Cowboy Bean – Tortilla Bake
Description
This Cowboy Bean – Tortilla Bake is a comforting, spicy, and cheesy vegetarian delight. It’s ideal for busy weeknights or whenever you’re in the mood for something satisfying yet simple. Imagine layers of chili-spiced beans and melty cheese tucked between soft tortillas and topped with a hint of smoke and savory seasonings. With a combination of flavors reminiscent of chili and barbecue, this dish is sure to please both kids and adults alike!
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 20 mins | 1 hr | 1 hr 20 mins |
| Category | Keywords |
|---|---|
| Beans | Egg Free, Kid Friendly, Spicy, Savory, Oven, Easy, Inexpensive |
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 tbsp | Olive oil |
| 1 | Onion, chopped |
| 2 cloves | Garlic, minced |
| 1 can | Kidney beans, drained and rinsed |
| 1 can | Diced tomatoes, with juices |
| 1 can | Tomato sauce |
| 2 tsp | Chili powder |
| 1 tsp | Dried oregano |
| 1 tsp | Ground cumin |
| 1 tbsp | Worcestershire sauce |
| 1/2 tsp | Vegetarian Worcestershire sauce |
| 3 drops | Liquid smoke |
| 4 | Flour tortillas |
| 1 1/2 cups | Sharp cheddar cheese, shredded |
| 2 cups | Monterey Jack and Cheddar blend, shredded |
| 2 | Green onions, chopped |
| 1 tsp | Paprika |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 743.5 kcal |
| Fat | 40.8 g |
| Saturated Fat | 21.5 g |
| Cholesterol | 99 mg |
| Sodium | 2032.9 mg |
| Carbohydrates | 61.9 g |
| Fiber | 13.5 g |
| Sugars | 14.5 g |
| Protein | 37.5 g |
Instructions
-
Sauté the Aromatics
In a medium saucepan over medium heat, add the olive oil. Once the oil is shimmering, add the chopped onion and minced garlic. Sauté until the onion turns golden and fragrant, about 5 minutes. -
-
Season and Flavor the Sauce
Sprinkle the chili powder, oregano, and ground cumin over the onions and garlic. Stir the spices briskly until they release their aroma, around 1 minute. -
Build the Bean Mixture
Pour in the tomato sauce and stir well, ensuring all the ingredients are thoroughly combined. Next, add the kidney beans, diced tomatoes with their juices, Worcestershire sauce, and a few drops of liquid smoke. Stir to combine, cover, and let it simmer over low heat for 15 minutes, allowing the flavors to meld. -
Prepare the Oven and Assembly
While the beans are simmering, preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish with a little oil or nonstick spray. -
Layer the Tortilla Bake
Place one flour tortilla at the bottom of the baking dish. Spoon on one-third of the bean mixture, spreading it evenly over the tortilla. Then, sprinkle with a layer of sharp cheddar cheese, about half a cup. Scatter half of the chopped green onions on top of the cheese layer. -
Repeat Layers
Place a second tortilla over the cheese layer. Spoon on another third of the bean mixture, followed by another layer of sharp cheddar cheese and the remaining green onions. -
Final Layer and Cheese Topping
Add the third tortilla and spread the last of the bean mixture evenly over it. Sprinkle the entire surface with the shredded Monterey Jack and Cheddar blend, ensuring full, even coverage. -
Bake with Finishing Touches
Sprinkle the paprika across the top for a hint of color and flavor. Cover the baking dish with foil and place it in the preheated oven. Bake for 20 minutes. -
Finish Baking
After 20 minutes, remove the foil and return the baking dish to the oven. Bake uncovered for an additional 10 minutes, or until the cheese is melted, bubbly, and lightly golden on top. -
Optional Garnish
For extra flavor, feel free to top with sliced black olives or freshly chopped cilantro. -
Serve and Enjoy
Allow the bake to cool for a few minutes before cutting into squares. Serve warm, and enjoy the hearty, smoky flavors of this layered bean and cheese bake!
Note: If you’re vegetarian or avoiding fish-based sauces, make sure to use the vegetarian Worcestershire sauce for an entirely plant-based version.
