Vegetarian Taco Casserole
Packed with bold flavors and wholesome ingredients, this Vegetarian Taco Casserole is the ultimate comfort food that’s perfect for busy weeknights. Layers of soft tortillas, a savory bean and veggie filling, and melted cheddar and Monterey Jack cheeses come together to create a vibrant, crowd-pleasing dish. Featuring protein-rich black and pinto beans, zesty taco seasoning, and the irresistible kick of diced tomatoes with green chilies, every bite is bursting with Tex-Mex goodness. Prep this easy casserole in just 15 minutes and let the oven do the rest, making it an ideal vegetarian dinner option. Garnish with fresh cilantro and sliced jalapeños for a flavorful finishing touch, and serve it hot for a meal that will satisfy the whole family! Perfect for vegetarians, gluten-free adaptation with corn tortillas, and loaded with cheesy comfort—this recipe is sure to impress.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 medium bell pepper, diced (any color)
- 3 cloves minced garlic
- 15 ounces black beans, drained and rinsed
- 15 ounces pinto beans, drained and rinsed
- 10 ounces canned diced tomatoes with green chilies (e.g., Rotel)
- 1 cup frozen corn, thawed
- 2 tablespoons taco seasoning
- 6 medium flour tortillas (or corn tortillas for gluten-free)
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 0.25 cup chopped fresh cilantro (optional, for garnish)
- 0.25 cup sliced jalapeños (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with cooking spray or a small amount of olive oil.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and bell pepper, sautéing for about 5 minutes or until softened.
Add the minced garlic and cook for another 1 minute until fragrant.
Stir in the black beans, pinto beans, diced tomatoes with green chilies, frozen corn, and taco seasoning. Mix well and let the mixture simmer for 3-5 minutes to allow the flavors to combine.
In the prepared baking dish, layer two tortillas to cover the bottom. (Tear them if necessary to fit.)
Spread one-third of the bean and veggie mixture evenly over the tortillas. Sprinkle one-third of the shredded cheddar and Monterey Jack cheese over the top.
Repeat the layers (tortillas, bean mixture, cheese) two more times, finishing with a layer of cheese on top.
Cover the baking dish loosely 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 bubbly and slightly golden.
Let the casserole rest for 5 minutes before slicing into portions. Garnish with chopped cilantro and sliced jalapeños if desired. Serve and enjoy!
Nutrition Facts
Calories |
3584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.0 g | 209% | |
| Saturated Fat | 79.9 g | 400% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 342 mg | 114% | |
| Sodium | 8560 mg | 372% | |
| Total Carbohydrate | 381.0 g | 139% | |
| Dietary Fiber | 71.1 g | 254% | |
| Total Sugars | 38.9 g | ||
| Protein | 168.3 g | 337% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 3041 mg | 234% | |
| Iron | 27.6 mg | 153% | |
| Potassium | 4317 mg | 92% | |
*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.
