I am fascinated by casseroles. Maybe it's because I grew up eating them. I'm pretty sure a good half of the recipes in my mom's dinner rotation were some form of casserole. There was Cheesy Beef Casserole, Potato Casserole, Green Bean Casserole, Shipwreck Casserole--and pretty much every casserole involved a can of soup, cheese, or sour cream. My favorites usually included cereal on top too. I always wonder where these recipes originated. Who came up with these ideas?! And why? If I ever went back to school, I think I'd write a dissertation about casseroles.
(This is probably why I shouldn't go back to school.)
I don't make casseroles a lot for us, but once in a while, usually in fall or winter, I'll find myself craving them. I pinned this Tortilla Pie from Everyday Food a few weeks ago and decided to give it a try, with a few tweaks. Instead of 3 cups of black beans, I used half of that and added zucchini to lighten things up a little bit. I planned to cut down on the cheese a little, but as I was assembling the layers, I realized sticking to the original recipe was probably best. Hey, it's a casserole! Why not?
When you bake this Tortilla Pie, the cheese gets all melty and the tortillas soften from the veggie-and-beer filling. It's a little bit of a mess when you slice it (casseroles are my least favorite thing to photograph for this reason!), but I think when it comes to casseroles, the messier the better.
This post was originally published on October 7, 2013.
Recipe
Ingredients
- 4 10-inch flour tortillas
- 2 tablespoons olive oil
- 1 large onion diced
- 2 jalapeño peppers seeded and diced
- 2 garlic cloves minced
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- 1 large zucchini quartered lengthwise and sliced
- 1 ½ cups cooked black beans or one 15 ounce can, rinsed
- 1 10 ounce package frozen corn
- 1 12 ounce bottle beer (I used pilsner) or 1 ½ cups vegetable broth
- ⅓ cup sliced black olives
- Salt and pepper to taste
- 2 ½ cups shredded Mexican blend cheese
- Chopped cilantro green onions, lime wedges, salsa, and sour cream for serving
Instructions
- Preheat oven to 400ºF.
- Trim the tortillas to fit a 9-inch springform pan. Discard the excess or save it to make tortilla strips for salads or soups.
- Heat the olive oil in a large skillet over medium heat. Add the onion, jalapeños, and garlic and cook until softened, 5-7 minutes. Stir in the cumin and chili powder and cook about one minute, until fragrant. Add the zucchini to the skillet and cook until just beginning to soften, about 3 minutes.
- Increase the heat to high and add the beans, corn, and beer. Once the mixture reaches a boil, reduce heat to medium and simmer for 10-15 minutes, until the beer has thickened and has almost evaporated. Stir in the olives and season to taste with salt and pepper.
- Place a tortilla on the bottom of the springform pan. Top it with ¼ of the veggie mixture, ½ cup of cheese, and another tortilla. Repeat with each tortilla; top the last layer with a cup of cheese. Bake for about 20 minutes, or until the cheese has melted and is just beginning to brown. Cut the pie into 6 wedges and serve with cilantro, green onions, lime wedges, salsa and/or sour cream.
claire @ the realistic nutritionist says
I LOVE THIS!!!
Ali @ Inspiralized says
I would love these right now! What a great idea for a chilly fall day or a football party! Can't wait to try. I'm a big Mexican fan 🙂
Kiersten says
Yes, it would be awesome for a football party--you could cut it into eighths as an appetizer too!
Caitlin says
this looks perfect for fall! i love casseroles, too. when i first learned how to cook, that's basically all i made!
Kiersten says
My thing was stir fries when I first learned how to cook. Massive, soggy stir fries. 🙂
Ashley says
I made something similar to this a long time ago! And I pretty much forgot about it until now. I like that you added the zucchini - it sounds delicious! And now I'm craving something cheesy and comforting : )
Kiersten says
I always add zucchini to Mexican food--I'm just compelled to do it. 🙂
Christine @ Gotta Eat Green says
YUM. Looks amazing. I'm a big fan of casseroles too. The messier the better!
Robin Gagnon {Mom Foodie} says
Now I'm craving a tortilla casserole. I load mine up with sour cream & salsa, so it is more like lasagna, but your beer laden version has intrigued me. (It looks far more "tidy" than what I make too...lol)
Kiersten says
I thought about putting salsa in the filling, but I decided to put my faith in Martha Stewart and she came through--the beer filling was really tasty. 🙂
Viswa says
Wow, Love this
dishing up the dirt says
I am not a casserole person usually. Not for any particular reason, they just aren't on my radar. This however, sounds absolutely delicious and easy! Love the addition of the beer. Perfect!
