Bean and Tortilla Casserole with Cilantro Lime Carrots

This cheesy salsa verde casserole is the ultimate comfort meal, packed with hearty beans, gooey pepper jack, and cozy Mexican-inspired flavors. Paired with bright and buttery cilantro lime carrots, it’s an easy dinner that feels both comforting and fresh!

What You’ll Need

Bean and Tortilla Casserole:

• 2 cups sour cream

• 1 (12-oz) jar salsa verde

• 1 tablespoon chili powder

• 12 corn tortillas, torn into pieces

• 2 (15-oz) cans beans or 3 cups cooked beans according to our dry bean instructions!

• 3 cups shredded cheese (I used pepper jack!)

• 2 scallions, chopped

Cilantro lime carrots:

• 1 pound baby carrots

• 1/4 teaspoon fine sea salt

• 2 tablespoons butter

• 1 tablespoon fresh lime juice

• 1 tablespoon chopped fresh cilantro or 1 teaspoon dried

• 1/4 teaspoon ground cumin

• 1/8 teaspoon freshly ground black pepper

How to Make It

1. Preheat the oven to 400. Grease a 9x13-inch baking pan with nonstick spray.

2. In a large bowl, combine the sour cream, salsa verde, and chili powder. Add the tortillas, beans, and 2 cups of the shredded cheese.

3. Spoon the mixture into the prepared pan. Sprinkle the remaining 1 cup cheese over the top. Sprinkle the scallions over the cheese.

4. Bake until hot and bubbly, 20-25 minutes. 

5. While the casserole is baking, place the carrots in a saucepan and cover with water. Add a pinch of salt and cover. Cook over medium-high heat until the carrots are tender, 8-10 minutes. Or, if you have an instant pot, place the trivet in the liner, place 1 cup of water in the bottom of the liner, and put the carrots on the trivet. Cook sealed on high pressure for 3-4 minutes. Quick release the pressure.

6. When the carrots are tender, drain and toss them in butter, lime juice, cilantro and seasonings. Enjoy your meal!