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    Home » Recipe » Main Dish » Vegetarian Taco Casserole

    Vegetarian Taco Casserole

    Published Oct 12, 2022 · Updated Oct 27, 2024 by Ginnie · 4 Comments

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    Treat yourself to this scrumptious Vegetarian Taco Casserole tonight! This tasty baked dinner is loaded with veggies, beans, and so much flavor. It's total comfort food and so easy to make!

    The Vegetarian Taco Casserole served with a salad on a white plate.

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    I don't know about you, but I grew up eating lots of casseroles! My mom had a few in her weekly recipe rotation, and they were all super tasty.

    These days, I still crave a baked dinner, especially as the weather gets colder. And this Vegetarian Taco Casserole with tortilla chips is one of my all-time favorites! I've been making it for years, and I finally wrote down the recipe to share with you.

    You are going to LOVE this mouthwatering recipe! It's a Mexican inspired casserole with layers of tortilla chips, a scrumptious veggie-bean filling, and lots of ooey gooey cheese. This is Tex Mex comfort food at its best!

    This cozy dish is a real crowd pleaser that no one at your table will be able to resist. Plus, it couldn't be easier to make ... win win!

    Are you hungry yet? Then keep reading for all the delicious details!

    Mexican casserole served on a plate next to the baking pan, napkins, and silverware.

    Ingredients

    This easy Taco Bake uses ingredients you'll find in any grocery store. Here's what you'll need:

    • Veggies - You'll use an onion, canned tomatoes, and frozen corn, plus some black olives for the filling. Feel free to substitute fresh tomatoes and corn when they're in season.
    • Beans - This recipe calls for a combo of pinto and black beans. Feel free to use just one kind, depending on what's in your pantry. In a pinch, you could even substitute other beans, such as chickpeas or kidney beans.
    • Spices - You'll use a combination of savory spices to season this casserole: chili powder, cumin, oregano, smoked paprika, and crushed red pepper flakes, plus fresh garlic. Store bought or homemade Taco Seasoning could also be used.
    • Cheese - Shredded cheddar cheese give this dish a tasty Tex Mex flavor. Monterrey Jack would also work great.
    • Chips - Crunchy tortilla chips add a great flavor and texture to this casserole. You could also use corn chips or Doritos, if you prefer.

    This recipe is naturally vegetarian and gluten free. Of course, if you have an allergy, always double check the packaging for GF labeling.

    You'll Also Need

    You'll need a large frying pan (this nonstick skillet is my fave), as well as an 8 x 8-inch square baking dish. I used this beautiful Emile Henry Dish, which can go straight from the oven to the table, and it even cleans up super easily!

    Ingredients for vegetarian taco bake arranged on a marble counter.

    How to Make Taco Casserole

    This tasty Mexican Casserole is super quick and easy to make! You'll find a detailed recipe card below, but here's an overview of the steps:

    1. Prepare filling. To make the filling, start by sautéing half an onion in a little oil until translucent. Next, add the garlic and spices, then cook until fragrant. Finally, mix in the tomatoes, beans, corn, olives, and a little water. Cook until hot.
    2. Add chips to baking dish. Once the filling is cooked, you can start layering the ingredients in your baking dish. You'll add half the chips first.
    3. Top with filling. Next, top the chips with half the filling.
    4. Sprinkle with cheese. Layer half the cheese over the filling. Then, repeat these layers (chips, filling, cheese) one more time.
    5. Bake. Finally, bake your casserole for about 20 to 25 minutes, or until it's hot throughout.

    Wasn't that simple? And now it's time for the best part ... time to dig in to your delicious Veggie Taco Casserole. Yum!

    A photo collage showing how to make veggie taco casserole step by step.

    Variations

    This recipe is perfectly tasty as-is. If you feel like experimenting though, here are some easy ideas:

    • Chips - Swap out the tortilla chips for corn chips or Doritos. My mom used to make a similar casserole with Doritos when I was a kid, and it was so delish!
    • Veggies - Consider this recipe an invitation to clean out your fridge! I've often thrown in some zucchini, and it's a great way to use up spinach and other greens, like kale. Vegetables, such as bell peppers, carrots, cauliflower, and more, will also work. You could replace the canned tomatoes and frozen corn with fresh veggies, too. Whatever veg you use, just make sure to cook it until it's crisp-tender before adding the beans.
    • Beans - The combo of black and pinto beans works really well in this recipe, but feel free to use all pinto beans or all black beans, if you prefer. Other beans, like chickpeas, kidney beans, or white beans, will also work in a pinch.
    • Cheese - Cheddar gives this recipe a distinctly Tex Mex flavor, but Monterrey Jack, pepper jack, or a Mexican cheese blend would also taste great.
    • Spicy - Love all things hot and spicy? Add some extra heat by cooking a jalapeño or serrano pepper with the onion, stirring in a canned chipotle or two (chop it up first) along with the beans, adding extra crushed red pepper flakes, or sprinkling in some cayenne. While not spicy, you could also sauté a poblano with the onion to add extra flavor.
    • Vegan - To make this recipe vegan-friendly, simply substitute your favorite plant based cheese (use one that melts well) for the cheddar.
    Closeup of a plate topped with salad and casserole next to a napkin and fork.

