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Layered Tortilla Casserole

Layered Tortilla Casserole


  • 1/4 cup water
  • 2 (15 ounce) cans) black beans, drained
  • Vegetable cooking spray
  • 3 cups sliced onions (about 2 large)
  • 2 1/2 cups thinly sliced zucchini (about 2 medium)
  • 1 3/4 cups julienned red bell pepper (about 2 medium)
  • 2 cloves garlic, minced
  • 1 cup corn cut from cob (about 2 ears)
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground red pepper
  • 5 (8-inch) flour tortillas
  • 1 1/4 cups commercial green taco sauce
  • 3/4 cup (3 ounces) shredded Wisconsin Monterey Jack cheese
  • 3/4 cup (3 ounces) Wisconsin crumbled Queso Blanco cheese


  1. Position knife blade in food processor bowl; add water and beans, and process until smooth. Set aside.
  2. Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Add onion, zucchini, pepper and garlic; sauté 10 minutes. Add corn, cumin and ground red pepper; cook 2 minutes. Set aside.
  3. Coat a 3-quart round soufflé dish with cooking spray. Place 1 tortilla in bottom of dish. Spread 1/2 cup bean mixture over tortilla. Spoon 1 cup onion mixture on top of bean mixture, and top with 1/4 cup sauce. Blend together Monterey Jack and Queso Blanco. Sprinkle 1/4 cup cheese over sauce. Repeat procedure with reaming ingredients, ending with 1/2 cup cheese.
  4. Bake at 350 degrees F for 45 minutes or until thoroughly heated.

Yield: 8 servings

Recipe and photo credit (used with permission): Dairy Farmers of Wisconsin

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