Go Back
Here are the ingredients you need for the vegetarian taco casserole: - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) kidney beans, rinsed and drained - 1 cup corn kernels (fresh or frozen) - 1 bell pepper, diced (any color) - 1 small red onion, diced - 2 cups diced tomatoes (fresh or canned) - 1 cup cooked quinoa - 1 tablespoon taco seasoning (adjust to taste) - 1 teaspoon cumin - 1 tablespoon olive oil - 1 cup shredded cheddar cheese (or dairy-free cheese) - 1 cup tortilla chips, crushed - Fresh cilantro, for garnish - Optional toppings (sour cream or Greek yogurt) Each ingredient adds a unique taste and texture. Black and kidney beans give protein and fiber. Corn kernels add sweetness and crunch. Bell pepper and red onion bring color and flavor. Diced tomatoes provide moisture and zest. Cooked quinoa adds heartiness. Taco seasoning and cumin deliver that classic taco flavor. Cheddar cheese melts beautifully, while crushed tortilla chips provide a nice crunch. Fresh cilantro adds a burst of freshness, and optional toppings like sour cream or Greek yogurt can enhance the dish. This blend creates a flavorful, filling, and satisfying meal perfect for any occasion. {{ingredient_image_1}} 1. Preheating the oven First, set your oven to 375°F (190°C). This helps cook the dish evenly. 2. Sautéing vegetables Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1 small diced red onion and 1 diced bell pepper. Cook them for about 5-7 minutes until they soften. 3. Mixing ingredients Stir in 2 cups of diced tomatoes, 1 can of rinsed black beans, 1 can of rinsed kidney beans, 1 cup of corn, and 1 cup of cooked quinoa. Add 1 tablespoon of taco seasoning and 1 teaspoon of cumin. Mix well and cook for another 5 minutes. This lets the flavors blend nicely. 1. First layer of bean mixture Grease a 9x13 inch casserole dish. Add half of the bean mixture as the first layer. 2. Adding tortilla chips and cheese Sprinkle half of 1 cup of crushed tortilla chips over the first layer. Then, add half of 1 cup of shredded cheddar cheese on top. 3. Final layers Repeat with the rest of the bean mixture, crushed tortilla chips, and finish with the remaining cheese. 1. Covering with foil Cover the casserole dish with aluminum foil. This keeps it from burning while baking. 2. Removing foil for browning Bake in the oven for 25 minutes. Then, take off the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden. 3. Cooling and garnishing Once out of the oven, let it cool for a few minutes. Garnish with fresh cilantro. You can serve it with a dollop of sour cream or Greek yogurt if you like. To avoid soggy layers in your casserole, make sure to drain the beans well. Rinse them under cold water to remove extra moisture. You can also let the diced tomatoes sit in a strainer for a few minutes. This way, they won’t make the layers too wet. Choosing the right cheese is key. I recommend using sharp cheddar for a strong flavor. You can also try a dairy-free option if you want. Just make sure it melts well. Adjusting spice levels can make a big difference. If you like it spicy, add more taco seasoning or diced jalapeños. For a milder dish, use less seasoning or add sour cream on top to cool it down. You can add extra toppings to jazz it up. Chopped avocado, sliced olives, or diced tomatoes work great. Fresh cilantro also adds a burst of flavor and color. For serving suggestions, cut the casserole into squares. Place them on colorful plates for a fun look. You can also serve it with a side of tortilla chips for crunch. Garnishing tips include adding fresh cilantro or a squeeze of lime juice on top. This adds brightness to each bite. If you like, serve it with a dollop of sour cream or Greek yogurt for creaminess. Pro Tips Adjust the Spice Level: If you prefer a spicier casserole, consider adding diced jalapeños or a pinch of cayenne pepper to the mixture. Layer for Flavor: To enhance the flavor, you can add a layer of guacamole between the layers of casserole for a creamy texture. Make it Ahead: This casserole can be prepared in advance and stored in the refrigerator. Just bake it before serving for a quick meal. Customize Your Toppings: Feel free to top your casserole with sliced olives, diced avocado, or green onions for added freshness and flavor. {{image_2}} You can change the beans in this dish. Try pinto beans for a creamier texture. Black-eyed peas add a nice twist too. Lentils are another great choice. They cook fast and soak up flavors well. Use them instead of or with beans for added protein. If you want to keep it dairy-free, look for vegan cheese. Many brands offer tasty options that melt well. Nutritional yeast can add cheesy flavor too. For a creamy topping, try cashew cream or coconut yogurt. Both make great vegan sour cream alternatives. For a gluten-free version, use gluten-free tortilla chips. They give the same crunch without the gluten. You can also swap the quinoa for rice or millet. Both grains work nicely and keep the dish filling. To keep your vegetarian taco casserole fresh, store it properly. First, let it cool to room temperature. Then, transfer it to an airtight container. Place the container in the refrigerator. The casserole stays good for about 3 to 4 days. If you want to save it longer, consider freezing it. Cut the casserole into portions. Wrap each piece in plastic wrap. Then, place the wrapped pieces in a freezer-safe bag. This way, it can last up to 3 months in the freezer. When it's time to eat the leftovers, reheating is key. The best way to reheat is in the oven. Preheat your oven to 350°F (175°C). Place the casserole in an oven-safe dish. Cover it with foil to keep moisture in. Heat for about 20-25 minutes. You can also use the microwave. Place a portion on a microwave-safe plate. Cover it with a damp paper towel. Heat in short bursts, checking every minute. This helps to avoid changes in texture. The goal is to keep the cheese melty and the beans warm. Yes, you can prepare this casserole a day in advance. Just follow the recipe and store it in the fridge. When you're ready to bake, simply cover it with foil and heat it in the oven. This helps the flavors blend well. To add some heat, use more taco seasoning. You can also mix in chopped jalapeños or a dash of hot sauce. Adjust the spice to fit your taste. Taste as you go to find your perfect level of heat. You can serve this casserole with a fresh green salad or guacamole. Cornbread or rice also pairs well. For a fun twist, add some tortilla chips on the side for extra crunch. Absolutely! Feel free to swap in your favorite veggies. Zucchini, spinach, or mushrooms all work great. Get creative and use what you love. The casserole will still taste delicious with different flavors. Leftovers can last up to four days in the fridge. Make sure to store them in an airtight container. You can also freeze leftovers for a quick meal later. Just reheat in the oven or microwave. This blog post shared a fun and easy taco casserole recipe. You learned about the ingredients, preparation steps, and the layering process. We also covered tips for perfect texture, flavor boosts, and presentation ideas. Different variations, storage options, and FAQs help you adapt the recipe. Remember, cooking should be enjoyable and creative. Feel free to add your own spin. With this casserole, you can impress friends and family with minimal fuss. Dive into your kitchen and make a tasty meal!

