Mexican Bean Baked Casserole

Making a casserole is a once in a while thing in my house. I have made this Mexican Bean Baked Casserole a handful of times and thought I would pass it on.

Blog-Mexican Casserole

It refrigerates well and reheats well, so it works for leftovers. I always love to have leftovers…makes lunch the next day, EASY!

The recipe is flexible. Love cheese? Or should I say Daiya? Load it up. Not so much…go skimpy. Same thing goes with a lot of the other ingredients.  I use these homemade tortillas in the recipe.

I like to top my piece with some dairy free sour cream, but it isn’t necessary. I guess adding some chopped tomatoes or avocado would work too (even though I haven’t tried that). Make it your own!


Also shared at Allergy Free Wednesday.

Mexican Bean Baked Casserole


  • 1 15 oz. can pinto beans, rinsed, drained, soaked, drained again
  • 1 15 oz. can mild chili beans, with sauce
  • 1 onion, chopped
  • 1/2 cup mild salsa
  • 1/16 tsp. cinnamon
  • gluten free (homemade or bought), corn, or wheat tortillas (how much is up to you)
  • Daiya Cheddar like cheese shreds (as much as you like)


  1. Preheat oven to 375 F.
  2. In a bowl, combine beans, onion, salsa and cinnamon.
  3. Cut your tortillas into little 1-2 inch pieces.
  4. Place a layer of tortillas in a 10 by 8 Pyrex pan.
  5. Spoon some bean mixture evenly over top of tortillas.
  6. Sprinkle some cheese over top.
  7. Layer more tortillas.
  8. Spoon more bean mixture over tortillas.
  9. Sprinkle more cheese, if desired.
  10. Repeat layers as often as you like or want. Top most layer should end with cheese.
  11. Bake for 45 minutes.
  12. Cut into squares and serve with sour cream, or any toppings you choose.
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Ever Wonder If You Should Go Gluten Free?

Have you considered going gluten free?  Do you wonder if it would be beneficial to you?  Maybe you just want to learn more about gluten and its affects on the human body.  Find out by reading my article on My Life With Food Allergies.  Click here to find the post. As always, please feel free to share or comment!

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Cherry Quinoa Breakfast Bake


Today’s recipe is one I found on the Whole Foods blog. I know people are looking for breakfast ideas and quinoa ideas. So I decided to bake this up and test it out for you. This recipe for Cherry Quinoa Breakfast Bake makes a lot, but according to the Whole Foods blog this will last 5 days. That’s perfect! Make it Sunday evening and you’ll have a breakfast ready and waiting for you every morning. It can be eaten cold or warm, but it tastes much better warm. I followed the recipe almost to the tee so I’ll send you … Continue reading

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MLWFA-Strawberry Muffins Pic

This post first originally appeared on My Life With Food Allergies where I am a contributor. Whether for breakfast, brunch or a snack, an easy and delicious muffin recipe is a must have for any kitchen. When it comes to a gluten free or allergy free diet, making your own homemade muffins is necessary. The great thing about muffins, no matter what kind, is that they freeze very well. Baking up a batch of muffins and freezing them will save you time on busy mornings when you have to get out the door quickly or if you need an easy … Continue reading


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Fruity Red Lentil Hot Breakfast Cereal

Blog-Lentil Breakfast

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MLWFA-Office Image - Copy

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Rhubarb Sauce – Refined Sugar Free

Rhubarb! You either love it or hate! At least that’s what I’m guessing. I’m of the love it group! Did you know it is actually a vegetable? I think people do not realize that because it is used in desserts, jams and sauces—typically applications for fruit. Now it’s hard to come by where I live and beggars can’t be choosers, so I had to settle for the green variety even though the red is so much prettier. They taste the same though. Often found in crisps and pies, I love rhubarb as a sauce…like applesauce. Unfortunately, rhubarb needs a lot … Continue reading

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