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vegetarian black bean casserole tacos

Black Bean Taco Casserole

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Dinner
Cuisine Mexican
Servings 6 servings

Equipment

  • 1 9x13 inch baking dish
  • 1 large skillet
  • 1 Cutting board
  • 1 Chef's knife
  • 1 can opener
  • 1 Mixing bowl
  • 1 Wooden spoon
  • 1 measuring cup
  • 1 set measuring spoons
  • 1 aluminum foil sheet

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 1 red bell pepper diced
  • 3 clove garlic minced
  • 2 can black beans drained and rinsed (15 ounces each)
  • 1 cup frozen corn thawed
  • 1 can diced tomatoes with green chiles undrained (10 ounces)
  • 1 packet taco seasoning or 2 tablespoons homemade
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon salt or to taste
  • 1/4 teaspoon black pepper
  • 8 small corn tortillas cut into quarters
  • 2 cup shredded cheddar cheese divided
  • 1 cup shredded Monterey Jack cheese divided
  • 1/4 cup chopped cilantro plus more for garnish
  • 1/2 cup sour cream for serving
  • 1 avocado sliced for serving
  • 2 green onions thinly sliced for garnish
  • 1 lime cut into wedges for serving
  • 1 tablespoon butter or nonstick spray for greasing

Instructions
 

  • Preheat the oven to 375°F and lightly grease the 9x13-inch baking dish with butter or nonstick spray.
  • Heat olive oil in a large skillet over medium heat, then sauté onion and bell pepper for 4 to 5 minutes until softened.
  • Stir in garlic and cook 30 seconds until fragrant.
  • Add black beans, corn, diced tomatoes with their juices, taco seasoning, cumin, smoked paprika, salt, and pepper, then simmer 3 to 4 minutes to meld flavors.
  • Remove from heat and stir in chopped cilantro and 1/2 cup of the cheddar.
  • Arrange a layer of tortilla quarters in the baking dish to cover the bottom.
  • Spoon half of the bean mixture over the tortillas and spread evenly.
  • Sprinkle with 3/4 cup cheddar and 1/2 cup Monterey Jack.
  • Repeat with another layer of tortillas, remaining bean mixture, and another 3/4 cup cheddar and 1/2 cup Monterey Jack.
  • Top with a final layer of tortillas and the remaining cheese.
  • Cover the dish loosely with foil and bake for 15 minutes.
  • Remove foil and bake another 10 to 12 minutes until the cheese is bubbly and lightly browned.
  • Let the casserole rest for 5 minutes before slicing.
  • Garnish with cilantro, green onions, avocado slices, and serve with sour cream and lime wedges.

Notes

For a crispier top, broil the casserole for 1 to 2 minutes at the end, watching closely to prevent burning. If using flour tortillas, cut back slightly on layers to avoid a doughy texture, and toast them briefly in a dry pan to reduce sogginess. You can add 1/2 pound cooked, seasoned ground turkey or beef for a meat option, or swap in pinto beans for variety. To make ahead, assemble up to step 10, cover, and refrigerate up to 24 hours; add 5 to 10 minutes to the covered bake time if chilled. Leftovers reheat well in a 350°F oven for 10 minutes or in a skillet with a splash of water to re-crisp the edges.
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