Black Bean Tortilla Bake

    1 hour 5 min

    A spectacular vegetarian dish. Corn tortillas are layered with a flavourful mixture of red and green pepper, salsa, black beans, avocados and cheese, then baked till bubbly. If you're looking for a tasty meatfree dish that everyone will love, this is it!

    106 people made this

    Serves: 8 

    • 1 tablespoon vegetable oil
    • 2 onions, chopped
    • 4 cloves garlic, chopped
    • 1/2 green pepper, diced
    • 1/2 red pepper, diced
    • 1 (400g) tin chopped tomatoes
    • 225g tomato salsa
    • 2 (400g) tins black beans, drained and rinsed
    • salt and black pepper to taste
    • 2 avocados - peeled, stones removed and mashed
    • 1 tablespoon fresh lemon juice
    • 12 corn tortillas, quartered
    • 250g grated Cheddar cheese

    Prep:30min  ›  Cook:35min  ›  Ready in:1hr5min 

    1. Preheat oven to 200 C / Gas 6. Lightly grease a 20x30cm baking dish.
    2. Warm oil in a large frying pan over medium heat. Stir in onions, 3 cloves of chopped garlic, and green and red peppers. Cook until the onions are soft and translucent. Stir in tomatoes with juice, salsa and black beans. Season with salt and pepper. Bring to a simmer and cook about 3 minutes.
    3. In a bowl, mash the avocados with 1 clove chopped garlic and lemon juice.
    4. Place a layer of tortillas on the bottom of the baking dish. Spread 1/3 of the tomato and bean mixture on top. Spread 1/2 of guacamole on top, then sprinkle with 1/3 of cheese. Lay another layer of tortillas. Top with half of the remaining tomato and bean mixture, then spread remaining guacamole on top. Sprinkle with half the cheese. Repeat with remaining ingredients.
    5. Bake in preheated oven for 35 minutes, or until sauce is bubbly.

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    Reviews & ratings
    Average global rating:

    Reviews in English (84)


     -  10 Dec 2012


    This is a tasty, healthy and economical family meal. We loved it! I used 2 cups cottage cheese mixed with 2 beaten eggs instead of gaucamole. It gave the dish a nice, creamy texture and flavor without the cost and trouble of the avocados. Will definitely make again!  -  04 Sep 2007  (Review from Allrecipes US | Canada)


    If I could, I would give this 4.5 stars. It was really good, and the best part was that this vegetarian and healthy dish was a big hit with my meat-loving husband. I halved the recipe, so instead of using the can of tomatoes and salsa, I substitued a can of tomatoes with diced chilis. I also added about 1 t red pepper flakes to make sure it was hot enough (boy, was it!). I really liked this combination; the guacamole was a creative and good addition. I will put this in the regular rotation of meat-free meals.  -  15 Sep 2005  (Review from Allrecipes US | Canada)