Sourdough Flour Tortillas (made With Discard Or Not)

This sourdough flour tortilla dough takes 5 minutes to stir together, and after a brief rest, it’s ready to be rolled and cooked. Homemade tortillas are so, so delicious, and so nice to have on hand for enchiladas and tacos of all kinds. Read on to learn two tips for homemade tortilla success! 🌮🌮🌮🌮

Upon discovering that my favorite brand of tortillas, Caramelo flour tortillas , calls for only four ingredients — flour, sea salt, fat, and water — I revisited my favorite homemade flour tortilla recipe and made them without the baking powder.

Guess what? The tortillas cooked up just as beautifully as ever. This made me wonder: if it’s not baking powder or another leavening agent, what makes a tortilla balloon so dramatically in a skillet?

I’ve learned it’s a matter of two things:

1. Rolling the dough as thinly as possible.
2. Using a hot skillet.

That’s it! There’s no fancy mixing or rolling technique, no leavening agent required. This recipe is a snap to throw together (as is the non-sourdough version ), and the tortillas are so nice to have on hand for tacos , enchiladas , burritos , and more !

PS: Simple Soft Corn Tortillas (3 Ingredients!)

How to Make Sourdough Flour Tortillas, Step by Step

Here’s the play-by-play: Gather your ingredients: flour, salt, softened butter, water, and a sourdough starter .

Combine the ingredients and mix to form a sticky dough ball.

Turn dough out onto a floured work surface and knead gently to combine

Divide into 12 portions and roll each into a ball.

Transfer to a small floured board, if you wish — I do this to give myself more space on my work surface to roll out the tortillas. Cover with a tea towel and let rest 30 minutes to 2 hours.

Roll each ball out as thinly as possible. Each ball will roughly be about 8 inches in diameter.

You can layer the tortillas between sheets of parchment paper to give yourself more space.

I recently purchased a box of 8-inch square sheets of parchment . I really like the convenience of having smaller sheets on hand. Just a warning: I have only been able to re-use them once before they start losing their non-stick property.

Once your tortillas are rolled out, cook them in a hot, dry skillet for roughly 30 seconds a side, or until browned to your liking. I love using my Le Creuset nonstick crepe pan for this.

Store the tortillas in an airtight bag or container at room temperature for up to 5 days or freeze for up to 3 months.

Description

This sourdough flour tortilla dough takes 5 minutes to stir together, and after a brief rest, it’s ready to be rolled and cooked. Homemade tortillas are so, so delicious, and so nice to have on hand for enchiladas and tacos of all kinds. Read on to learn two tips for homemade tortilla success! 🌮🌮🌮🌮

Notes:

This recipe is adapted from this flour tortilla recipe , which is made with baking powder (as opposed to a sourdough starter). Regardless of which recipe you are using, there are two keys to success here:

1. Roll the dough as thinly as possible.
2. Get your skillet piping hot.

I love using my Le Creuset crepe pan for cooking tortillas.

• 210 g (1.5 heaping cups) unbleached all-purpose flour
• 7 g (1 1/4 teaspoons) kosher salt
• 56 g (1/4 cup) softened butter
• 100 g water (1/3 cup + 1 tablespoon )
• 100 g (1/2 cup) sourdough starter

