Tex-Mex Black Bean and Corn Tortilla Bake

• 1 can (15 oz) black beans, drained and rinsed
• 1 can (11 oz) whole kernel corn, drained
• 8 corn tortillas, cut into quarters
• 1 1/2 cups shredded cheddar cheese
• 1 cup salsa
• 1/2 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup vegetable oil

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a bowl, mix black beans, corn, salsa, red onion, cilantro, cumin, chili powder, smoked paprika, salt, and pepper.
3. 3 Lightly brush a 9x13 inch baking dish with vegetable oil.
4. 4 Layer a third of the tortilla quarters in the bottom of the dish.
5. 5 Spread half of the bean mixture over the tortillas.
6. 6 Sprinkle with half of the cheese.
7. 7 Repeat layers once more, ending with cheese on top.
8. 8 Bake uncovered for 30 minutes until bubbly and cheese is melted.
9. 9 Let cool for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• baking sheet

Variations

• Add cooked ground turkey or beef for a heartier option.
• Include diced green chiles for an extra kick.

Substitutions

• Substitute corn tortillas with flour tortillas if preferred.
• Use Monterey Jack cheese for a different melty texture.

Pairings

• Mexican rice
• refried beans
• fresh cilantro lime rice

Nutrition

Tips

• For extra flavor, sauté the red onion in a bit of oil before mixing.
• Use your favorite salsa for a customized kick.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake covered at 350°F until heated through.

Serving Suggestions

• Serve with a dollop of sour cream and a squeeze of fresh lime.
• Pair with a fresh avocado salad for a complete meal.

FAQ