Vegetarian Taco Casserole
7
Points®
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
Uncooked scallion(s)
1 cup(s)
Frozen corn kernels
1 cup(s)
Canned low sodium black beans
15 oz
Roasted red peppers (packed in water)
0.5 cup(s)
Ground cumin
1 tsp
Corn tortilla(s)
9 medium
Salsa verde
1.5 cup(s)
Kraft 2% Milk colby Jack cheese
4 oz
Jalapeño pepper(s)
1 medium
Cilantro
3 Tbsp
Instructions
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
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