1. Whisk flour and salt together in a medium bowl. Using the back of a fork, cut the butter into the flour, mixing and smushing it until it is well incorporated into the flour. You can use your hands if necessary to further incorporate the butter into the flour.
2. Stir in the water and sourdough starter and mix with a spatula until a shaggy dough forms. Use your hands to gently knead the dough in the bowl, if necessary, to get the mixture to form a rough ball.
3. Turn the dough out onto a floured surface and knead for another 1 to 2 minutes or until it is smooth and not sticking to the work surface.
4. Cut the dough into 12 pieces for taco- or enchilada-sized tortillas or 6 pieces for burrito-sized tortillas. Shape each piece into a ball. ( Video guidance here. )
5. Cover with a very light kitchen towel or plastic wrap. Be careful that your room isn’t too hot. Let the dough rest 30 minutes and up to two hours (at room temperature or 24 hours in the fridge. If you need to store the in the fridge, transfer balls to an airtight container.)
6. Roll out each ball to about 6 to 8 inches (taco size) or 10 to 12 inches (burrito size) in diameter, or till you can see the counter start to come through — in other words, roll them as thinly as possible.
7. Heat a 12 inch non-stick or cast-iron pan (do not add any oil) on medium-high. Lay the tortilla in the pan and cook until it puffs and little brown spots on the underside appear. Turn with tongs or your fingers and cook again till lightly brown. Each tortilla takes about 60 seconds total to cook. If you like a bit of char, keep the tortilla in the skillet until it is charred on both sides. Note: Your first 3 to 4 tortillas may be on the pale side. This is just likely because your skillet isn’t up to temperature. Once you make a few, you’ll find your rhythm and adjust the heat as necessary depending on if you want more or less char.
8. Once the tortillas cool, store them in an airtight bag or container at room temperature for up to 5 days or freeze for up to 3 months.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Tortilla, Bread
• Method: Stovetop
• Cuisine: Mexican, American

This sourdough flour tortilla dough takes 5 minutes to stir together, and after a brief rest, it’s ready to be rolled and cooked. Homemade tortillas are so, so delicious, and so nice to have on hand for enchiladas and tacos of all kinds. Read on to learn two tips for homemade tortilla success! 🌮🌮🌮🌮

Upon discovering that my favorite brand of tortillas, Caramelo flour tortillas , calls for only four ingredients — flour, sea salt, fat, and water — I revisited my favorite homemade flour tortilla recipe and made them without the baking powder.

Guess what? The tortillas cooked up just as beautifully as ever. This made me wonder: if it’s not baking powder or another leavening agent, what makes a tortilla balloon so dramatically in a skillet?

I’ve learned it’s a matter of two things:

1. Rolling the dough as thinly as possible.
2. Using a hot skillet.

That’s it! There’s no fancy mixing or rolling technique, no leavening agent required. This recipe is a snap to throw together (as is the non-sourdough version ), and the tortillas are so nice to have on hand for tacos , enchiladas , burritos , and more !

PS: Simple Soft Corn Tortillas (3 Ingredients!)

How to Make Sourdough Flour Tortillas, Step by Step

Here’s the play-by-play: Gather your ingredients: flour, salt, softened butter, water, and a sourdough starter .

Combine the ingredients and mix to form a sticky dough ball.

Turn dough out onto a floured work surface and knead gently to combine

Divide into 12 portions and roll each into a ball.

Transfer to a small floured board, if you wish — I do this to give myself more space on my work surface to roll out the tortillas. Cover with a tea towel and let rest 30 minutes to 2 hours.

Roll each ball out as thinly as possible. Each ball will roughly be about 8 inches in diameter.

You can layer the tortillas between sheets of parchment paper to give yourself more space.

I recently purchased a box of 8-inch square sheets of parchment . I really like the convenience of having smaller sheets on hand. Just a warning: I have only been able to re-use them once before they start losing their non-stick property.

Once your tortillas are rolled out, cook them in a hot, dry skillet for roughly 30 seconds a side, or until browned to your liking. I love using my Le Creuset nonstick crepe pan for this.

Store the tortillas in an airtight bag or container at room temperature for up to 5 days or freeze for up to 3 months.

Description

This sourdough flour tortilla dough takes 5 minutes to stir together, and after a brief rest, it’s ready to be rolled and cooked. Homemade tortillas are so, so delicious, and so nice to have on hand for enchiladas and tacos of all kinds. Read on to learn two tips for homemade tortilla success! 🌮🌮🌮🌮

Notes:

This recipe is adapted from this flour tortilla recipe , which is made with baking powder (as opposed to a sourdough starter). Regardless of which recipe you are using, there are two keys to success here:

1. Roll the dough as thinly as possible.
2. Get your skillet piping hot.

I love using my Le Creuset crepe pan for cooking tortillas.

