Layers of crushed tortilla chips form a crunchy base for a hearty, well-seasoned filling loaded with black beans, sweet corn, and a jar of zesty salsa. Melty cheddar gets stirred right into the mix and piled on top before baking, so every bite comes out gooey and golden at the edges. It's the kind of casserole that goes straight from oven to table with almost no fuss, and a five-minute rest lets everything set up into clean, scoopable layers. Finish it with a dollop of sour cream and a scattering of fresh green onions for a little brightness and crunch. This one holds up great in a vegetarian rotation, since the beans and corn bring plenty of texture and protein without missing a beat. Simple pantry staples and one baking dish make this a weeknight favorite you'll want on repeat.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
Spread the crushed tortilla chips in an even layer across the bottom of the prepared baking dish.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
