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Vegetarian Taco Casserole - A Cozy, Flavor-Packed Weeknight Favorite

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

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

Method
 

  1. Prep the oven and pan: Preheat to 375°F (190°C). Lightly oil a 9x13-inch baking dish.
  2. 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.
  3. Add zucchini and seasoning: Add zucchini and cook 3–4 minutes. Sprinkle in taco seasoning, cumin, and smoked paprika. Stir to coat.
  4. 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.
  5. Layer the base: Arrange a layer of tortillas on the bottom of the baking dish, overlapping to cover the surface.
  6. Add filling and cheese: Spoon half the bean mixture over the tortillas. Sprinkle with one-third of the cheese.
  7. 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.
  8. 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.
  9. Rest and garnish: Let it rest 5–10 minutes to set. Sprinkle with chopped cilantro if using.
  10. Serve with toppings: Add sour cream or yogurt, avocado, lettuce, tomatoes, jalapeños, hot sauce, and a squeeze of lime.