Black Bean Tortilla Casserole

Recipe Steward Health Care

High in fiber and protein, this easy meal can add some spice to your weeknight dinner menu.

Number of Servings: 4


  • 1 cup frozen chopped bell pepper, thawed and drained
  • 1 cup frozen chopped onion, thawed and drained
  • 15- to 16-ounce can no-salt-added black beans, rinsed, if desired, and drained
  • 5-ounce can no-salt-added diced tomatoes, undrained
  • ½ cup salsa or picante sauce
  • vegetable oil spray
  • 8 6-inch tortillas
  • 1 cup shredded light Mexican cheese blend or Monterey Jack cheese
  • Heaping ⅛ teaspoon crushed red pepper flakes
  • ¼ cup snipped fresh cilantro

Preheat oven to 400°F. In a large bowl, stir together the bell pepper, onions, beans, undrained tomatoes and salsa.

Lightly spray a 9-inch square baking pan with vegetable oil spray. Spoon 1 cup bell pepper mixture into the pan. Arrange 4 tortillas in the pan, overlapping as necessary. Spoon half the remaining sauce over the tortillas. Top with ½ cup cheese. Repeat.

Lightly spray a sheet of aluminum foil with vegetable oil spray. Cover the pan with the foil, sprayed side down, to prevent cheese from sticking.

Bake for 30 minutes. Remove foil. Bake for 5 minutes, or until hot and bubbly. Let stand for 5 minutes. Sprinkle with red pepper flakes and cilantro. Cut into 4 squares.

Nutrition Facts
Per serving: 272 calories, 5.5g fat, 431mg sodium, 40g carbohydrates, 8g fiber, 17g protein

Recipe published with permission from American Heart Association One-Dish Meals, copyright © 2003.

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