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Mexican tortilla pie in a cast iron skillet
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5 from 16 votes

Vegetarian Tortilla Casserole | Mexican Tortilla Pie

Being vegetarian does not have to be inhibitive. I love making casseroles / pies for dinner and this Mexican Tortilla Pie is one of the best (if I say so). Not just that it is very delicious, but this Tortilla casserole is so quick to assemble and feeds a crowd.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: dinner
Cuisine: American, Mexican
Diet: Vegetarian
Servings: 6 People
Calories: 340kcal

Equipment

  • Oven
  • Cast iron skillet

Ingredients

To make the black bean layer

  • 1 medium Onion Chopped finely
  • 1 small Bell pepper Chopped finely
  • 2 Tomato Chopped
  • 2 teaspoon Jalapeno pepper Finely minced
  • 1 teaspoon Cumin powder
  • 1 teaspoon Taco seasoning Optional
  • 1 can Black beans Drained and rinsed

To make the refried beans / sauce layer

  • 1 can Refried bean
  • 1 can Enchilada sauce 10 oz or about 1 cup
  • 1 small can Diced green chilies 4 oz

To assemble

  • 5 Tortilla Burrito size
  • 1 ½ cup Mexican blend chesse
  • 1 ½ cup Cilantro Chopped
  • to garnish Scallions
  • to taste Salt
  • 2 tablespoon Oil

To serve

  • 1 tablespoon Sour cream
  • 1 tablespoon Salsa

Instructions

To make the black bean layer

  • In a large cast-iron skillet, heat the oil and then add the onions. Sauté until the onions are golden brown and then add the jalapeno, bell pepper, and a little bit of salt. Fry until the bell peppers are slightly soft.
  • Now add the tomatoes, cumin powder, and taco seasoning and cook until the tomatoes are cooked.
  • Next, add the drained and rinsed black beans and mix well. Cook until the mixture is well incorporated and is not too wet (about 5-7 minutes). Remove from flame and then add the chopped cilantro. Let it cool a bit.
  • Transfer the mixture to a bowl and wipe the cast iron pan with a paper towel. We will be using the same pan to assemble the pie.

To make the refried beans / sauce layer

  • In a medium saucepan combine the refried beans, green chilies, and the enchilada sauce.
  • Bring it to a gentle boil and then simmer for about 5-7 minutes until it thickens a bit.

To assemble and bake

  • Spray the cast iron skillet with cooking spray liberally. Make sure you get to the sides as well.
  • Layer one tortilla on the bottom of the pan and then add half of the refried bean/sauce mixture. Spread it around well.
  • Now place the 2nd tortilla on top of the sauce and layer it with half the black bean mixture. Spread it around.
  • Repeat the same layering once more, so there will be 2 layers of black bean and two-layer of sauce. Place the 5th tortilla on top and then add the cheese evenly over that.
  • Cover the skillet with aluminum foil and bake in a preheated 350 F oven for about 25 – 30 minutes.
  • Remove the foil and then broil on high for about 2 minutes to brown the cheese on top. Garnish with scallions.
  • Let it cool for about 10 minutes before you slice the pie.
  • Serve with salsa and sour cream on the side!

Notes

Expert tips
  • Assemble all the ingredients before layering the tortilla casserole. It makes it much easier and quicker to assemble.
  • Use tortilla size that fits the pan. It makes it easier. If not make sure to cut the tortillas and place them in such a way to cover the pan.
  • I prefer flour tortillas over corn for this particular recipe.
  • Let the casserole sit for at least 10 minutes before slicing. This gives enough time for the layers to set and makes the slicing much easier and less messy.

Nutrition

Calories: 340kcal | Carbohydrates: 35g | Protein: 15g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 642mg | Potassium: 523mg | Fiber: 8g | Sugar: 7g | Vitamin A: 1340IU | Vitamin C: 32mg | Calcium: 274mg | Iron: 3mg