Layered Bean-Tortilla Casserole
Servings
2people (one 6-inch casserole)
Servings
2people (one 6-inch casserole)
Ingredients
Instructions
  1. Preheat the oven to 425°F. Generously grease a 6-inch round cake pan (I use a glass pie pan). Place a tortilla on the bottom of the pan. Top with one-third of the beans, one-third of the salsa, one-third of the corn, and one-third of the cheese. Repeat twice more with the remaining tortillas, beans, salsa, and corn and ending with the cheese. Sprinkle with 2 tablespoons of the cilantro. Cover tightly with aluminum foil (or a lid).
  2. Bake the casserole, covered, for 20 minutes. Remove the foil and bake until heated through and the cheese is melted and bubbling, about 5 more minutes. Cut in half and serve immediately. Garnish with the 2 tablespoons remaining cilantro and your chosen garnishes.
Recipe Notes

What to do with Leftover Beans: Use the second half of the can of beans in Chilaquiles.

Make-Ahead Layered Bean-Tortilla Casserole: Assemble the casserole through Step 1. Cover tightly with foil and refrigerate overnight or all day. Proceed with Step 2, baking for 25 minutes rather than 20 minutes.