
Vegetarian Taco Casserole
4
Point(s)
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
6
Difficulty
Easy
This recipe is a great way to take the flavors of tacos and turn them into a family-size bake, pumped up with extra veggies. We call for stone-ground tortillas, not only for the extra fiber but also to infuse the dish with toasted corn flavor.
Ingredients
Cooking spray
4 spray(s)
Uncooked zucchini
2 cup(s), sliced, chopped (from about 2 medium)
Uncooked scallion(s)
1 cup(s), (from about 1 bunch), sliced and divided
Frozen corn kernels
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
Corn tortilla(s)
9 medium, stone-ground
Salsa verde
1½ cup(s)
Kraft 2% Milk colby Jack cheese
4 oz, shredded (1 cup)
Jalapeño pepper(s)
1 medium, thinly sliced
Cilantro
3 Tbsp, chopped (optional)