These assembled ready to bake recipes are working out so well in my family that I have already included them in my regular menu planning. Now don’t get me wrong! As much as organized I want to be, I just cannot plan dinner menus for the whole week. I always have ingredients at home to make enchiladas as that is one of our favorite weeknight dinners. I consider this a step ahead of the enchilada and use almost similar ingredients. The best part is I can assemble everything in the evening and all we have to do is bake before dinner time. If I am out with my kids for their classes, my husband just has to put it into the oven. By the time we are home, dinner is ready. Now who does not like this ease? (I did not mention the 10 texts and reminders that I had to send to my husband to put the tortilla pie in the oven).
Why make this Tortilla Casserole?
The ease of assembling the tortilla pie ahead of time makes it a great option for weeknight dinners. The choices of filling are unlimited. Add layers of vegetables and skip a bean layer. Add more or less cheese. Make it as your family likes. This Mexican tortilla casserole is very filling and feeds a crowd. It is kid approved as well and that definitely is a winner. And we need basic and easy-to-find ingredients to make this Vegetarian tortilla pie.
Ingredients and Substitutes
Check the recipe card at the bottom of the page for exact measurements and printable detailed recipes.
To make the black bean layer
Black beans - I use canned black beans that I rinse well under running water. Feel free to use fresh black beans in the recipe. Make sure to soak the and cook them before using. Vegetables - I used onion, bell pepper, tomato, and jalapeno pepper to flavor the black beans. Substitutes - Add more vegetables like zucchini and carrots. You could keep this layer as just vegetables as well without the black bean. Spices - cumin powder, taco seasoning, and just a little salt. Substitutes - Use fajita seasoning instead of taco seasoning for a different flavor. I also use garam masala at times for giving it an Indo-Mexican spin.
To make the refried beans / Sauce layer
Refried bean - I use canned refried beans for ease. You can make your own refried beans as well and use them in the recipe. Enchilada sauce - Use store-bought or make your own enchilada sauce. I like to use the spicy kind, but use any depending on your preference. Diced green chilies - This adds a great smoky flavor to the bean/sauce layer. Substitutes - I would highly recommend it, but if you don’t have it in hand, use chopped jalapeno pickles.
To assemble
Tortilla - I use the size of tortilla that works for my skillet. If I am using a large skillet, I overlap my tortillas to cover the whole skillet. So use whatever you have in hand. I also like to use flour tortillas instead of corn as they hold much better when layering and then slicing and serving. Cheese - I love using Mexican blend cheese in any of my Mexican-inspired recipes. Garnish - I like to garnish my Mexican tortilla pie with scallions and cilantro. Use both or either one or none.
To serve
I serve my Mexican tortilla casserole with sour cream and salsa on the side. If you are a spicy salsa lover, then give this Habanero salsa a try. If looking for fresh salad to serve on side, my choice is this avocado corn salad. Perfect side to make in summers with fresh corn.
Step-by-step process
To make the black bean layer
In a large cast-iron skillet, heat the oil and then add the onions, jalapeno, bell pepper, and a little bit of salt. Fry until the onions and the bell peppers are slightly soft.
Now add the tomatoes, cumin powder, and taco seasoning and cook until the tomatoes are cooked.
Next, add the drained and rinsed black beans and mix well. Cook until the mixture is well incorporated and is not too wet (about 5-7 minutes). Remove from flame and then add the chopped cilantro. Let it cool a bit.
Transfer the mixture to a bowl and wipe the cast iron pan with a paper towel. We will be using the same pan to assemble the pie.
To make the refried bean and sauce layer
In a medium saucepan combine the refried beans, green chilies, and the enchilada sauce.
Bring it to a gentle boil and then simmer for about 5-7 minutes until it thickens a bit.
How to assemble the Tortilla Pie
Spray the cast iron skillet with cooking spray liberally. Make sure you get to the sides as well.
Layer one tortilla on the bottom of the pan and then add half of the refried bean/sauce mixture. Spread it around well.
Now place the 2nd tortilla on top of the sauce and layer it with half the black bean mixture. Spread it around.
Repeat the same layering once more, so there will be 2 layers of black bean and two-layer of sauce. Place the 5th tortilla on top and then add the cheese evenly over that.
Cover the skillet with aluminum foil and bake in a preheated 350 F oven for about 25 – 30 minutes.
Remove the foil and then broil on high for about 2 minutes to brown the cheese on top. Garnish with cilantro and/or scallions.
Let it cool for about 10 minutes before you slice the pie.
Serve with salsa and sour cream on the side!
Expert Tips
Assemble all the ingredients before layering the tortilla casserole. It makes it much easier and quicker to assemble. Use a tortilla size that fits the pan. It makes it easier. If not make sure to cut the tortillas and place them in such a way as to cover the pan. I prefer flour tortillas over corn for this particular recipe. Let the casserole sit for at least 10 minutes before slicing. This gives enough time for the layers to set and makes the slicing much easier and less messy.
Frequently asked questions
More Mexican Recipes
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