Black Bean Burrito Bake

This black bean burrito bake is a fun, easy, and flavor-packed twist on classic black bean burritos—no rolling required. Layered into a free-standing burrito stack with tortillas, creamy black beans, veggies, tangy salsa, and melty cheese, it bakes into a hearty, Mexican-inspired meal that’s perfect for busy weeknights. Simple to assemble, endlessly customizable, and guaranteed to satisfy your burrito cravings.

Course Main Course

Cuisine Mexican

Diet Vegetarian

Keyword burrito bake, burrito stack, Tortilla Stack

Prep Time 30

Cook Time 30

Total Time 1

Servings

Calories 310kcal

Author Katie Trant

Ingredients

2 tablespoon canola or olive oil
1 large yellow onion diced
4 cloves garlic crushed
½ - 1 jalapeño seeded and finely minced
1 large red bell pepper diced
1 medium zucchini diced
1 cup corn kernels fresh, frozen, or canned are all fine
1 large tomato diced
2 14-ounce cans black beans Or 3 cups cooked black beans, drained and rinsed well.
2 teaspoons ground cumin
1 teaspoon hot smoked paprika
1 teaspoon chilli powder
1 teaspoon salt
½ bunch cilantro chopped
1 12-ounce jar of salsa your favourite!
1 cup shredded cheddar cheese optional
6 large whole wheat tortillas

US Customary - Metric

Instructions

Turn your oven on to 200°C / 400° F to preheat while you get the chopping done.
Chop the onion, crush the garlic, mince the jalapeño, dice the zucchini and red pepper, and set everything into little bowls or on plates. Now you're ready to go!
Heat 2 tablespoons of oil in a large skillet over medium-high heat.
2 tablespoon canola or olive oil
Add the onion and sauté for about 6-8 minutes, stirring frequently, until the onions are soft and beginning to take on a bit of colour.
1 large yellow onion
Add garlic and finely diced jalapeños, and sauté for about 2 minutes more.
4 cloves garlic, ½ - 1 jalapeño
Now add zucchini and red pepper and sauté for 8-10 minutes. The vegetables should be softened but not mushy, and just starting to brown.
1 large red bell pepper, 1 medium zucchini
At this point add frozen corn, and diced tomato and sauté for 2-3 minutes, until the mixture is well heated.
1 cup corn kernels, 1 large tomato
Add black beans, cumin, smoked paprika, chilli powder, and salt. Stir to combine well.
2 14-ounce cans black beans, 2 teaspoons ground cumin, 1 teaspoon hot smoked paprika, 1 teaspoon chilli powder, 1 teaspoon salt
Taste, and adjust seasonings if necessary. Stir in the cilantro, and remove from the heat.
½ bunch cilantro
Brush or spray a 9-inch springform pan with oil and place on a cookie sheet. Alternatively, line a baking sheet with parchment paper if you're going to freestyle your tortilla stack.
Place one tortilla into the bottom of the springform pan, and spread with a thin layer of salsa.
6 large whole wheat tortillas, 1 12-ounce jar of salsa
Spoon about ¼ - ⅕ of the black bean filling onto it, spreading it right to the edges. Sprinkle with cheese if using, the top with another tortilla.
Press down in the center of the next tortilla a bit to prevent a dome shape from forming, and then spoon some more filling on.
1 cup shredded cheddar cheese
Repeat layers of tortilla, salsa, filling, and cheese until you've run out of filling.
Finish with a tortilla on top, spread with salsa and sprinkle with remaining cheese.
Place into the oven and bake for about 30 minutes, until the cheese on top is brown and bubbly. You may want to cover with foil if the cheese is browning too much ahead of time.
Remove from the oven and let stand for about 10 minutes before slicing into wedges to serve.

Notes

Nutrition values are an estimate only.
Get all of your chopping out of the way before you start cooking the filling and it’ll go super fast. You can even chop the day before if you want!
You don’t need to let the filling cool before you start stacking since it’s going to get all baked and melty in the oven anyways.
Want to make a vegan tortilla stack? Just leave out the cheese or replace it with a non-dairy cheese of your liking.
Want to make a gluten-free tortilla stack? All you need is gluten-free tortillas, my friend.
Can I make my tortilla stack in advance? Yes! You can assemble it, bake it, and then slices will last for several days in the fridge.
Is this recipe freezer friendly? Yes! Just wrap wedges in foil or plastic wrap and they’ll be good in the freezer for a few months.

Nutrition