    Serving Suggestions

    This Vegetarian Taco Casserole makes a great dinner for busy weeknights! Keep things easy and serve it by itself, or add a few toppings, such as cilantro, Guacamole (or Guacamole without Tomatoes, if you prefer), sour cream, green onions, or salsa. If you'd like to round out the meal with some simple sides, I'd recommend pairing it with an easy salad, like a Garden Salad, Mexican Kale Salad, or Sweet Potato Salad, or with a quick veggie dish, like Elote.

    Storage

    Store any leftovers in an airtight container in your refrigerator for up to four days. Then warm gently in your microwave before eating.

    A closeup of the finished casserole served on a white plate.

    Related Recipes

    If you enjoyed this easy Taco Bake, try one of my other Mexican inspired dishes next!

    • Mexican Lasagna
    • Vegetarian Breakfast Enchiladas
    • Mexican Baked Eggs
    • Black Bean and Butternut Squash Enchiladas
    • Tex Mex Stuffed Sweet Potatoes
    • Veggie Stuffed Chiles Rellenos
    • Mexican Quinoa Casserole
    • Black Bean and Cream Cheese Enchiladas
    • Vegetarian Fajitas

    Craving more? Check out all of my Mexican and Tex Mex recipes!

    A plate of the finished bake served next to the casserole dish.
    A plate of Vegetarian Taco Casserole next to a patterned napkin.
    Print Recipe SaveSaved!
    5 from 3 votes

    Vegetarian Taco Casserole

    This delicious Veggie Taco Bake is the perfect weeknight meal ... so easy to make and a total crowd pleaser!
    Prep Time10 minutes mins
    Cook Time35 minutes mins
    Total Time45 minutes mins
    Course: Main Course
    Cuisine: Mexican, Tex Mex
    Servings: 4 to 6 people
    Calories: 550kcal
    Author: Ginnie

    Ingredients

    • nonstick cooking spray
    • 1 tablespoon cooking oil (canola, vegetable, olive, etc.)
    • ½ large onion, diced
    • 2 large cloves garlic, minced
    • 1 teaspoon ground cumin
    • 1 teaspoon chili powder
    • ½ teaspoon dried oregano
    • ½ teaspoon smoked paprika
    • ¼ teaspoon crushed red pepper flakes
    • 1 (15-ounce / 425 gram) can black beans, drained and rinsed
    • 1 (15-ounce / 425 gram) can pinto beans, drained and rinsed
    • 1 (14.5-ounce / 411 gram) can diced tomatoes
    • 1 cup frozen corn
    • ¼ cup sliced black olives
    • 2 cups crushed tortilla chips
    • 2 cups shredded cheddar cheese

    Equipment

    • Large Frying Pan
    • 8 x 8-inch Baking Dish

    Instructions

    • Preheat oven to 375 degrees. Coat an 8 x 8-inch baking dish with nonstick spray.
    • Heat oil in a large frying pan over medium heat. When hot, add onion. Season with salt, then cook until translucent and tender (about 5 minutes).
    • Stir garlic, cumin, chili powder, oregano, smoked paprika, and red pepper flakes into pan. Cook, stirring constantly, until fragrant (about 30 seconds).
    • Add black beans, pinto beans, tomatoes, corn, and olives to pan, plus ¼ cup water. Bring to a simmer, then cook until hot (about 5 minutes).
    • Remove from heat, then season to taste with salt.
    • Add half of the tortilla chips to the baking pan. Top with half of the bean mixture. Sprinkle with half of the cheese. Repeat these layers (chips, filling, cheese) one more time.
    • Bake casserole until hot (about 20 to 25 minutes).
    • Serve hot. Enjoy!

    Notes

    Serving a crowd? Double the recipe and bake it in a 9 x 13-inch pan instead.
    Make sure to read all the info before this recipe card for more tips, variations, and related recipes!

    Nutrition

    Calories: 550kcal
    Did you make this recipe?I love seeing what you're cooking! Leave a comment below, or tag @HelloLittleHome or #hellolittlehome on Instagram!
    A plate of Vegetarian Taco Casserole served next to a napkin and fork.
    Vegetarian Taco CasseroleVegetarian Taco Casserole
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    About Ginnie

    Ginnie is the writer, photographer, and chief content creator behind Hello Little Home. She loves trying new things (whether that’s creating delicious vegetarian recipes, exploring a new city, trying a fun DIY project, or sharing a pretty makeup look), and she hopes to inspire you to do the same! Read more about Ginnie here.

    5 from 3 votes (2 ratings without comment)
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    4 Comments
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    Monica
    2 years ago

    5 stars
    Just a winning dish, made for friends over in Australia tonight. Everyone dived in for seconds. Had two salads to accompany. 3 out of the 4 are not drinking alcohol at the moment, so all in all we felt really healthy. I'll definitely make this again! Thanks Ginnie.

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    Ginnie
    2 years ago
    Reply to  Monica

    Hello in Australia, Monica! I'm so glad you all enjoyed the casserole. Sounds like a fun night 🙂

    0
    Reply
    Jennifer
    2 years ago

    I have made so many vegetarian Mexican casseroles and have been underwhelmed. This is my new favorite - very tasty!

    0
    Reply
    Author
    Ginnie
    2 years ago
    Reply to  Jennifer

    That makes me so happy to hear, Jennifer! I'm so glad you enjoy the recipe and have a new fave 🙂

    0
    Reply

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    Hi, I'm Ginnie! Welcome to Hello Little Home, which is all about inspiring everyday creativity! I'm excited to share my favorite things with you ... vegetarian recipes, travel inspiration, DIY projects, decor ideas, beauty and fashion tips, and more! Read more about me here!

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