Tortilla Bean Bake

This casserole is packed with Mexican-style flavours like cumin, beans, hot sauce, and corn tortilla chips.

Yield: Serves 8

Tortilla Bean Bake


  • 4 cans (19 oz/540 mL each) mixed beans, rinsed and drained
  • 1 medium onion, chopped
  • 1 red bell pepper, diced
  • 3 cloves garlic, crushed
  • 2 tbsp canola oil
  • 2 tbsp chili powder
  • 2 tsp cumin
  • 1 can (28 oz/796 mL) diced tomatoes
  • 1 cup chicken or vegetable stock
  • 1/4 tsp hot pepper sauce
  • 1/3 cup chopped fresh cilantro
  • Salt and freshly ground pepper*
  • 1 cup lightly crushed blue corn tortilla chips
  • 1 1/2 cups shredded cheddar cheese
  • Sliced green onions*


  1. Puree 1 can of beans in a food processor; set aside.
  2. In a Dutch oven, sauté onion, red pepper and garlic in oil until softened, about 7 - 10 minutes.
  3. Add chili powder and cumin; cook and stir for 1 minute. Add tomatoes, stock, beans, pureed beans and hot pepper sauce. Bring to a boil, reduce heat and simmer for 10 minutes. Stir in cilantro. Season to taste with salt and pepper.
  4. Spoon mixture into a greased shallow 4 quart (4 L) baking dish. May be prepared to this point and refrigerated for up to 24 hours.
  5. Remove from refrigerator and let stand for 20 - 30 minutes. Sprinkle tortilla chips over casserole. Bake at 350ºF (180ºC) for 40 - 45 minutes or until heated through. Sprinkle with cheese and bake until cheese is melted, about 5 minutes. Garnish with green onions.
Nutritional analysis per serving:


448 calories, 14.8 g fat, 24 g protein, 58 g carbohydrate, 14.7 g fibre, 693 mg sodium

*Ingredient not included in nutritional analysis.