Mexican Layered Casserole

TexMex layered goodness in a casserole

Cuisine: Tex-Mex

Main Ingredient: Blackbeans

Category: Casserole

Difficulty: 1/10

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Mexican Layered Casserole

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6 8-inchFlour tortillas
1 tablespoonOlive oil
1 smallonion; chopped
1 tablespoonGround cumin
1 tablespoonChili powder
2 clovesGarlic; minced
1 canTomatoes; diced
1 canBlack beans; drained and rinsed
1 mediumZucchini; diced
1/2 cupfrozen corn kernels
3/4 cupPepper Jack cheese; Diaya
1 canblack olives; sliced
1/3 cupgreen onions; sliced
guacamole, Tofutti sour cream, salsa (for garnish)


1Preheat oven to 350. Heat the olive oil in a large skillet. Add the onion and cook for about 5 minutes. Stir in the spices and garlic, and cook for 30 seconds.
2 Add 1/2 of the can of tomatoes, black beans, zucchini, corn, and 1/2 cup of water. Season with salt and pepper. Cover and cook about 10 minutes, or until the zucchini is tender.
3 Coat a 8 inch round pan with cooking spray and pour 1/2 of the remaining tomatoes on the bottom and spread around.
4 Lay one tortilla on the bottom; top with about 3/4 cup of the bean mixture and some cheese. Repeat four more times, then top with last tortilla. Spread the remaining tomatoes over the top and sprinkle on the last of cheese. Top with green onion and black olives.
5 Bake uncovered for 30-40 minutes, or until it is bubbly and the cheese is melted.
6 Top with some diced avocados or guacamole, fresh cilantro, and a dollop of Tofutti sour cream. Enjoy!
  • Mexican Layered Casserole

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