Vegetarian Bean and Cheese Taco Casserole
Looking for a comforting, crowd-pleasing dish that’s easy to make and packed with flavor? This Vegetarian Bean and Cheese Taco Casserole is everything you love about tacos—layered in a warm, cheesy, baked casserole. Whether you’re feeding a family, meal prepping for the week, or hosting a casual get-together, this recipe is a guaranteed hit.
Why You’ll Love This Recipe
- Meat-free and satisfying: Thanks to protein-rich beans and hearty tortillas, this casserole is completely vegetarian and still incredibly filling.
- One dish wonder: Layer everything into a single baking dish and let the oven do the work.
- Customizable: You can mix and match ingredients to suit your tastes—swap in your favorite beans, cheeses, or veggies.
- Kid-friendly and freezer-friendly: It’s mild enough for little eaters and perfect for make-ahead meals.
Ingredients
For the Filling:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, chopped (any color)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- Salt and pepper, to taste
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1 cup frozen corn (optional)
- 1 (15-ounce) can diced tomatoes, drained
- 1 cup salsa (mild or spicy, your choice)
For the Layers:
- 6 small flour or corn tortillas, cut in halves or quarters
- 2 cups shredded Mexican blend cheese (or cheddar + Monterey Jack)
- ¼ cup chopped cilantro (optional)
- Sour cream, diced avocado, jalapeños, or green onions for serving
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook the veggie filling:
Heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper. Sauté for about 5 minutes until softened. Add garlic, cumin, chili powder, paprika, salt, and pepper. Stir and cook for another minute. - Add the beans and extras:
Mix in the black beans, pinto beans, corn (if using), diced tomatoes, and salsa. Let everything simmer for 5–7 minutes until heated through and slightly thickened. Remove from heat. - Assemble the casserole:
- Spread a thin layer of the bean mixture on the bottom of the dish.
- Add a layer of tortilla pieces to cover.
- Spoon more of the bean mixture over the tortillas, then sprinkle with cheese.
- Repeat the layers until all ingredients are used, finishing with cheese on top.
- Bake:
Cover the casserole with foil and bake for 15 minutes. Remove foil and bake for an additional 10 minutes until the cheese is bubbly and golden. - Serve:
Let cool for a few minutes, then top with fresh cilantro and your favorite toppings like sour cream, avocado, or hot sauce.
Tips and Variations
- Add heat: Mix in chopped jalapeños or use a spicy salsa if you like things hot.
- Make it vegan: Use dairy-free cheese and skip the sour cream—or use a plant-based version.
- Add more veggies: Zucchini, mushrooms, or spinach make great additions to the bean mixture.
- Meal prep win: This dish stores well in the fridge for up to 4 days or freezes beautifully for future dinners.
What to Serve With It
- Simple green salad with lime vinaigrette
- Mexican rice or cilantro-lime quinoa
- Tortilla chips and guacamole for an easy side
This Vegetarian Bean and Cheese Taco Casserole takes all the taco flavors you love and wraps them up into a cozy, baked meal that’s perfect for any night of the week. It’s budget-friendly, belly-warming, and super easy to adapt. Give it a try and make taco night even better!
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