• 210 g (1.5 heaping cups) unbleached all-purpose flour
• 7 g (1 1/4 teaspoons) kosher salt
• 56 g (1/4 cup) softened butter
• 100 g water (1/3 cup + 1 tablespoon )
• 100 g (1/2 cup) sourdough starter

1. Whisk flour and salt together in a medium bowl. Using the back of a fork, cut the butter into the flour, mixing and smushing it until it is well incorporated into the flour. You can use your hands if necessary to further incorporate the butter into the flour.
2. Stir in the water and sourdough starter and mix with a spatula until a shaggy dough forms. Use your hands to gently knead the dough in the bowl, if necessary, to get the mixture to form a rough ball.
3. Turn the dough out onto a floured surface and knead for another 1 to 2 minutes or until it is smooth and not sticking to the work surface.
4. Cut the dough into 12 pieces for taco- or enchilada-sized tortillas or 6 pieces for burrito-sized tortillas. Shape each piece into a ball. ( Video guidance here. )
5. Cover with a very light kitchen towel or plastic wrap. Be careful that your room isn’t too hot. Let the dough rest 30 minutes and up to two hours (at room temperature or 24 hours in the fridge. If you need to store the in the fridge, transfer balls to an airtight container.)
6. Roll out each ball to about 6 to 8 inches (taco size) or 10 to 12 inches (burrito size) in diameter, or till you can see the counter start to come through — in other words, roll them as thinly as possible.
7. Heat a 12 inch non-stick or cast-iron pan (do not add any oil) on medium-high. Lay the tortilla in the pan and cook until it puffs and little brown spots on the underside appear. Turn with tongs or your fingers and cook again till lightly brown. Each tortilla takes about 60 seconds total to cook. If you like a bit of char, keep the tortilla in the skillet until it is charred on both sides. Note: Your first 3 to 4 tortillas may be on the pale side. This is just likely because your skillet isn’t up to temperature. Once you make a few, you’ll find your rhythm and adjust the heat as necessary depending on if you want more or less char.
8. Once the tortillas cool, store them in an airtight bag or container at room temperature for up to 5 days or freeze for up to 3 months.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Tortilla, Bread
• Method: Stovetop
• Cuisine: Mexican, American

This sourdough flour tortilla dough takes 5 minutes to stir together, and after a brief rest, it’s ready to be rolled and cooked. Homemade tortillas are so, so delicious, and so nice to have on hand for enchiladas and tacos of all kinds. Read on to learn two tips for homemade tortilla success! 🌮🌮🌮🌮

Upon discovering that my favorite brand of tortillas, Caramelo flour tortillas , calls for only four ingredients — flour, sea salt, fat, and water — I revisited my favorite homemade flour tortilla recipe and made them without the baking powder.

Guess what? The tortillas cooked up just as beautifully as ever. This made me wonder: if it’s not baking powder or another leavening agent, what makes a tortilla balloon so dramatically in a skillet?

I’ve learned it’s a matter of two things:

1. Rolling the dough as thinly as possible.
2. Using a hot skillet.

That’s it! There’s no fancy mixing or rolling technique, no leavening agent required. This recipe is a snap to throw together (as is the non-sourdough version ), and the tortillas are so nice to have on hand for tacos , enchiladas , burritos , and more !

PS: Simple Soft Corn Tortillas (3 Ingredients!)

How to Make Sourdough Flour Tortillas, Step by Step

Here’s the play-by-play: Gather your ingredients: flour, salt, softened butter, water, and a sourdough starter .

Combine the ingredients and mix to form a sticky dough ball.

Turn dough out onto a floured work surface and knead gently to combine

Divide into 12 portions and roll each into a ball.

Transfer to a small floured board, if you wish — I do this to give myself more space on my work surface to roll out the tortillas. Cover with a tea towel and let rest 30 minutes to 2 hours.

Roll each ball out as thinly as possible. Each ball will roughly be about 8 inches in diameter.

You can layer the tortillas between sheets of parchment paper to give yourself more space.

I recently purchased a box of 8-inch square sheets of parchment . I really like the convenience of having smaller sheets on hand. Just a warning: I have only been able to re-use them once before they start losing their non-stick property.

Once your tortillas are rolled out, cook them in a hot, dry skillet for roughly 30 seconds a side, or until browned to your liking. I love using my Le Creuset nonstick crepe pan for this.

