My omnivore hubby loved it! He took the rest of the casserole dish to work with him! I will definitely be making this again.

I made a few modifications:

1. I added an extra red pepper in addition to the green pepper that the recipe called for. Who doesn't love a bit more color on their plate?
2. I used whole wheat Ezekiel tortillas instead of corn.
3. I used only half of the vegan cheese that the recipe suggested. I used it as more of a congealer (in the inner layers) than a topping.
4. I covered the top of the casserole with one can of vegetarian refried beans. My husband particularly like this part.

Thanks for the recipe!


Wow, this was so yummy. I'm going to make it again next week. Quick, Easy and Delicious! All of the Omnivores in the house couldn't stop complementing the dish.

I made a few changes:
1) I added Sweet frozen corn
2) I put a layer of cheese and hand-crushed Tostito's Multi-grain tortilla chips on top.
3) I made my own guacamole: 2 avocados, handful of grape tomatoes chopped, garlic powder, chopped cilantro and a squeeze of lime...mmm...mmm

Although I do cook vegan often, being lactose-intolerant, I used a Gluten-Free Mexican cheese mix and real organic sour cream. To die for!  :)>>>

One issue though, which is not really an issue. Using a 13x9 pan I didn't have any bean mix left over so I only had one layer of 5 overlapping tortillas. No harm, no foul.

Thanks for sharing this recipe.


This was delicious I halved the recipe and used an 8x8 but still baked it for 30 mins, I added corn and, Veganrella cheddar and enchilada sauce throughout it and added a layer of tortilla chips on top for some crunch! My omni roomate said it was the best thing I had made her yet! I served with chopped roma tomatoes, lettuce, Tofutti "sour cream" and avos...MMMM

Love ;)b


I love this recipe!  I make it whenever I'm going to having non-vegan guests over and they always compliment me after the meal.  I just had my parents over (a couple of avid carnivores) and they said it was amazing.  I add in a can of Hatch Hot Enchilada Sauce for kick and put half the can on the bottom of the pan and a layer the corn tortillas over it so the casserole doesn't stick.  This step has also helped hold the whole meal together into pretty little squares for nice presentation.  Oh, and I use WAY more corn tortillas and vegan cheese than the recipe calls for.  I like to think of my version as more of Mexican lasagna! 


Greaty Recipe.  Great Flavors.



Log in or register to post comments