This flavor-packed, fiber-rich vegetarian casserole is easy to assemble and feeds a crowd.
Satisfy your sweet tooth with this easy-to-make recipe for Vegetarian Bean and Cheese Taco Casserole.
1. Info for Vegetarian Bean and Cheese Taco Casserole
- Cook Time: 34 min
- Total Time: 34 min
- Servings: 12
- Calories: 304.25 kcal
2. Ingredients for Vegetarian Bean and Cheese Taco Casserole
- Nonstick cooking spray
- 15 oz. canned black beans (drained and rinsed)
- 15 oz. canned pinto beans (drained and rinsed)
- 15 oz. canned red kidney beans (drained and rinsed)
- 15 oz. canned whole corn kernels (drained and rinsed)
- 3 large scallions (minced)
- 1 small bell pepper (finely diced)
- 2 cups prepared salsa
- 1 tsp. cumin
- 1 tsp. chili powder
- 1/2 tsp. dried oregano
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 11 oz. tortilla chips
- 1 cup shredded pepper jack cheese
- 1 cup shredded cheddar cheese
- Sour cream (optional, for serving)
- Avocado (diced, optional, for serving)
3. Directions:
3.1 Preheat
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Preheat the oven to 375°F. Spray a 9×13-inch baking dish with nonstick cooking spray. Set aside.
3.2 Prep
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Place the black beans, pinto beans, kidney beans, corn, scallions, bell pepper, salsa, cumin, chili powder, oregano, garlic powder, and salt in a large mixing bowl. Mix with a rubber spatula to combine.
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Arrange half of the chips in an even layer in the prepared baking dish. Top with half of the bean mixture. Sprinkle evenly with half of the shredded pepper jack and cheddar cheeses. Repeat with remaining chips, beans, and cheeses.
3.3 Oven
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Bake the casserole on middle rack of oven until cheese is melted and lightly browned on top, 23-27 minutes.
3.4 Check
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Check to see that casserole is done. Remove from oven or add time as needed.
3.5 Serve
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Serve immediately, topped with sour cream and diced avocado if desired.
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