Tortilla and Bean Casserole Recipe

Name: Tortilla and Bean Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups chopped onions; 1 ½ cups chopped red bell peppers or 1 ½ cups green bell peppers; 1 (16 ounce) can diced tomatoes, undrained; ¾ cup Pace Picante Sauce; 2 garlic cloves, minced; 2 teaspoons ground cumin; 2 (15 ounce) cans kidney beans, drained and rinsed; 12 (6 inch) flour tortillas; 8 ounces shredded monterey jack cheese or 8 ounces cheddar cheese; sliced tomatoes; sour cream; hot pepper

Servings: persons

2 cups chopped onions
1 ½ cups chopped red bell peppers or 1 ½ cups green bell peppers
1 (16 ounce) can diced tomatoes, undrained
¾ cup Pace Picante Sauce
2 garlic cloves, minced
2 teaspoons ground cumin
2 (15 ounce) cans kidney beans, drained and rinsed
12 (6 inch) flour tortillas
8 ounces shredded monterey jack cheese or 8 ounces cheddar cheese
sliced tomatoes
sour cream
hot pepper

1
In a large skillet, combine onion, green bell pepper or red bell pepper, tomatoes, picante sauce, garlic, and cumin.
2
Heat to a boil, lower heat, and simmer 10 minutes.
3
Stir in beans.
4
In a 13 X 9 X 2 baking dish, spread 1/3 of the bean mixture.
5
Top bean layer with 6 tortillas, overlapping tortillas to fit the dimensions of dish, Layer 1 cup of the cheese over the tortillas.
6
Layer another 1/3 of the bean mixture, remaining tortillas, and then remaining bean mixture.
7
Cover tightly with foil and bake at 350 degrees for 30 to 35 minutes or until hot.
8
Uncover and top with the remaining 1 cup of cheese.
9
Continue baking 5 more minutes.
10
Let stand for 10 minutes.
11
Top with garnishes of choice.

1548

kcal

Calories

Fat

275

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 12 ingredients. The key ingredients include: 2 cups chopped onions, 1 ½ cups chopped red bell peppers or 1 ½ cups green bell peppers, 1 (16 ounce) can diced tomatoes, undrained, ¾ cup Pace Picante Sauce, and more.

Yes, Tortilla and Bean Casserole falls under the General 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!

Tortilla and Bean Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions