Recipes » Main Dish » Tortilla Bean Casserole
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  • Whole grain tortillas
  • 2 cups cooked red kidney or black beans, drained
  • 1 cup chopped white onion
  • 2-3 large carrots, shredded
  • 1 large tomato, chopped
  • 1 cup tomato sauce
  • 1 Tbsp tomato paste
  • 2 Tbsp garlic, minced
  • 1 tsp of sea salt
  • 1 tsp of smoked paprika
  • ½ tsp of chili powder
  • 1-2 Tbsp chopped chili peppers (optional)
  • ⅓ cup plant-based cheese sauce
  • Salsa to taste (optional)


  • 1. Preheat oven to 350 degrees F.
  • 2. In a pan, sautée onions, garlic, and carrots over medium heat until carrots are soft, using a little water if needed.
  • 3. Add beans, tomato, tomato sauce, tomato paste, salt, chili peppers, and chili powder. Cook over low heat for 5 minutes, until somewhat thickened. Set aside.
  • 4. Cover a 10’ round casserole baking dish with a layer of tortillas, then spoon a thick layer of the vegetable-bean mixture.
  • 5. Lay another layer of tortillas on top of the vegetable mixture, then repeat, alternating tortillas and vegetable layers.
  • 6. Top with a tortilla layer, spread cheese sauce and salsa, if using, and sprinkle with smoked paprika.
  • 7. Bake for 15-20 minutes.
  • 8. Allow to cool slightly before serving.

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