Vegetarian Taco Casserole

Dive into comfort food bliss with this cheesy, flavorful Vegetarian Taco Casserole—a one-pan wonder that’s perfect for feeding a crowd or meal prepping for the week. Packed with protein-rich black beans and pinto beans, vibrant veggies like bell peppers and corn, and zesty taco-seasoned goodness, this layered casserole combines wholesome ingredients with the bold flavors of Mexican cuisine. It’s topped with gooey cheddar and Monterey Jack cheese, creating a golden, bubbly crust that pairs beautifully with soft tortillas for a hearty, gluten-free adaptable dish. Easy to make in just 45 minutes, this recipe is ideal for weeknight dinners or casual gatherings. Garnish with fresh cilantro and jalapeños for a bright, spicy finish, and serve alongside a crisp green salad or a scoop of guacamole for the ultimate vegetarian feast.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

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)

Directions

Step 1

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.

Step 2

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.

Step 3

Add the minced garlic and cook for another 1 minute until fragrant.

Step 4

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.

Step 5

In the prepared baking dish, layer two tortillas to cover the bottom. (Tear them if necessary to fit.)

Step 6

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.

Step 7

Repeat the layers (tortillas, bean mixture, cheese) two more times, finishing with a layer of cheese on top.

Step 8

Cover the baking dish loosely with aluminum foil and bake in the preheated oven for 20 minutes.

Step 9

Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.

Step 10

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

Serving size	(2341.1g)

Amount per serving	% Daily Value*
Calories	3583.8

Total Fat 163.0g	0%
Saturated Fat 79.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 342.1mg	0%
Sodium 8560.3mg	0%
Total Carbohydrate 381.0g	0%
Dietary Fiber 71.1g	0%
Total Sugars 38.9g
Protein 168.3g	0%

Vitamin D 24IU	0%
Calcium 3041.1mg	0%
Iron 27.6mg	0%
Potassium 4317.0mg	0%

*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.

Source of Calories

Fat: 40.0%

Protein: 18.4%

Carbs: 41.6%