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Vegetarian Black Bean Chilaquiles Casserole

  • Author: Aberdeen's Kitchen
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins
  • Yield: 4-6 1x



  • 1 bag corn tortilla chips, between 10-12 ounces (I used Gorditos)
  • 2 to 2 1/2 cups tomatillo verde salsa, homemade or store bought
  • 2 15 oz cans black beans, drained
  • 1 cup cheddar cheese, shredded
  • 1 cup monterey jack, shredded
  • Fresh cilantro, queso fresco, sour cream, avocado jalapeno to garnish


  1. Preheat oven to 400. Grease a 9 X 13 casserole dish.
  2. Place the tortilla chips on the bottom of the pan, saving a handful for later.
  3. Sprinkle black beans and half the cheese and pour tomatillo salsa over the mixture.
  4. Sprinkle the rest of the chips and cheese on top.
  5. Bake for 15-20 minutes, until cheese is melted and starting to turn golden, tomatillo sauce is bubbling around the edges.
  6. Cool for 5 minutes.
  7. Garnish with sour cream, cilantro, queso fresco, avocado and jalapeno. Serve immediately.