Southwest Tortilla Vegetable Bake Recipe

Name: Southwest Tortilla Vegetable Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 1 large onion, chopped; 3 garlic cloves, minced; 2 large green peppers, diced; 2 teaspoons dried oregano leaves; 2 teaspoons ground cumin; 1 (12 ounce) can corn, drained; 1 (26 ounce) jar salsa; 2 (19 ounce) cans black beans, drained and rinsed; 2 teaspoons chili powder; 8 ounces cream cheese, softened; ¾ cup sour cream or ¾ cup yogurt; ½ cup chopped fresh cilantro or ½ cup fresh parsley; 7 (9 inch) flour tortillas; 2 cups shredded mozzarella cheese

Servings: persons

1 tablespoon vegetable oil
1 large onion, chopped
3 garlic cloves, minced
2 large green peppers, diced
2 teaspoons dried oregano leaves
2 teaspoons ground cumin
1 (12 ounce) can corn, drained
1 (26 ounce) jar salsa
2 (19 ounce) cans black beans, drained and rinsed
2 teaspoons chili powder
8 ounces cream cheese, softened
¾ cup sour cream or ¾ cup yogurt
½ cup chopped fresh cilantro or ½ cup fresh parsley
7 (9 inch) flour tortillas
2 cups shredded mozzarella cheese

1
Preheat oven to 350 degrees.
2
Grease a 13 x 9 inch baking dish.
3
In a large nonstick skillet, heat oil over medium heat; cook onion, garlic, peppers, oregano and cumin, stirring often, for 10 minutes or until vegetables are tender.
4
Remove from heat; stir in corn and 1 1/2 cups salsa.
5
In a bowl, using a fork, mash beans with chili powder.
6
In a separate bowl, blend cream cheese with sour cream; stir in cilantro.
7
Arrange three flour tortillas in prepared baking dish, covering bottom and sides.
8
Spread with half the bean mixture; layer with half the vegetable and cream cheese mixtures.
9
Top with two tortillas, tucking in sides.
10
Repeat layers.
11
Top with remaining two tortillas; spread with remaining salsa.
12
Sprinkle with cheese; cover loosely with foil.
13
Bake in oven for 30 minutes.
14
Uncover and bake for 25 minutes longer or until filling is bubbly.
15
Let stand 5 minutes before cutting.

1357

kcal

Calories

Fat

191

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1 large onion, chopped, 3 garlic cloves, minced, 2 large green peppers, diced, and more.

Yes, Southwest Tortilla Vegetable Bake falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Southwest Tortilla Vegetable Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions