Vegetarian Taco Casserole
3
Points®
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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