Vegetarian Taco Casserole – A Cozy, Flavor-Packed Weeknight Favorite
This vegetarian taco casserole has all the bold flavors you love in tacos, baked into a warm, bubbly dish that feeds a crowd. It’s simple, hearty, and perfect for busy nights when you want dinner to be easy and satisfying. With beans, vegetables, spices, and melty cheese layered over crispy tortillas, it hits all the right notes.
You can prep it ahead, bake when you’re ready, and serve it with fresh toppings for a restaurant-style finish. It’s also endlessly flexible, so you can tailor it to what you have on hand.
Vegetarian Taco Casserole - A Cozy, Flavor-Packed Weeknight Favorite
Ingredients
Method
- Prep the oven and pan: Preheat to 375°F (190°C). Lightly oil a 9x13-inch baking dish.
- Sauté the veggies: Warm olive oil in a large skillet over medium heat.Add onion and bell pepper and cook 4–5 minutes until softened. Stir in garlic and cook 30 seconds.
- Add zucchini and seasoning: Add zucchini and cook 3–4 minutes. Sprinkle in taco seasoning, cumin, and smoked paprika.Stir to coat.
- Build the filling: Add black beans, pinto beans, corn, diced tomatoes (drained), and tomato sauce. Season with salt and pepper. Simmer 3–5 minutes until thickened slightly.Taste and adjust seasoning.
- Layer the base: Arrange a layer of tortillas on the bottom of the baking dish, overlapping to cover the surface.
- Add filling and cheese: Spoon half the bean mixture over the tortillas. Sprinkle with one-third of the cheese.
- Repeat layers: Add another layer of tortillas, then the remaining filling, and another third of the cheese. Top with a final tortilla layer and the remaining cheese.
- Bake: Cover with foil and bake 15 minutes.Remove foil and bake another 10–12 minutes, until the cheese is melted and bubbly with lightly crisp edges.
- Rest and garnish: Let it rest 5–10 minutes to set. Sprinkle with chopped cilantro if using.
- Serve with toppings: Add sour cream or yogurt, avocado, lettuce, tomatoes, jalapeños, hot sauce, and a squeeze of lime.
What Makes This Recipe So Good
- Big taco flavor, minimal effort: Pantry staples like beans, corn, and taco seasoning do the heavy lifting.
- Comfort food meets weeknight-friendly: Layers bake into a cheesy, saucy casserole that feels special without much work.
- Customizable: Swap in your favorite veggies, play with heat levels, or choose your preferred cheese.
- Great for leftovers: The flavors get even better the next day, and it reheats beautifully.
- Balanced and satisfying: A good mix of protein, fiber, and textures keeps it filling and wholesome.
Ingredients
- 8–10 small corn tortillas (or 6 flour tortillas), cut into halves or quarters
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 medium zucchini, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto or kidney beans, drained and rinsed
- 1 cup frozen or canned corn (drained if canned)
- 1 can (14–15 oz) fire-roasted diced tomatoes, drained
- 1 can (8 oz) tomato sauce
- 2–3 tablespoons taco seasoning (store-bought or homemade)
- 1 teaspoon ground cumin (optional, for extra warmth)
- 1/2 teaspoon smoked paprika (optional, for a smoky note)
- Salt and black pepper, to taste
- 2 cups shredded cheese (cheddar, Monterey Jack, or pepper jack)
- 1/4 cup chopped fresh cilantro (optional)
- For serving: sour cream or Greek yogurt, sliced avocado, shredded lettuce, diced tomatoes, sliced jalapeños, hot sauce, lime wedges
How to Make It
- Prep the oven and pan: Preheat to 375°F (190°C). Lightly oil a 9×13-inch baking dish.
- Sauté the veggies: Warm olive oil in a large skillet over medium heat.Add onion and bell pepper and cook 4–5 minutes until softened. Stir in garlic and cook 30 seconds.
- Add zucchini and seasoning: Add zucchini and cook 3–4 minutes. Sprinkle in taco seasoning, cumin, and smoked paprika.Stir to coat.
- Build the filling: Add black beans, pinto beans, corn, diced tomatoes (drained), and tomato sauce. Season with salt and pepper. Simmer 3–5 minutes until thickened slightly.Taste and adjust seasoning.
