Layered Veggie Tortilla Bake
This delightful Layered Veggie Tortilla Bake combines fresh vegetables, wholesome beans, and a rich blend of cheeses, creating a mouthwatering, colorful dish that's perfect for family dinners or gatherings. Easy to prepare and packed with flavor, each layer brings a unique texture and taste that will satisfy both vegetarians and meat-lovers alike. Serve with a dollop of light sour cream and a sprinkle of fresh cilantro for an added burst of freshness. Gather around the table with this hearty one-dish meal that’s sure to become a new favorite!
8
Servings
300
Calories
16
Ingredients
Ingredients
small onion
1 (chopped)
red pepper
1 (chopped)
green pepper
1 (chopped)
cumin
1/2 teaspoon (to taste)
chili powder
1 teaspoon (to taste)
chopped tomatoes
1 (15 ounce) can (drained)
black beans
1 (15 ounce) can (drained)
canned pinto beans
1 (15 ounce) can (drained)
mild green chilies
1 (4 1/2 ounce) can (drained)
salsa
1 (12 - 16 ounce) jar (as desired)
wheat flour tortillas
12 ((8 to 10-inch))
shredded Mexican blend cheese
1 (8 ounce) bag (as desired)
shredded reduced-fat cheddar cheese
1 (8 ounce) bag (as desired)
nonstick cooking spray
as needed (for skillet and baking dish)
light sour cream
optional (for serving)
fresh cilantro
optional (for garnish)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a large skillet, spray with nonstick cooking spray and sauté the chopped onions and peppers over medium-high heat until they are tender, about 5-7 minutes.
3
Add cumin and chili powder to the skillet along with the can of chopped tomatoes. Stir to combine and allow to simmer for 5-10 minutes to blend the flavors.
4
In a separate large bowl, mix together the drained black beans, pinto beans, and green chilies. Then, fold in the jar of salsa until well combined.
5
Spray the bottom of a 9 x 13-inch baking dish with cooking spray.
6
Begin layering by placing two tortillas on the bottom of the dish. Spread a third of the sautéed vegetable mixture over the tortillas, followed by a third of the bean mixture, and then a third of the shredded Mexican blend cheese.
7
Repeat this layering process two more times, finishing with the last layer of cheese on the top.
8
Cover the baking dish with foil and bake in the preheated oven for 25 minutes, then remove the foil and continue baking for an additional 10 minutes until the cheese is melted and bubbly.
9
Once baked, remove the dish from the oven and let it cool for about 5 minutes before slicing and serving.
10
Serve with light sour cream and fresh cilantro for garnish if desired.
Nutrition Information
7g
Fat
41.5g
Carbs
12g
Protein
7g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the Layered Veggie Tortilla Bake?
It is a hearty one-dish meal that layers fresh vegetables, beans, and cheese with wheat tortillas for a flavorful Mexican-inspired dinner.
How many servings does this recipe provide?
This recipe makes 8 servings.
What are the primary vegetables in this bake?
The primary vegetables include small onion, red pepper, green pepper, and canned chopped tomatoes.
Is this recipe suitable for vegetarians?
Yes, it is specifically tagged as a vegetarian dish.
What is the total baking time?
The dish bakes for a total of 35 minutes: 25 minutes covered and 10 minutes uncovered.
What oven temperature is required?
The oven should be preheated to 350°F (175°C).
What size baking dish do I need?
A 9 x 13-inch baking dish is recommended.
How many calories are in one serving?
Each serving contains 300 calories.
What types of beans are used?
The recipe calls for one 15-ounce can of black beans and one 15-ounce can of pinto beans.
What kind of tortillas should I buy?
The recipe suggests using 12 wheat flour tortillas that are 8 to 10 inches in size.
How much protein is in a serving?
Each serving provides 12g of protein.
Is this dish high in fiber?
Yes, it contains 7g of fiber per serving.
What is the fat content per serving?
There are 7g of fat per serving.
What garnishes are suggested?
Light sour cream and fresh cilantro are suggested as optional garnishes.
Which spices are used for seasoning?
The dish is seasoned with cumin and chili powder.
How long should the onions and peppers be sautéed?
Sauté them for about 5-7 minutes until they are tender.
How do I prepare the bean mixture?
Mix drained black beans, pinto beans, and green chilies in a bowl, then fold in a jar of salsa.
How many layers does the dish have?
The layering process (tortillas, veggies, beans, cheese) is repeated three times.
Do I need to cover the dish with foil?
Yes, cover the dish with foil for the first 25 minutes of baking.
How long should the dish cool before slicing?
Let it cool for about 5 minutes after removing it from the oven.
What kind of cheese is used?
The recipe uses a Mexican blend cheese and reduced-fat cheddar cheese.
Should the canned tomatoes be drained?
Yes, the instructions specify using a 15-ounce can of chopped tomatoes, drained.
How many grams of carbohydrates are in a serving?
Each serving contains 41.5g of carbohydrates.
Do I need to grease the skillet?
Yes, use nonstick cooking spray in the skillet before sautéing the vegetables.
What is the serving size?
The serving size is one-eighth of the 9x13-inch dish.
Are the green chilies hot or mild?
The recipe specifies using mild canned green chilies.
Can I use a different type of tortilla?
While wheat flour is suggested, you could substitute with corn tortillas if preferred.
Is the salsa mixed with the veggies?
No, the salsa is mixed with the bean and green chili mixture.
What category of meal is this?
It is categorized as a One Dish Meal.
How much salsa is required?
The recipe calls for one 12 to 16-ounce jar of salsa.