Go Back
+ servings
Mexican tortilla pie in a cast iron skillet
Print Recipe
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 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: dinner
Cuisine: American, Mexican
Diet: Vegetarian
Servings: 6 People
Calories: 340kcal


  • Oven
  • Cast iron skillet


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 tbsp. Oil

To serve

  • 1 tablespoon Sour cream
  • 1 tablespoon Salsa


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!


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.


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