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Vegetarian Bean and Cheese Taco Casserole

Vegetarian Bean and Cheese Taco Casserole

This flavor-packed, fiber-rich vegetarian casserole is easy to assemble and feeds a crowd. The recipe is a Yummly original created by Sara Mellas.

Author: OnlineCook

Meal Type: Eggs Free

Cuisine: Mexican

Difficulty: EASY

Prep. Time:

Cook Time: 35 minutes

Total Time: 35 minutes

Servings: 12 Servings

Calories: 410 kcal per serving

Ingredients

  • nonstick cooking spray
  • 1 - can of black beans
  • 1 - can of pinto beans
  • 1 - can of red kidney beans
  • 1 - can of corn kernels
  • 3 - scallions
  • 1 - bell pepper
  • 2 cups - prepared salsa
  • 1 tsp - cumin
  • 1 tsp - chili powder
  • ½ tsp - dried oregano
  • ½ tsp - garlic powder
  • ½ tsp - salt
  • 11 ounces - tortilla chips
  • 1 cup - shredded pepper jack cheese
  • 1 cup - shredded cheddar cheese
  • sour cream
  • avocado

Instructions

  1. Preheat the oven to 375°F. Spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.
  2. Place the black beans, pinto beans, kidney beans, corn, scallions, bell pepper, salsa, cumin, chili powder, oregano, garlic powder, and salt in a large mixing bowl. Mix with a rubber spatula to combine.
  3. Arrange half of the chips in an even layer in the prepared baking dish. Top with half of the bean mixture. Sprinkle evenly with half of the shredded pepper jack and cheddar cheeses. Repeat with remaining chips, beans, and cheeses.
  4. Bake the casserole on middle rack of oven until cheese is melted and lightly browned on top, 23-27 minutes.
  5. Check to see that casserole is done. Remove from oven or add time as needed.
  6. Serve immediately, topped with sour cream and diced avocado if desired.

Nutrition

Energy: 410 kcal | Total Fat: 18 g | Saturated: 7 g | Trans: 0 g | Unsaturated: 1 g | Cholesterol: 29 mg | Total Carbs: 50 g | Fiber: 10 g | Sugars: 5 g | Proteins: 16 g | Sodium: 723 mg | Polyunsaturated: 4 g | Monounsaturated: 5 g

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