Store the tortillas in an airtight bag or container at room temperature for up to 5 days or freeze for up to 3 months.

Description

This sourdough flour tortilla dough takes 5 minutes to stir together, and after a brief rest, it’s ready to be rolled and cooked. Homemade tortillas are so, so delicious, and so nice to have on hand for enchiladas and tacos of all kinds. Read on to learn two tips for homemade tortilla success! 🌮🌮🌮🌮

Notes:

This recipe is adapted from this flour tortilla recipe , which is made with baking powder (as opposed to a sourdough starter). Regardless of which recipe you are using, there are two keys to success here:

1. Roll the dough as thinly as possible.
2. Get your skillet piping hot.

I love using my Le Creuset crepe pan for cooking tortillas.

• 210 g (1.5 heaping cups) unbleached all-purpose flour
• 7 g (1 1/4 teaspoons) kosher salt
• 56 g (1/4 cup) softened butter
• 100 g water (1/3 cup + 1 tablespoon )
• 100 g (1/2 cup) sourdough starter

1. Whisk flour and salt together in a medium bowl. Using the back of a fork, cut the butter into the flour, mixing and smushing it until it is well incorporated into the flour. You can use your hands if necessary to further incorporate the butter into the flour.
2. Stir in the water and sourdough starter and mix with a spatula until a shaggy dough forms. Use your hands to gently knead the dough in the bowl, if necessary, to get the mixture to form a rough ball.
3. Turn the dough out onto a floured surface and knead for another 1 to 2 minutes or until it is smooth and not sticking to the work surface.
4. Cut the dough into 12 pieces for taco- or enchilada-sized tortillas or 6 pieces for burrito-sized tortillas. Shape each piece into a ball. ( Video guidance here. )
5. Cover with a very light kitchen towel or plastic wrap. Be careful that your room isn’t too hot. Let the dough rest 30 minutes and up to two hours (at room temperature or 24 hours in the fridge. If you need to store the in the fridge, transfer balls to an airtight container.)
6. Roll out each ball to about 6 to 8 inches (taco size) or 10 to 12 inches (burrito size) in diameter, or till you can see the counter start to come through — in other words, roll them as thinly as possible.
7. Heat a 12 inch non-stick or cast-iron pan (do not add any oil) on medium-high. Lay the tortilla in the pan and cook until it puffs and little brown spots on the underside appear. Turn with tongs or your fingers and cook again till lightly brown. Each tortilla takes about 60 seconds total to cook. If you like a bit of char, keep the tortilla in the skillet until it is charred on both sides. Note: Your first 3 to 4 tortillas may be on the pale side. This is just likely because your skillet isn’t up to temperature. Once you make a few, you’ll find your rhythm and adjust the heat as necessary depending on if you want more or less char.
8. Once the tortillas cool, store them in an airtight bag or container at room temperature for up to 5 days or freeze for up to 3 months.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Tortilla, Bread
• Method: Stovetop
• Cuisine: Mexican, American

This sourdough flour tortilla dough takes 5 minutes to stir together, and after a brief rest, it’s ready to be rolled and cooked. Homemade tortillas are so, so delicious, and so nice to have on hand for enchiladas and tacos of all kinds. Read on to learn two tips for homemade tortilla success! 🌮🌮🌮🌮

Upon discovering that my favorite brand of tortillas, Caramelo flour tortillas , calls for only four ingredients — flour, sea salt, fat, and water — I revisited my favorite homemade flour tortilla recipe and made them without the baking powder.

Guess what? The tortillas cooked up just as beautifully as ever. This made me wonder: if it’s not baking powder or another leavening agent, what makes a tortilla balloon so dramatically in a skillet?

I’ve learned it’s a matter of two things:

1. Rolling the dough as thinly as possible.
2. Using a hot skillet.

That’s it! There’s no fancy mixing or rolling technique, no leavening agent required. This recipe is a snap to throw together (as is the non-sourdough version ), and the tortillas are so nice to have on hand for tacos , enchiladas , burritos , and more !

PS: Simple Soft Corn Tortillas (3 Ingredients!)

