Layered Pasilla-Tortilla Casserole with Black Beans, Mushrooms & Chard

This hearty vegetarian casserole layers smoky pasilla sauce with sautéed mushrooms, black beans, and tender chard between toasted tortillas. Topped with crumbled queso fresco, it’s a nourishing, flavor-packed Mexican-inspired bake that’s perfect for family dinners or meal prep.

Why You’ll Love This Recipe

• Hearty and satisfying: A filling and flavorful vegetarian meal with plenty of textures, from the tender chard to the creamy cheese.
• Smoky and savory: The pasilla sauce adds a deep, smoky flavor that complements the veggies and beans perfectly.
• Easy to prepare: This casserole is simple to assemble and can be made in just 55 minutes, perfect for busy weeknights.
• Meal prep-friendly: It’s a great option for preparing in advance and storing for later meals.
• Customizable: You can swap in other greens like spinach or kale, and add your favorite cheese for variations.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 8 corn tortillas
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 bunch Swiss chard, stems removed and leaves chopped
• 1 cup mushrooms, sliced
• 1 can (15 oz) black beans, drained and rinsed
• 1 1/2 cups pasilla or enchilada sauce (homemade or store-bought)
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 3/4 cup queso fresco or feta, crumbled

directions

1. Preheat the oven: Set the oven to 375°F (190°C). Lightly oil a 9×9 inch baking dish.
2. Sauté the vegetables: In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3–5 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
3. Cook the mushrooms and chard: Add the sliced mushrooms to the skillet and sauté until browned, about 5–7 minutes. Stir in the chopped Swiss chard and cook until wilted.
4. Add the beans and seasonings: Stir in the black beans, cumin, smoked paprika, salt, and pepper. Mix well and remove from heat.
5. Assemble the casserole: Spread a spoonful of pasilla sauce on the bottom of the prepared baking dish. Layer 2 tortillas on top, followed by a portion of the veggie mixture, a drizzle of pasilla sauce, and a sprinkle of crumbled queso fresco. Repeat the layers, ending with the remaining tortillas, pasilla sauce, and cheese on top.
6. Bake: Cover the casserole with foil and bake for 25 minutes. Uncover and bake for an additional 10 minutes until the top is golden and bubbly.
7. Serve: Let the casserole rest for 5 minutes before slicing and serving.

Servings and timing

Servings: 4
Prep Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Calories: Approximately 310 kcal per serving

Variations

• Add protein: For added protein, consider adding cooked chicken, turkey, or even tofu to the veggie mixture.
• Use other greens: Spinach or kale can be used in place of Swiss chard for a different flavor.
• Swap cheese: Use Monterey Jack, cheddar, or another melty cheese instead of queso fresco or feta.
• Make it spicy: Add a chopped jalapeño or some hot sauce to the sauce for an extra kick.
• Gluten-free option: Use gluten-free tortillas to make this casserole gluten-free.

storage/reheating

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. This casserole can also be frozen for up to 3 months. Thaw in the fridge overnight and reheat in the oven.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole a day in advance, cover it, and store it in the fridge until ready to bake. Just bake it when you’re ready to serve!

Can I use flour tortillas instead of corn tortillas?

Yes, you can swap in flour tortillas for a softer texture, but corn tortillas give it a more authentic flavor.

Can I use store-bought enchilada sauce instead of pasilla sauce?

Yes, store-bought enchilada sauce is a great substitute for pasilla sauce and will still give the dish a delicious flavor.

How do I know when the casserole is done baking?

The casserole is done when the cheese is melted and bubbling, and the top is golden. The layers should be heated through, and the sauce should be slightly thickened.

Can I make this dish spicier?

Yes, you can add diced jalapeños or some chili powder to the filling or sauce for a spicier kick.

Can I freeze this casserole?

Yes, this casserole freezes well. Assemble it, cover it tightly with foil or plastic wrap, and freeze it for up to 3 months. Bake from frozen or let it thaw in the refrigerator overnight before baking.

Can I use different types of beans?

Yes, you can substitute black beans with pinto beans or kidney beans for a different flavor and texture.

What should I serve this casserole with?

This casserole pairs wonderfully with a side salad, Mexican rice, or even a dollop of sour cream or guacamole.

Conclusion

Layered Pasilla-Tortilla Casserole with Black Beans, Mushrooms & Chard is a flavorful, hearty, and nourishing dish that’s perfect for any meal. With its smoky sauce, tender vegetables, and cheesy topping, it’s a satisfying vegetarian bake that the whole family will love. Whether for dinner, meal prep, or a crowd-pleasing potluck dish, this casserole is sure to be a hit!

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