Vegetarian Taco Casserole

A delicious and hearty vegetarian casserole layered with beans, corn, and cheese, perfect for a family meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 350 kcal

Ingredients
  

  • 15 oz black beans, rinsed and drained
  • 15 oz kidney beans, rinsed and drained
  • 1 cup corn kernels
  • 1 whole bell pepper, diced
  • 1 small red onion, diced
  • 2 cups diced tomatoes
  • 1 cup cooked quinoa
  • 1 tablespoon taco seasoning
  • 1 teaspoon cumin
  • 1 tablespoon olive oil
  • 1 cup shredded cheddar cheese
  • 1 cup tortilla chips, crushed
  • to taste none fresh cilantro, for garnish
  • optional none sour cream or Greek yogurt, for serving

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, cooking until they are softened (about 5-7 minutes).
  • Stir in the diced tomatoes, black beans, kidney beans, corn, cooked quinoa, taco seasoning, and cumin. Mix well and cook for another 5 minutes, allowing the flavors to meld.
  • In a greased 9x13 inch casserole dish, layer half of the bean mixture. Sprinkle half of the crushed tortilla chips over the mixture, followed by half of the shredded cheese.
  • Repeat the layers with the remaining bean mixture, crushed tortilla chips, and top with the remaining cheese.
  • Cover the casserole dish with aluminum foil (to prevent burning) and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
  • Once out of the oven, let it cool for a few minutes. Garnish with fresh cilantro and serve with a dollop of sour cream or Greek yogurt, if desired.

Notes

Feel free to adjust the taco seasoning to your taste.
Keyword beans, casserole, cheese, taco, vegetarian