How to Make Sourdough Flour Tortillas, Step by Step

Here’s the play-by-play: Gather your ingredients: flour, salt, softened butter, water, and a sourdough starter .

Combine the ingredients and mix to form a sticky dough ball.

Turn dough out onto a floured work surface and knead gently to combine

Divide into 12 portions and roll each into a ball.

Transfer to a small floured board, if you wish — I do this to give myself more space on my work surface to roll out the tortillas. Cover with a tea towel and let rest 30 minutes to 2 hours.

Roll each ball out as thinly as possible. Each ball will roughly be about 8 inches in diameter.

You can layer the tortillas between sheets of parchment paper to give yourself more space.

I recently purchased a box of 8-inch square sheets of parchment . I really like the convenience of having smaller sheets on hand. Just a warning: I have only been able to re-use them once before they start losing their non-stick property.

Once your tortillas are rolled out, cook them in a hot, dry skillet for roughly 30 seconds a side, or until browned to your liking. I love using my Le Creuset nonstick crepe pan for this.

Store the tortillas in an airtight bag or container at room temperature for up to 5 days or freeze for up to 3 months.

Description

This sourdough flour tortilla dough takes 5 minutes to stir together, and after a brief rest, it’s ready to be rolled and cooked. Homemade tortillas are so, so delicious, and so nice to have on hand for enchiladas and tacos of all kinds. Read on to learn two tips for homemade tortilla success! 🌮🌮🌮🌮

Notes:

This recipe is adapted from this flour tortilla recipe , which is made with baking powder (as opposed to a sourdough starter). Regardless of which recipe you are using, there are two keys to success here:

1. Roll the dough as thinly as possible.
2. Get your skillet piping hot.

I love using my Le Creuset crepe pan for cooking tortillas.

• 210 g (1.5 heaping cups) unbleached all-purpose flour
• 7 g (1 1/4 teaspoons) kosher salt
• 56 g (1/4 cup) softened butter
• 100 g water (1/3 cup + 1 tablespoon )
• 100 g (1/2 cup) sourdough starter

1. Whisk flour and salt together in a medium bowl. Using the back of a fork, cut the butter into the flour, mixing and smushing it until it is well incorporated into the flour. You can use your hands if necessary to further incorporate the butter into the flour.
2. Stir in the water and sourdough starter and mix with a spatula until a shaggy dough forms. Use your hands to gently knead the dough in the bowl, if necessary, to get the mixture to form a rough ball.
3. Turn the dough out onto a floured surface and knead for another 1 to 2 minutes or until it is smooth and not sticking to the work surface.
4. Cut the dough into 12 pieces for taco- or enchilada-sized tortillas or 6 pieces for burrito-sized tortillas. Shape each piece into a ball. ( Video guidance here. )
5. Cover with a very light kitchen towel or plastic wrap. Be careful that your room isn’t too hot. Let the dough rest 30 minutes and up to two hours (at room temperature or 24 hours in the fridge. If you need to store the in the fridge, transfer balls to an airtight container.)
6. Roll out each ball to about 6 to 8 inches (taco size) or 10 to 12 inches (burrito size) in diameter, or till you can see the counter start to come through — in other words, roll them as thinly as possible.
7. Heat a 12 inch non-stick or cast-iron pan (do not add any oil) on medium-high. Lay the tortilla in the pan and cook until it puffs and little brown spots on the underside appear. Turn with tongs or your fingers and cook again till lightly brown. Each tortilla takes about 60 seconds total to cook. If you like a bit of char, keep the tortilla in the skillet until it is charred on both sides. Note: Your first 3 to 4 tortillas may be on the pale side. This is just likely because your skillet isn’t up to temperature. Once you make a few, you’ll find your rhythm and adjust the heat as necessary depending on if you want more or less char.
8. Once the tortillas cool, store them in an airtight bag or container at room temperature for up to 5 days or freeze for up to 3 months.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Tortilla, Bread
• Method: Stovetop
• Cuisine: Mexican, American

Description

This sourdough flour tortilla dough takes 5 minutes to stir together, and after a brief rest, it’s ready to be rolled and cooked. Homemade tortillas are so, so delicious, and so nice to have on hand for enchiladas and tacos of all kinds. Read on to learn two tips for homemade tortilla success! 🌮🌮🌮🌮

Notes:

This recipe is adapted from this flour tortilla recipe , which is made with baking powder (as opposed to a sourdough starter). Regardless of which recipe you are using, there are two keys to success here:

1. Roll the dough as thinly as possible.
2. Get your skillet piping hot.

I love using my Le Creuset crepe pan for cooking tortillas.

