STREAMING NOW: Simply Nigella

Rustic Tortilla and Black Bean Casserole

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I got this recipe from my sister-in-law. I'm not sure where it originated from but it is so delicious.”
2hrs 35mins

Ingredients Nutrition


  1. Heat large skillet over med-low heat. Add garlic, cook until tender and skin begins to blacken, turning occasionally, about 18 minutes. Remove from skillet. Add chilies to skillet, flatten with spatula. Toast over med-low until beginning to darken, 2 min per side. Place in bowl. Add enough hot water to bowl to cover chilies. Soak until very soft, about 30 minutes.
  2. Drain chilies. Peel garlic. Pour 2 cups broth in blender. Add chilies and garlic, puree. Heat oil in heavy med saucepan over med-high heat. Add chili mixture, simmer until thick, stirring often, about 5 minutes. Add 1 ½ cups broth, simmer over med-low heat until sauce is reduced to 1 ½ cups, stirring often about 25 minutes. Add sugar.
  3. Preheat oven to 350 degrees. Spread ¼ cup sauce over bottom of 9x13 inch baking dish. Cover sauce with 4 tortillas. Top with beans, then 1 cup cheese. Cover cheese with 4 tortillas. Pour half of remaining sauce over tortillas. Sprinkle 2 cups cheese over sauce. Drizzle with half of sour cream mixture. Layer 4 tortillas over sour cream and cheese. Pour remaining sauce over tortillas. Sprinkle with remaining cheese and drizzle with remaining sour cream. Cover with foil. Bake 15 minutes. Uncover; bake until casserole is bubbling around edges and cheese melts, about 20 minutes longer.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a