Black Bean Tortilla Bake

Black Bean Tortilla Bake

Black Bean Tortilla Bake

I’m not big on Mexican food but a while back I was looking for recipes that were somewhat healthy and contained protein that was not meat. The perfect answer? Beans! Apparently beans are super good to eat. Check this out.

I found this recipe on Food.com and was pleasantly surprised by how good it was!

Bonus? It’s super easy to make! Essentially you’re making your own salsa, then adding beans to it. To assemble you’re basically making a lasagna, except you’re layering tortillas, cheese, bean salsa, more cheese, repeat.

DOUBLE BONUS: You can make a couple of these at a time and freeze one for later. The photos in this post were taken while I was making a bunch for my meal swap group.

Here’s what you need to make this the way I make it:

INGREDIENTS

  •  1 garlic clove, minced
  • 1 medium onion, chopped
  • 1 cup chopped tomato (or 1 8 oz can)
  • 1/2 cup chopped green onion
  • 1/2 tsp chili powder
  • 2 tsp cumin powder
  • 8 oz tomato sauce
  • 16 oz can black beans (rinsed & drained)
  • 1 TBSP chopped cilantro
  • salt & pepper
  • soft corn tortillas (number will vary based on size of baking pan, I used maybe 8 per pan, you can use more or less)
  • 8 oz Mexican blend cheese

DIRECTIONS

1. Preheat oven to 350* F
2. Spray large skillet with cooking spray
3. Add onion, garlic, tomato, green onion, cumin & chili powder
4. Cook on medium heat until onion is tender.
5. Add tomato sauce and cook for 5 minutes more.
6. Stir in beans, cilantro, salt & pepper (to taste)

As you can see, I’m a little OCD about the tortillas covering every visible square inch of the pan. I ripped/cut the tortillas but that’s optional.

7. Spray a 9 inch square baking dish with cooking spray.
8. Layer bottom with tortillas, cheese, bean salsa, more cheese
9. Repeat.
10. End with cheese on top of salsa mixture.
11. Bake for 20 minutes, covered, then 10 minutes uncovered or until cheese is bubbly.

 

The above directions are for a smaller tray than my photos. To make a larger pan like I did in the photos, simply double the recipe. Honestly, I just eyeball it.

Enjoy!

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2 Comments

  1. My sister-in-law makes something similar to this. Love it. But we’re big Mexican food people. Thanks for the recipe.

    Reply
    • Thanks for stopping by Brenda 🙂
      You’re a little closer to the border than I am!

      When I make this I make it pretty mild because that’s my main aversion to Mexican food, the spiciness usually associated with it. Actually, probably my favorite thing about finally knowing how to cook for myself is the ability to have some control over that kind of thing.

      Reply

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