- Layer the base: Arrange a layer of tortillas on the bottom of the baking dish, overlapping to cover the surface.
- Add filling and cheese: Spoon half the bean mixture over the tortillas. Sprinkle with one-third of the cheese.
- Repeat layers: Add another layer of tortillas, then the remaining filling, and another third of the cheese. Top with a final tortilla layer and the remaining cheese.
- Bake: Cover with foil and bake 15 minutes.Remove foil and bake another 10–12 minutes, until the cheese is melted and bubbly with lightly crisp edges.
- Rest and garnish: Let it rest 5–10 minutes to set. Sprinkle with chopped cilantro if using.
- Serve with toppings: Add sour cream or yogurt, avocado, lettuce, tomatoes, jalapeños, hot sauce, and a squeeze of lime.
Keeping It Fresh
- Refrigerate: Store cooled leftovers in an airtight container for up to 4 days.
- Reheat: Warm individual portions in the microwave, or reheat the whole dish covered at 325°F until hot.
- Freeze: Assemble and freeze before baking for up to 2 months, tightly wrapped. Thaw overnight in the fridge, then bake as directed, adding 10–15 minutes if needed.
- Prevent sogginess: Drain tomatoes well and avoid extra liquid in the filling.A short rest after baking helps it set.
Why This is Good for You
- High in fiber and plant protein: Beans and corn make it filling and satisfying without meat.
- Loaded with veggies: Onions, peppers, and zucchini add vitamins, minerals, and color.
- Balanced macros: Carbs from tortillas, protein from beans and cheese, and healthy fats from olive oil and avocado.
- Customizable for dietary needs: Easy to make gluten-free and lighter on sodium or fat if desired.
What Not to Do
- Don’t skip draining: Watery tomatoes or beans will make the casserole soggy.
- Don’t overload the cheese: Too much can make the top greasy. Stick to about 2 cups total.
- Don’t under-season: Taste the filling before layering and adjust salt, spice, and acidity.
- Don’t rush the rest: A brief rest after baking helps the layers hold together when sliced.
Alternatives
- Gluten-free: Use certified gluten-free corn tortillas and a gluten-free taco seasoning.
- Dairy-free/vegan: Use a dairy-free shredded cheese or skip cheese and top with a cashew crema after baking.
- Tortilla swap: Use tortilla chips for a crunchy top layer. Add them in the last 10 minutes so they stay crisp.
- Veggie variations: Swap zucchini for mushrooms or sweet potato (dice and sauté until tender).
- Heat level: Add canned green chiles, chipotle in adobo, or extra jalapeños for more kick.
- Sauce twist: Replace tomato sauce with enchilada sauce for a saucier, deeper flavor.
- Protein boost: Add cooked lentils or crumbled tofu seasoned with taco spices.
FAQ
Can I make this ahead?
Yes.
Assemble up to one day in advance, cover, and refrigerate. Bake straight from the fridge, adding 5–10 minutes to the covered bake time if needed.
Corn or flour tortillas?
Both work. Corn brings classic taco flavor and holds up well.
Flour tortillas make softer layers. Choose your favorite.
How do I keep the casserole from getting soggy?
Drain tomatoes thoroughly, simmer the filling until slightly thick, and don’t overdo the sauce. Rest the casserole for 5–10 minutes after baking.
What cheese melts best?
Monterey Jack and cheddar melt smoothly and add great flavor.
Pepper jack adds a gentle heat.
Can I use a different bean?
Absolutely. Black beans, pinto beans, and kidney beans all work. You can mix and match based on what you have.
Is this spicy?
It’s mild as written.
For more heat, add extra taco seasoning, chipotle, hot sauce, or diced jalapeños.
How do I reheat leftovers?
Microwave individual portions for 1–2 minutes until hot, or reheat in the oven at 325°F, covered, for 15–20 minutes.
Wrapping Up
This vegetarian taco casserole brings everything you love about taco night into one cozy, shareable dish. It’s straightforward to make, easy to customize, and tastes just as good the next day. Keep the toppings fresh, the seasoning bold, and the layers tidy, and you’ll have a reliable weeknight win on your hands.
Make it once, and it’ll find a regular spot in your dinner rotation.
