Cheesy Vegetarian Taco Casserole Recipe

5 stars (3 ratings)

Cheesy Vegetarian Taco Casserole Recipe

Yield: servings

This vegetarian taco casserole is a perfect dinner for busy weeknights! It's an easy recipe that's customizable for your family's needs!

Prep Time: 10

Cook Time: 15

Total Time: 25

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Ingredients

Avocado oil spray, or any vegetable oil spray
7 corn tortillas, 4 for lining bottom of baking dish + 3 cut into 1-inch strips to top casserole with
1 can refried beans
1 can pinto beans, drained and rinsed
1/2 teaspoon salt
2 tablespoons olive oil
8 ounces extra-firm tofu, or use ground beef/turkey
½ onion , diced
3 teaspoons taco seasoning, plus more to taste
½ cup corn kernels, fresh or frozen
1 cup spinach , chopped
1 cup plain yogurt, or sour cream
1 ½ cups shredded Mexican Style Cheese Blend

Instructions

Preheat oven to 425 degrees Fahrenheit. Grease the bottom of a 9x13-inch casserole dish with avocado oil spray.
Line the bottom of the baking dish with four corn tortillas. It's okay that the corners of the baking dish are not covered.
Use a spoon to spread refried beans over the tortillas so the beans cover the surface of the baking dish.
Next, sprinkle pinto beans evenly on top of the refried beans. Then sprinkle salt evenly over the bean mixture.
If making ground tofu: In a large skillet, sauté the tofu in olive oil over medium heat, using a cooking spoon to break up the tofu into crumbles. Add taco seasoning and onions and continue to sauté for 3-4 minutes. Add the tofu mixture to the baking dish in a single layer.
Next, layer the corn and spinach evenly on top of tofu. Add dollops of yogurt or sour cream on top of the spinach and use a spoon to smooth it out evenly.
Layer on strips of corn tortillas and then cover the casserole with shredded cheese.
Bake in the oven for 15 minutes, until the cheese is melted.

Notes

Topping ideas: Green onions, black olives, diced fresh tomatoes, fresh lime juice, shredded lettuce, cilantro, and taco sauce or red enchilada sauce.

Tips on serving to kids: Leave a section of the casserole that only has refried beans, pinto beans, corn tortillas, and cheese! Then, on the side, you can serve chips, corn, diced tomatoes, and guacamole. I like to give my kids a mini bell pepper as another veggie option, too!

Storage:

Fridge: Store leftovers in an air-tight container in the fridge for 3-4 days.
Reheating: Reheat in the microwave and then add your favorite taco toppings!

Course: Dinner

Cuisine: Mexican

Diet: Vegetarian

Calories: 530kcal, Carbohydrates: 52g, Protein: 27g, Fat: 24g, Saturated Fat: 10g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Cholesterol: 48mg, Sodium: 1329mg, Potassium: 685mg, Fiber: 11g, Sugar: 9g, Vitamin A: 1110IU, Vitamin C: 5mg, Calcium: 487mg, Iron: 4mg

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