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Bean Tortilla Casserole

  • Prep:
  • Total Time:
  • Servings: 6
Bean Tortilla Casserole

Photography: YunHee Kim

Source: Martha Stewart Living, March 2013

Ingredients

  • 2 tablespoons olive oil
  • 2 cloves garlic, crushed with a press
  • 2 cans (15.5 ounces each) black beans, rinsed and drained
  • Salt
  • 2 cans (14.5 ounces each) diced tomatoes with green chiles
  • 1/2 cup fresh cilantro leaves
  • 10 corn tortillas
  • 6 ounces shredded Monterey Jack cheese
  • 1/2 cup reduced-fat sour cream

Directions

  1. In a medium pot, heat oil and garlic over medium and cook until fragrant, 2 minutes. Add beans and 3/4 cup water and bring to a simmer until beans are very tender, about 5 minutes. Mash slightly and season with salt. Meanwhile, in a blender, puree diced tomatoes with cilantro.

  2. Lay 4 tortillas in the bottom of an 8-inch square baking dish. Top with one-third of the tomatoes, half the bean mixture, and one-third of the cheese. Repeat, using 3 tortillas. Top with remaining 3 tortillas, remaining tomatoes, and cheese. Cover with foil and bake (or refrigerate up to 8 hours).

  3. Preheat oven to 450 degrees. Bake, covered, until cheese is melted, about 15 minutes; remove foil, reduce oven to 350 degrees, and bake until heated through and cheese is browned, 20 minutes. Serve with sour cream.

Cook's Note

Twice as Nice
This hearty Tex-Mex dish is meatless and make-ahead -- two great reasons to add it to your dinner lineup.

Reviews (2)

  • Abishai100 3 Dec, 2013

    Yes this recipe feels comforting and straight-forward, but I would add honey to make it eccentric.

  • mctothepowerof2 11 Mar, 2013

    Not that great. I followed the recipe down to the most minute detail, and all the ingredients and toppings are tremendous on their own, but the finished meal was bland. It needs some type of spice or salad dressing, such as ranch, so make it even remotely eatable.

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