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
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.