Black beans, flour tortillas, salsa, cheddar cheese, onion, garlic, cilantro, and cumin baked together until cheesy and bubbling.

I don’t remember the exact night I first made this Cheesy Southwestern Black Bean Bake, but I remember the mood. Tired. Slightly annoyed. Hungry in that very specific way where everything sounds bad and good at the same time. I think it was one of those evenings when everyone wanted dinner now and I wanted to sit down for five minutes first. You know the kind.

I opened the pantry, saw black beans (always black beans), tortillas that were technically still fine, and a block of cheese that had been opened and rewrapped one too many times. This wasn’t a planned recipe. It was more like… assembling a peace offering. And honestly? I didn’t expect much. But halfway through baking, when the kitchen smelled warm and a little smoky and comforting, I had that quiet thought: okay, this might actually be really good. Turns out, it was. And now it’s one of those dishes I make when I want food that feels forgiving.

Why you’ll Love this Cheesy Southwestern Black Bean Bake?

Here’s my maybe-controversial take: not every dinner needs to impress anyone. This Southwestern black bean bake isn’t flashy. It’s not trying to be viral. It’s just solid. The kind of meal that shows up, does its job, and somehow makes the evening feel calmer. The beans make it filling without being heavy. The tortillas soften into these cozy layers that don’t demand attention. And the cheese — well, cheese fixes a lot of things, doesn’t it?

I also like that this cheesy black bean bake feels adaptable. Some nights it’s perfect as written. Other nights I think, hmm, could use a little something extra — and it still holds up. That kind of flexibility matters when real life is loud.

Ingredient Notes

Before you start, here’s how I think about the ingredients — not rules, just thoughts.

• Black beans: These are the backbone. Drain them well, but don’t obsess. A little moisture won’t ruin anything.
• Onion and garlic: Even when I’m tempted to skip sautéing, I don’t. It adds that quiet depth you’d miss later.
• Cumin: Warm, familiar, a little nostalgic. It gives the bake that Southwestern personality without shouting.
• Salsa: Whatever’s open. Truly. I’ve used mild, medium, restaurant-style, and something labeled “fire” that maybe wasn’t for me. All worked… some better than others.
• Flour tortillas: They melt into the layers in a way that feels comforting, not doughy.
• Cheddar cheese: Sharp is great, but I won’t pretend I haven’t used a random blend from the fridge before.

How to Make Cheesy Southwestern Black Bean Bake?

1. Start by preheating the oven — already, you’re doing great. While that’s happening, soften the onion in olive oil. When it smells sweet and familiar, add the garlic. Just a minute. Don’t rush it, but don’t wander off either. Then the beans and broth go in, simmer briefly, and suddenly it feels like something intentional is happening.
2. Once you stir in the spices and cilantro, the rest is basically layering. Tortillas, beans, salsa, cheese. Repeat. If it’s not perfectly even, that’s fine. This isn’t architecture. Cover it, bake it, then uncover so the cheese can bubble and brown a little. That moment — when you peek in and see golden edges — that’s the payoff.
3. Let it rest. Or don’t. I say five minutes, but I’ve cut into it sooner than that more than once.

Storage Options

This Cheesy Southwestern Black Bean Bake holds up really well in the fridge. A couple of days later, reheated, it’s honestly just as comforting — maybe more. The flavors settle. The layers make more sense. You can freeze it too, though the tortillas soften more after thawing. Not bad, just… different. Still good. Still dinner.

Variations & Substitutions

I’ve added corn. I’ve added peppers. I’ve stirred in leftover rice once — not planned, but not terrible. You can add shredded chicken if you want, or keep it vegetarian and proud. Pepper jack instead of cheddar adds a kick. Or don’t change anything at all. This Southwestern black bean bake doesn’t need improving, but it doesn’t mind being played with either.

What to Serve With Cheesy Southwestern Black Bean Bake?

Most of the time? Nothing. It’s enough on its own. But sometimes I’ll add sliced avocado, a spoon of sour cream, or a simple salad on the side. Tortilla chips feel right too — scooping is encouraged. This is not a knife-and-fork-only situation.

FAQ

Can I make this ahead of time?
Yes. Assemble it, cover it, refrigerate. Bake when you’re ready, maybe add a few extra minutes.

Is it spicy?
It depends on your salsa. You’re fully in control here, which I appreciate.

Will kids eat it?
In my experience… yes. Especially if there’s enough cheese.

This Cheesy Southwestern Black Bean Bake isn’t trying to change your life. It’s just here to make dinner a little easier, a little warmer, and maybe a little calmer than it was before. And sometimes, that’s exactly what we need.

So tell me — would you tweak it? Or keep it exactly as is?

Cheesy Southwestern Black Bean Bake

A hearty Cheesy Southwestern Black Bean Bake layered with seasoned black beans, flour tortillas, salsa, and melted cheddar cheese, baked until bubbling and golden. Simple ingredients, bold flavor, and perfect for an easy weeknight meal.

Print Pin Rate

Course: Main dish

Cuisine: Southwestern, Tex-Mex

Keyword: Cheesy Southwestern Black Bean Bake

Prep Time: 5 minutes minutes

Cook Time: 40 minutes minutes

Servings: 6

Ingredients

Black Bean Filling

• 2 15 oz cans black beans drained
• 2 Tbsp olive oil
• ½ white onion finely diced
• 3 garlic cloves minced
• ½ c vegetable or chicken broth
• 1 tsp ground cumin
• ½ tsp salt
• ¼ tsp ground black pepper
• ¼ c fresh cilantro chopped

Assembly

• 4 flour tortillas
• 12 oz salsa
• 1½ c Cheddar cheese grated

Instructions

• Preheat the oven to 375°F (190°C). Grease an 8×8-inch baking dish with nonstick cooking spray and set aside.
• Heat the olive oil in a medium skillet over medium heat. Add the diced onion and cook until softened, approximately 4 minutes. Add the minced garlic and cook for 1 additional minute, stirring frequently.
• Add the black beans and broth to the skillet. Simmer for 3 minutes, then remove from heat. Stir in the cumin, salt, black pepper, and chopped cilantro until evenly combined.
• Cut the tortillas in half and arrange them in a single layer on the bottom of the prepared baking dish.
• Spoon ¼ of the black bean mixture over the tortillas, followed by ¼ of the salsa and ¼ of the shredded cheese.
• Repeat the layering process until all ingredients are used, finishing with cheese on the top layer.
• Cover the dish tightly with foil and bake for 20 minutes, or until the cheese is fully melted and bubbling.
• Remove the foil and continue baking for an additional 10 minutes to lightly brown the cheese.
• Remove from the oven and allow the bake to rest for 5 minutes before serving.

Notes

To make this Cheesy Southwestern Black Bean Bake gluten-free, substitute the flour tortillas with certified gluten-free tortillas or corn tortillas. Confirm that the salsa and broth used are labeled gluten-free, as some brands may contain hidden gluten additives.