Tasty Vegetarian Mexican Tortilla Casserole

My go-to dinner on busy nights is this meatless Mexican layered tortilla bake. It's become a family favorite that hits the spot when we want something filling but nutritious. The combo of corn tortillas, seasoned beans, and gooey cheese makes everyone happy.

I whipped this up one evening when having friends over with different food needs and was so happy to find one dish that worked for vegetarians and gluten-free folks alike. Now we eat it at least twice a month, especially when I need something I know will make everyone smile.

Ingredients

• Extra virgin olive oil: works as the foundation for cooking veggies and adds a subtle taste that doesn't overpower
• Red onion: brings natural sweetness and vibrant color you won't get from yellow or white versions
• Fresh garlic cloves: pack that must-have flavor punch - go for plump, unsproutedones
• Red bell pepper: offers natural sweetness, loads of vitamin C and bright color - pick ones that feel weighty
• Mushrooms: give a hearty bite and rich umami flavor - cut them the same size for even cooking
• Taco seasoning: packs in all those Mexican flavors quickly - homemade works great too
• Tomato purée: ties everything together into a nice sauce - try the low-sodium kind if you watch your salt
• Kidney or black beans: pack in the protein and fiber without meat - give them a good rinse first
• Sweet corn: adds little pops of sweetness and texture - frozen works just fine
• Fresh cilantro: brings that fresh kick and authentic taste - look for bright green bunches
• Corn tortillas: create the base for each tasty layer - try to find non-GMO ones if possible
• Cheddar cheese: makes that amazing melty top layer - grate it yourself for better melting

Step-by-Step Instructions

Get Your Dish Ready:

Turn your oven to 400°F or 200°C so your casserole cooks all the way through and the cheese gets melty without burning. Grab a 9x13 inch dish and grease it well so nothing sticks. This size works perfectly for getting all your layers right.

Cook Up Your Veggies:

Warm the olive oil in a big pan over medium heat until it looks shiny but isn't smoking. Toss in your chopped red onion garlic bell pepper chunks and mushroom slices. Let them cook about 3 minutes stirring now and then until the onions go clear and mushrooms start to release their juices. Don't cook them too long since they'll keep softening in the oven.

Mix Up The Filling:

Sprinkle the taco seasoning over your veggies and stir for half a minute to wake up those spices. Next pour in the tomato purée then add your drained beans corn chopped cilantro salt and pepper. Mix everything so it's all coated in sauce. Let it bubble away for 2 minutes so the flavors can come together. Give it a taste and add more seasoning if needed before turning off the heat.

Build Your Layers:

Cut each corn tortilla into 4 equal chunks. Put 8 tortilla pieces across the bottom of your greased dish trying to cover as much area as you can. Scoop a third of your bean mix onto the tortillas and spread it out evenly. Sprinkle half a cup of cheddar on top. Do this same thing two more times ending with a generous cup of cheese covering everything.

Bake It Up:

Slide your dish into the hot oven and bake about 15 minutes until the cheese is all melty and bubbling around the edges. The top should look just slightly golden but not brown. When it's done let it sit in the open oven for 5 minutes which helps it firm up a bit so you can serve nice neat portions.

Add Final Touches:

Scatter some fresh chopped cilantro over the top to add color and extra fresh flavor. Serve it while it's hot so everyone can enjoy digging through those yummy layers of tortilla beans and melted cheese.

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I learned the hard way how important that red bell pepper is. One time I ran out and made this without it. The whole dish just wasn't the same - it missed that sweet note and bright color that balances out the earthy beans. My daughter spotted the difference right away, which showed me just how much that one ingredient matters to the overall taste.

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FAQs About the Recipe

→ Can I put this bake together beforehand?

You bet! Just build all the layers and stick it in the fridge up to a day before you want to cook it.

→ What cheese works instead of cheddar?

Try some Monterey Jack, mozzarella, or go for vegan cheese if you don't want dairy.

→ Can I freeze this dish for later?

You sure can! Just put it all together, wrap it up tight, and it'll keep frozen for up to 3 months. Let it thaw before you bake it.

→ How do I make this dish hotter?

Toss in some diced jalapeños or sprinkle some chili powder into your veggie mixture for more kick.

→ What goes well on the side?

Try a simple green salad, some homemade guacamole, or a bowl of Mexican rice to round out your meal.