• Prep Time: 20 mins
  • Cooking Time: 20 mins
  • Serves: 4

Cheesy Mexican Tortilla Casserole

Category: Breakfast

 Ingredients List

  • Nonstick cooking spray
  • 1 tablespoon olive oil
  • 1 small yellow onion, chopped
  • 1 green bell pepper, chopped
  • 1 small jalapeno pepper, seeded and diced
  • 1 teaspoon minced garlic
  • 1 can (14 ounces) chopped tomatoes, drained
  • ½ cup salsa
  • 1 can black beans, drained and rinsed
  • ½ teaspoon ground cumin
  • 1 teaspoon Adobo seasoning
  • 1 teaspoons chili powder
  • ½ teaspoon Kosher salt
  • 8 corn tortillas
  • 2 cups shredded Monterey Jack cheese, Pepper Jack or combination of both
  • Chopped fresh cilantro (optional), for garnish
  • Sour cream (optional), for serving
  • Salsa (optional), for serving


Preheat the oven to 400 degrees. Spray a 9 x 13 inch baking dish with cooking spray.
Heat the oil in a large skillet over medium high heat. Add the onion and bell peppers to the skillet. Allow the mixture to cook until they”™ve got a good char and are mostly softened, about 5 minutes. Stir in jalapeno and garlic. Saute for 30 seconds, or until fragrant. Stir in the tomatoes, salsa, and beans. Season the mixture with Adobo, chili powder, cumin, and Kosher salt to taste. Cook for an additional 3 minutes or until hot and slightly thickened.
Place two and a half tortillas at the bottom of the baking dish. Place â…“ of the bean mixture on top of the tortillas followed by â…“ of the cheese. Repeat two more times, finishing with the last â…“ of the cheese.
Bake in the preheated oven for 20 minutes or until cheese is melted and starting to brown. Let the casserole set up for about 5 minutes before slicing and serving with chopped cilantro, sour cream, and salsa.
Note: You can assemble this casserole in advance, cover, and refrigerate until ready to cook. Take the casserole dish out of the fridge while the oven is preheating then bake as usual. It may require an additional few minutes of baking time.

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