Vegetarian Mexican Tortilla Casserole Recipe
You'll love that this Mexican Tortilla Casserole is vegetarian, gluten-free, takes only 15 minutes to prepare, and is ALWAYS a family favorite. And the best part...this recipe is great for your freezer.
Servings 6 servings
Calories 393kcal
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large red onion chopped
- 2 garlic cloves chopped
- 1 red bell pepper diced (4.93 oz | 140 g)
- 1 cup mushroom sliced (3.38 oz | 96 g)
- 1 tablespoon taco seasoning
- 1 14 oz can tomato purée
- 1 14 oz can kidney or black beans, drained
- ½ cup sweet corn 2.89 oz | 82 g
- ½ cup chopped cilantro plus a bit more for serving (0.28 oz | 8 g)
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 6 corn tortillas
- 2 cups cheddar cheese 7.05 oz | 200 g
Instructions
- Preheat the oven to 400 degrees F | 200 degrees C. Grease a 9x13 inch baking dish. Set aside.
- In a large skillet, heat oil on medium heat. Stir in onion, garlic, bell pepper and mushrooms. Cook for about 3 minutes.
- Add taco seasoning, tomato purée, beans, corn, cilantro, salt and pepper. Stir all together and cook for 2 minutes. Adjust taste if needed. Remove from heat.
- Cut each tortilla in 4 pieces. Place 8 pieces of cut tortilla at the bottom of the baking dish. Cover with ⅓ of the beans mixture. Sprinkle ½ cup of cheddar cheese. Repeat again with tortilla, beans and cheese 2 times. At the end, you will end with 1 cup cheese to sprinkle. Use them all.
- Bake for about 15 minutes. Allow cheese to melt on top. Open the oven and let rest for 5 minutes before serving.
- Garnish with chopped cilantro. Serve.
Video
Nutrition
Serving: 1slice | Calories: 393kcal | Carbohydrates: 40g | Protein: 19g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.002g | Cholesterol: 38mg | Sodium: 413mg | Potassium: 767mg | Fiber: 10g | Sugar: 6g | Vitamin A: 1493IU | Vitamin C: 36mg | Calcium: 327mg | Iron: 3mg