Vegetarian Taco Casserole

Vegetarian taco casserole

Total Time
45 min
15 min
30 min
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.


Cooking spray

4 spray(s)

Uncooked zucchini

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


1 cup(s), chopped, (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

Corn tortilla

9 tortilla(s), medium, stone-ground

Salsa verde

1½ cup(s)

Reduced fat shredded Monterey Jack cheese

1 cup(s), shredded (or reduced fat Colby Jack)

Jalapeño pepper

1 medium, thinly sliced


3 Tbsp, chopped (optional)


  1. Preheat the oven to 400°F. Coat a large nonstick skillet with cooking spray and heat over medium-high. Add the zucchini and ¾ cup scallions and cook until the zucchini starts to soften, 4 to 5 minutes. Add the corn and black beans and cook until heated through, about 2 minutes. Stir in the roasted peppers and cumin. Remove the skillet from heat.
  2. Coat an 11-by-7-inch baking dish with cooking spray. Arrange 3 tortillas in the dish in a single layer, tearing the tortillas as needed to fit. Top with half the filling and spoon ½ cup salsa verde over the top. Repeat the layers with 3 more tortillas, the remaining filling, and ½ cup salsa verde. Top with the remaining 3 tortillas and ½ cup salsa verde. Sprinkle the cheese on top. Bake until the cheese melts and starts to brown, about 20 minutes. Remove from the oven. Sprinkle the casserole with the remaining ¼ cup scallions and the jalapeño and cilantro (if using).
  3. Serving size: 1/6 of casserole