Vegetarian Taco Casserole
This delicious Veggie Taco Bake is the perfect weeknight meal ... so easy to make and a total crowd pleaser!
Servings: 4 to 6 people
Calories: 550kcal
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
- 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
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