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Photo of Vegetarian Taco Casserole by WW

Vegetarian Taco Casserole

3
Points® value
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
6
Difficulty
Easy
This recipe is a great way to take all the delicious flavors of black bean tacos and turn them into one family-size bake pumped up with extra veggies. The layers of tortillas soften and meld with the seasoned beans as the casserole bakes, giving you great roasted, toasted corn flavor throughout. Choose a salsa verde based on your family’s preference--mild, medium, or spicy.

Ingredients

Cooking spray

4 spray(s)

Zucchini

2 cup(s), chopped (from about 2 medium)

Uncooked scallions

1 cup(s), (from about 1 bunch), sliced and divided

Frozen corn

1 cup(s), thawed

Canned low sodium black beans

15 oz, rinsed and drained

Roasted red peppers (packed in water)

½ cup(s), chopped, patted dry

Ground cumin

1 tsp(s)

Corn tortilla

9 medium, stone ground

Salsa verde

1½ cup(s)

Low fat cheddar or colby cheese

1 cup(s), shredded, shredded reduced fat

Jalapeño pepper

1 medium, thinly sliced

Cilantro

3 tbsp(s), chopped, (optional)

Instructions

  1. Preheat oven to 400°F. Coat a large nonstick skillet with cooking spray and heat over medium-high. Add zucchini and ¾ cup scallions to pan; sauté until zucchini starts to brown, 4 to 5 minutes. Add corn and black beans; cook until heated through, about 2 minutes. Stir in roasted peppers and cumin. Remove from heat.
  2. Arrange 3 tortillas in bottom of an 11 x 7–inch baking dish coated with cooking spray, tearing tortillas as needed to fit in single layer. Top with half of bean mixture; spoon ½ cup salsa verde evenly over top. Repeat layers with 3 tortillas, remaining half of bean mixture, and ½ cup salsa verde. Top with remaining 3 tortillas and ½ cup salsa verde; sprinkle cheese on top. Bake until cheese melts and starts to brown, 20 minutes. Remove from oven; sprinkle with remaining ¼ cup scallions and cilantro and jalapeño, if desired.
  3. Per serving (1/6 of casserole)

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