• 210 g (1.5 heaping cups) unbleached all-purpose flour
• 7 g (1 1/4 teaspoons) kosher salt
• 56 g (1/4 cup) softened butter
• 100 g water (1/3 cup + 1 tablespoon )
• 100 g (1/2 cup) sourdough starter

1. Whisk flour and salt together in a medium bowl. Using the back of a fork, cut the butter into the flour, mixing and smushing it until it is well incorporated into the flour. You can use your hands if necessary to further incorporate the butter into the flour.
2. Stir in the water and sourdough starter and mix with a spatula until a shaggy dough forms. Use your hands to gently knead the dough in the bowl, if necessary, to get the mixture to form a rough ball.
3. Turn the dough out onto a floured surface and knead for another 1 to 2 minutes or until it is smooth and not sticking to the work surface.
4. Cut the dough into 12 pieces for taco- or enchilada-sized tortillas or 6 pieces for burrito-sized tortillas. Shape each piece into a ball. ( Video guidance here. )
5. Cover with a very light kitchen towel or plastic wrap. Be careful that your room isn’t too hot. Let the dough rest 30 minutes and up to two hours (at room temperature or 24 hours in the fridge. If you need to store the in the fridge, transfer balls to an airtight container.)
6. Roll out each ball to about 6 to 8 inches (taco size) or 10 to 12 inches (burrito size) in diameter, or till you can see the counter start to come through — in other words, roll them as thinly as possible.
7. Heat a 12 inch non-stick or cast-iron pan (do not add any oil) on medium-high. Lay the tortilla in the pan and cook until it puffs and little brown spots on the underside appear. Turn with tongs or your fingers and cook again till lightly brown. Each tortilla takes about 60 seconds total to cook. If you like a bit of char, keep the tortilla in the skillet until it is charred on both sides. Note: Your first 3 to 4 tortillas may be on the pale side. This is just likely because your skillet isn’t up to temperature. Once you make a few, you’ll find your rhythm and adjust the heat as necessary depending on if you want more or less char.
8. Once the tortillas cool, store them in an airtight bag or container at room temperature for up to 5 days or freeze for up to 3 months.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Tortilla, Bread
• Method: Stovetop
• Cuisine: Mexican, American

Find it online : https://alexandracooks.com/2020/10/03/sourdough-flour-tortillas-made-with-discard-or-not/

This tortilla casserole is packed with veggies — onions, red pepper, corn, and zucchini — beans, herbs, and cheese, all combining to make a super flavorful vegetarian dinner.

Of all the culinary discoveries this year, this quick, red enchilada sauce has been the most welcomed. As a refresher, it’s made with broiled vegetables (tomatoes, onions, and jalapeño), fresh lime juice, and a chipotle in adobo sauce. It infuses anything it smothers with heat and spice, smoke and char, sweetness and acidity. It is delicious.

If you haven’t yet given it a go, I highly recommend you do: start to finish it takes 15 minutes, and it yields enough for at least a couple of batches of enchiladas or huevos rancheros or this lasagna-style casserole, which has found purpose for the many tortillas amassing in my bread box as well as a glut of produce in my vegetable bins.

With that in mind, this is the sort of recipe that lends itself well to improvisation. Here, I’ve sautéed zucchini, corn, and bell peppers, but I can just as soon imagine sautéing mushrooms or Swiss Chard or roasting cubed butternut squash or shredded Brussels sprouts.

PS: Vegetarian Bean and Cheese Enchiladas

How to Make Vegetarian Layered Tortilla Casserole, Step by Step

Gather your ingredients.

Sauté the vegetables, starting with the onions and peppers, then the zucchini, and finally the fresh corn.

Add some black beans, stir to combine, and season to taste with salt.

