Mince garlic, then chop bell peppers, onions, zucchini, and avocado. Drain and rinse corn and black beans. Cut tortillas into squares.
Heat 2 tsp of olive oil in a large skillet over medium heat. Sauté garlic, bell peppers, and onions until just fragrant and starting to soften.
Add cumin, chili powder, oregano, black beans and corn. Stir to combine.
Layer bean mixture, avocado, tortillas, and cheese if you're using it. Repeat.
Cover with foil and bake for 10-20 minutes.
Remove from oven and serve immediatly. Top with cilantro, green onions, olives, cheese, and greek yogurt.
You can add ground meat to this dish if you’d like–I’d add 1 pound of cooked beef mixture as a layer after the beans.
If you’re missing sour cream add plain Greek yogurt on top for a healthy alternative.
Omit the cheese for a vegan taco casserole recipe.
I find a pizza cutter works great for cutting a stack of corn tortillas.
Healthy Eating Plans:
This vegetarian taco casserole is great meal when following Weight Watchers, or the 21 Day Fix.Weight Watchers: The myWW points have been calculated on the WW website using the recipe as written with no cheese.4 Blue Plan Points | 7 Green Plan Points | 4 Purple Plan Points21 Day Fix/Ultimate Portion Fix: Traditional Plan Containers (entire recipe): 6 Green Containers, 9 Yellow Containers, 2 Blue Containers, 2 Teaspoons. Be sure to count additional containers for cheese, and other toppings. Per Serving: 1 Green Container, 1 1/2 Yellow Containers, 1/3 Blue Container, 1/3 Teaspoon.21 Day Fix/Ultimate Portion Fix Vegan Plan Containers (entire recipe): 6 Green Containers, 2 Red Containers, 3 Yellow A Containers, 3 Yellow B Containers, 2 Blue Containers, 2 Teaspoons. Per Serving: 1 Green Container, 1/3 Red Container, 1/2 Yellow A Container, 1/2 Yellow B Container, 1/3 Blue Container, 1/3 Teaspoon.