Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Black beans and pinto beans make this vegetarian Mexican casserole recipe hearty enough to please meat-eaters, too. It's like a south of the border lasagna!

Source: Better Homes and Gardens


Read the full recipe after the video.

Recipe Summary

45 mins
1 hr 10 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Coat a 2-quart rectangular baking dish with cooking spray. For sauce, in a small saucepan melt butter over medium heat. Stir in flour until smooth. Stir in the next six ingredients (through cinnamon). Cook and stir until thickened and bubbly. Cook and stir 1 minute more.

  • In a medium bowl combine the next five ingredients (through onion).

  • To assemble, spread 1/3 cup of the sauce in prepared baking dish. Top with three of the tortillas, one-third of the bean mixture, one-third of the remaining sauce, and 2/3 cup of the cheese. Repeat layers. Top with remaining tortillas, bean mixture, and sauce.

  • Bake, covered, 35 minutes. Sprinkle with remaining 2/3 cup cheese. Bake, uncovered, 10 minutes more or until cheese is melted. If desired, top with lettuce, tomato, and/or olives.

Simple Swap

Get a little more heat with a poblano chile pepper instead of the green sweet pepper.

Nutrition Facts

323 calories; fat 11g; cholesterol 32mg; saturated fat 7g; carbohydrates 38g; mono fat 1g; insoluble fiber 10g; sugars 5g; protein 19g; vitamin a 1214.8IU; vitamin c 19.5mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.4mg; vitamin b6 0.2mg; folate 48.4mcg; sodium 433mg; potassium 572mg; calcium 434.2mg; iron 3.1mg.