Taco Casserole
A hearty and delicious taco casserole that layers flavor and nutrition in every bite, perfect for a cozy dinner.
This Taco Casserole is a delightful vegan dish that combines the bold flavors of traditional tacos with the comforting elements of a casserole.
Packed with wholesome ingredients, this recipe is not just easy to make but also a crowd-pleaser, making it an ideal choice for family dinners or gatherings.
Explore the vibrant world of vegan cooking with this satisfying meal, brought to you by vegancooking.recipes.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Feel free to substitute black beans with pinto beans or lentils, and use any other vegetables you enjoy such as spinach or mushrooms. You can also use corn tortillas instead of whole grain tortillas for a different texture.
Tips & Notes
- •For extra flavor, consider adding chopped jalapeños or a splash of hot sauce to the vegetable mixture.
- •Serve with a side of fresh salsa or guacamole for an added kick.
Recipe Variations
- •Substitute the black beans with chickpeas for a different protein source.
- •Add cooked quinoa or brown rice to the vegetable mixture for more texture and nutrition.
Storage & Freezing
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place in the oven at 350°F (175°C) until warmed through.
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes! You can prepare it the night before and store it in the refrigerator. Just add a few extra minutes to the baking time if it's coming straight from the fridge.
Is this recipe gluten-free?
Yes, as long as you use gluten-free tortillas, this recipe can be made gluten-free.
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A hearty and delicious taco casserole that layers flavor and nutrition in every bite, perfect for a cozy dinner.
Ingredients
Instructions
- 1
Preheat your oven to 350°F (175°C).
- 2
In a large skillet, heat the olive oil over medium heat. Add the diced onion and red bell pepper, and sauté for 5 minutes until the onion becomes translucent.
- 3
Add the diced zucchini, corn, black beans, cumin, chili powder, garlic powder, and salt to the skillet. Stir well and cook for another 5-7 minutes until the vegetables are tender.
- 4
In a 9x13 inch casserole dish, layer half of the tortilla strips on the bottom.
- 5
Spread half of the vegetable mixture over the tortilla strips, then pour half of the tomato sauce over the top.
- 6
Repeat the layers with the remaining tortilla strips, vegetable mixture, and tomato sauce.
- 7
Sprinkle nutritional yeast on top if using.
- 8
Cover the casserole with foil and bake in the preheated oven for 25 minutes.
- 9
Remove the foil and bake for an additional 15 minutes until the top is slightly crispy.
- 10
Let the casserole cool for a few minutes before serving. Garnish with avocado slices and fresh cilantro.
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