Recipes » Appetizers » Tomatillo Tortilla Bake
T. Colin Campbell Center for Nutrition Studies

The tomatillo sauce gives everything a bright, slightly acidic flavor—a perfect match for the crunch of the chips!

Reprinted from The China Study Cookbook (BenBellaBooks, 2018)


  • 3 cups crumbled baked corn tortilla chips
  • 2 (15-ounce) jars salsa
  • 2 cups corn
  • 2 cups cooked or canned pinto beans, drained
  • 1½ cups Tomatillo Sauce.
  • Diced avocados, for garnish


  • 1. Preheat oven to 350 degrees F.
  • 2. In a mixing bowl, combine crumbled tortilla chips, salsa, corn, and beans. Mix well. Spread to cover the bottom of a 9 × 13-inch nonstick baking dish. Cover with aluminum foil and bake for 30 minutes.
  • 3. Remove the tortilla bake from the oven and let cool for 15 minutes. Drizzle with tomatillo sauce and top with avocado.

Cooking Tips

  • 1. It's fine to use store-bought baked tortilla chips for this recipe,but I often make my own. I place 8 lightly salted corn tortillas on a baking sheet and bake at 350° for 5-8 minutes. Since they are easy to burn, I check them often. Once they are hard and crunchy, I let them cool for 10 minutes before crumbling them

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