Begin layering: enchilada sauce , tortillas , cilantro, scallions, veg+bean mix, and Monterey Jack cheese. Repeat until you have at least 3 layers of tortillas.

Top the last layer of tortillas with sauce, herbs, and finally cheese.

The beauty of this recipe is that you can use whatever shaped pan you have. Here’s a smaller 9-inch square pan ready for the oven:

The casserole bakes at 425ºF for about 25 minutes or until the cheese begins to brown.

You can garnish with more fresh herbs if you wish.

Let rest at least 10 minutes before cutting and serving. It’s so, so good.

Description

This tortilla casserole is packed with sautéed veggies — onions, red pepper, corn, and zucchini — beans, herbs, and Monterey Jack cheese, all combining to make a super flavorful vegetarian dinner. Homemade enchilada sauce is optional…but: it takes 15 minutes to make, and it is so, so tasty.

This is an assembly that lends itself well to improvisation — use what you have on hand: mushrooms, Swiss chard, kale, eggplant would all work well here.

• 2 tablespoons olive oil
• 1 onion, diced
• 2 bell peppers, diced
• 1 large zucchini, diced
• 2 ears corn, shucked, kernels stripped
• 1.5 cups cooked black beans, see notes below
• enchilada sauce
• 9 to 12 tortillas, see notes below
• 6 scallions, thinly sliced
• 1 bunch cilantro, finely chopped
• 8 ounces Monterey Jack cheese, grated

1. In a large sauté pan over high heat, add the 2 tablespoons of olive oil. When it shimmers, immediately add the diced onions and bell peppers. Season with a pinch of salt. Turn heat down to medium. Sauté for 4 to 5 minutes, stirring often to ensure the vegetables are not burning. When the vegetables are soft, add the zucchini, season with a pinch of salt, and cook for 2 to 3 minutes more, just until the zucchini loses its rawness. Finally, add the corn, season with a pinch of salt, and cook for a minute more. Turn off the heat.
2. Add the black beans to the skillet and stir to combine. Taste. Season with salt to taste.
3. Heat the oven to 425ºF. Coat the bottom of a 9-by-13-inch baking dish with a thin layer of the enchilada sauce (roughly 3/4 cup). Arrange a single layer of tortillas over sauce, trimming edges to fit.
4. Scatter a handful each of cilantro and scallions over the tortillas. Spoon a layer of the vegetable-bean mixture over top. Sprinkle a layer of cheese over top. Spoon a layer of sauce over top and use the back of a spoon to spread it out. Repeat the layering: tortillas, herbs, veg+beans, cheese, sauce, until you have three (or four if you wish) layers of tortillas.
5. Spoon a thin layer of sauce over the final layer of tortillas. Scatter a final layer of herbs over top. Add a final layer of cheese.
6. Bake enchiladas in the middle or top rack of oven until the cheese topping bubbles and browns in spots, 15-25 minutes. Garnish with more fresh cilantro and scallions if you wish. Let rest 10 minutes before cutting and serving.

Notes

• Black Beans: This is my favorite way to prepare black beans: Simplest Slow Cooker Black Beans (instructions for using the Instant Pot are included in the recipe.)

• Tortillas: I am partial to using flour tortillas but if you prefer using corn tortillas, go for it. When I have a stash of Caramelo tortillas on hand, that is my preference. When I don’t, I look for the tortillas made from a blend of flour and corn (Trader Joe’s, Whole Foods) or I make them from scratch (here’s a sourdough version .) If you are using store-bought tortillas, toast them on both sides in a skillet until they begin to lightly brown.

• To freeze: Assemble the casserole, stopping after you top the final layer of tortillas with sauce. Cover the dish tightly with a few layers of foil. Freeze for up to 3 months. To thaw and bake : Bake covered at 375ºF for 20 minutes. Uncover. Sprinkle over a layer of scallions, cilantro, and a final layer of cheese. Increase the heat to 425ºF and bake until the cheese is beginning to blister, about 15 minutes.

• Prep Time: 30 minutes

• Cook Time: 30 minutes

• Category: Entrée

• Method: Sauté, Oven

• Cuisine: Mexican, American