Kiersten says
Are you originally from the east or west coast? I once had a conversation with coworkers about casseroles (yes, really) and we came to the conclusion that those of us who grew up in the midwest loved them and grew up eating them and the people from the coasts were pretty ambivalent about them because they were less of a thing there.
dishing up the dirt says
haha! I'm from the west coast. Makes sense now!
Shelley @ Two Healthy Kitchens says
Love this post! 1) I've never heard of Shipwreck Casserole and I'm now totally curious and will have to Google it! 2) I actually do adore casseroles because, with a little creativity, you can work tons of healthy veggies and yummy whole grains into something that is deliciously ooey-gooey comfort food! 3) This recipe looks amazing! As always - you rocked it! Pinning quick, quick! 😀
Kiersten says
This is my vegetarian version of Shipwreck: https://ohmyveggies.com/meatless-monday-vegetarian-shipwreck-recipe/. I know it sounds crazy, but it is SO GOOD. My mom used to make that alllll the time. I have a whole foods version too that I'm putting in my cookbook made with lentils, kale, and sweet potatoes (no cans!). 🙂
Shelley @ Two Healthy Kitchens says
Thanks for the link! How have I missed out on Shipwreck Casserole (and the accompanying pilgrims - lol!) all my life?!?! I've gotta make it to see which is better: your hilarious story about the recipe or the recipe itself! 😀
Kiersten says
I had a crazy imagination when I was a kid. 🙂
christina says
That looks so good! I need to try that TJ's salsa. I've been eyeing it!
Kiersten says
I'm trying to avoid processed sugar and that was the only kind they had that didn't have sugar in it! It's very tasty. 🙂
Ashley @ Wishes and Dishes says
I love casseroles! Mostly because I grew up eating them, too. I don't make them often, usually when I need something quick and low maintenance 🙂
Kiersten says
I make casseroles sometimes, but never the ones with cans of soup. But I still love when my mom makes them for me. 😀
Katy says
This looks similar to a sort of "Mexican Lasagna" I had once. It was really delicious and I bet this one is, too! Of course, anything with jalapeños and black beans is going to be a win for sure. 🙂
Kiersten says
I think I've seen Mexican lasagna recipes before, but I've never made one--I should do that! 🙂
K says
There is no vegetable broth in the instructions. Do you put it in with beer. Thanks.
K says
Nevermind I reread the ingredients. You can delete my first comment. I'm trying this out tonight. Thanks K.
Kiersten says
Yup, you can use beer or broth. 🙂 I hope you like it!
Alexis @ Hummusapien says
I love the layering effect! I'm on a salsa kick so this is right up my alley. Perfect for Meatless Monday, as all of your delish recipes are 🙂
Kiersten says
Usually I make tortilla casseroles in a baking dish and the layers aren't nearly as nice as when you bake them in a springform pan. I'm definitely doing it this way from now on!
Ash-foodfashionparty says
I love to make casseroles, a one pot meal, and it's loved.
I really like your version with the veggies and the salsa.
Hilary says
Perfect timing! I was thinking I wanted to cook something like this before the week ends, and here it is right in front of my face! Thanks!
Angie@Angie's Recipes says
A hearty and delicious tortilla pie, Kiersten.
Laura @ The Rookie Cook says
Haha, I am so with you on the casseroles! I grew up eating this probably 75% of the time. And they always had cream of something in them 🙂
I love the addition of zucchini to this casserole. I know what I'm going to have to do with my extra squash now!
Kiersten says
Yes, the cream of something is essential! 😀 I have such a weakness for those casseroles--whenever I go home to visit my family, I secretly hope my mom will make one.
Laura (Tutti Dolci) says
This looks so good, I love black beans and zucchini!
honeywhatscooking says
I'm so making this next weekend... looks ridiculously good.
I loveeeeee Mexican food, so comforting, so creative!
Kiersten says
I hope you like it if you make it! 🙂
Grace @ Earthy Feast says
My salivary glands are in over-drive just looking at this picture - totally delicious cheesy goodness right there!
Kiersten says
Cheesy casseroles are the best casseroles, right?! 🙂
Amanda says
Beer in a casserole? Hubby will definitely be on board for this one! 🙂
Kiersten says
My husband loves when I cook with beer because there's always leftover bottles too. 🙂
Elle says
This sounds wonderful! We ate casseroles growing up as well and I have converted a few childhood favorites to a vegetarian version with tasty success. I'll be making this one over the weekend. Thanks for the memories and a great recipe!
Elle
Kiersten says
I've converted some to healthier vegetarian versions too--I love doing that! 🙂 I hope you enjoy the recipe!
mjskit says
Bet that chipotle salsa really does add a nice bite and some great flavor to this delicious dish!