slice of burrito pie casserole on plate with fork
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Layered Burrito Pie Casserole Recipe

Your favorite burrito ingredients are sandwiched between four tortillas stacked 3 layers high. 
Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 473kcal
Author Marjory Pilley

Ingredients

  • 3 flour tortillas 7-8 inches (I used whole wheat tortillas)
  • 1 cup salsa try a fruity or spicy variety for a change of pace
  • 15 ounces black beans rinsed and drained
  • 14.5 ounces diced tomato drained
  • 1 1/2 cups Colby and Monterey Jack cheese shredded
  • 1/4 cup cilantro chopped
  • 1/4 cup green onion sliced plus a little more for garnish
  • Optional toppings for serving: sour cream guacamole, black olives

Instructions

  • Preheat oven to 350 degrees F.
  • Place 1 flour tortilla in the bottom of a pan (round or square, 8-9 inches)
  • Spread 1/3 cup salsa over the first tortilla.
  • Layer 1/2 the black beans, 1/2 the tomatoes tomato, 1/2 cup cheese on top.
  • Sprinkle 2 Tablespoons of cilantro and 2 Tablespoons green onion on top.
  • Layer the second flour tortilla on top.
  • Repeat steps 3-5 to create the second layer.
  • Layer third flour tortilla on top.
  • Spread remaining salsa and cheese and green onion on top.
  • Cover with aluminum foil and bake for 20 minutes,
  • Remove foil and bake for 10 minutes more or until cheese is melted.
  • Allow pie to set for about 10 minutes before serving.
  • Serve with toppings such as sour cream and guacamole.

Notes

This dish freezes well. Once you have assembled the pie, cover with aluminum foil and wrap in plastic wrap. Be sure to label the pan. Store in the freezer for about 2 months. When you are ready to enjoy the dish, allow it to defrost in the refrigerator for about 24 hours first. 

Nutrition

Serving: 1g | Calories: 473kcal | Carbohydrates: 52g | Protein: 26g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 47mg | Sodium: 984mg | Potassium: 835mg | Fiber: 13g | Sugar: 6g | Vitamin A: 21.1% | Vitamin C: 14.8% | Calcium: 48.5% | Iron: 26.6%