Vegetarian Baked Taco Casserole
Discover the ultimate comfort food with this Vegetarian Baked Taco Casserole, a layered masterpiece that's as easy to make as it is satisfying! Packed with protein-rich black and pinto beans, vibrant bell peppers, zesty diced tomatoes with green chilies, and sweet corn, this casserole bursts with bold Mexican-inspired flavors. Seasoned with taco spices and layered with soft tortillas and melty Mexican cheese, it’s the perfect one-dish meal for weeknight dinners or gatherings. Baked to bubbly, golden perfection and garnished with fresh cilantro, this vegetarian casserole accommodates gluten-free diets with a simple tortilla swap. Serve this cheesy, hearty dish with a dollop of sour cream or a splash of salsa, and watch it disappear from the table! Perfect for meal prep, family meals, or game day feasts, this recipe is a must-try for taco lovers searching for a baked twist.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 bell peppers (any color), diced
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can pinto beans, drained and rinsed
- 1 10-ounce can diced tomatoes with green chilies, drained
- 1 cup frozen corn, thawed
- 2 tablespoons taco seasoning
- 6 medium flour tortillas (or corn tortillas for gluten-free)
- 2 cups shredded Mexican blend cheese
- 0.25 cup fresh cilantro, chopped
- sour cream (optional, for serving)
- salsa or hot sauce (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with a little olive oil or cooking spray.
Heat the olive oil over medium heat in a large skillet. Add the diced onion and cook for 3-4 minutes, until softened.
Add the minced garlic and diced bell peppers to the skillet. Sauté for another 5 minutes, stirring occasionally, until the vegetables are tender.
Stir in the black beans, pinto beans, diced tomatoes with green chilies, corn, and taco seasoning. Cook for 3-4 minutes, allowing the flavors to combine. Remove from heat.
Spread a thin layer of the bean and vegetable mixture in the bottom of the prepared baking dish.
Place two tortillas over the mixture, tearing them as needed to form a single layer that covers the filling.
Sprinkle a third of the shredded cheese over the tortillas.
Repeat the layers (bean mixture, tortillas, cheese) two more times, ending with a generous cheese layer on top.
Cover the casserole with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes before serving.
Sprinkle the chopped cilantro over the top for garnish. Serve with sour cream and salsa or hot sauce, if desired.
Nutrition Facts
Calories |
3188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.5 g | 165% | |
| Saturated Fat | 54.4 g | 272% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 7700 mg | 335% | |
| Total Carbohydrate | 384.9 g | 140% | |
| Dietary Fiber | 75.8 g | 271% | |
| Total Sugars | 44.1 g | ||
| Protein | 135.0 g | 270% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2298 mg | 177% | |
| Iron | 30.5 mg | 169% | |
| Potassium | 4657 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
