Vegetarian Mexican Casserole Recipe

vegetarian mexican casserole in white dish with slice removed

4.65 from 14 ratings

Vegetarian Mexican Casserole Recipe

This Vegetarian Mexican Casserole is layered with filling and fresh vegetables, black beans, and corn tortillas. Enjoy as a weeknight dinner or a side dish–even the meat eaters will love this one. Also works great as vegetarian enchiladas!

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Cuisine: Mexican

Keyword: casserole

Servings:

Calories: 273kcal

Author: Becca Ludlum

Equipment

Kitchen Knife
Olive Oil Spray

Ingredients

2 tsp garlic minced
2 bell pepper diced, red and green
1 red onion diced
1 zucchini diced
1 avocado sliced thin
14 oz corn, canned drained and rinsed
14 oz black beans low sodium, drained and rinsed
6 corn tortillas 6 inch
2 tsp olive oil
1 tsp ground cumin
1 tsp chili powder
½ tsp oregano
1 ½ cups Monterey Jack cheese shredded , optional
2 tbsp Greek yogurt unflavored, optional topping

US Customary - Metric

Instructions

Preheat oven to 350ºF
Finely mince your garlic. Chop red bell pepper, green bell pepper, red onion, zucchini, and slice the avocado. Set aside. 2 tsp garlic 2 bell pepper 1 red onion 1 zucchini 1 avocado
Drain and rinse the corn and black beans, then set aside. 14 oz corn, canned 14 oz black beans
Cut your corn tortillas into squares. If you're short on time, you can use full tortillas. 6 corn tortillas
Heat olive oil in a large skillet over medium heat and add garlic, bell peppers, onions, and zucchini. Saute 2-3 minutes until fragrant and just starting to soften. 2 tsp olive oil
Next add cumin, chili powder, oregano, black beans, and corn. Stir everything together and remove from heat. 1 tsp ground cumin 1 tsp chili powder ½ tsp oregano
In a large baking dish, layer the bean and vegetable mixture, sliced avocado, corn tortillas, and cheese (if using). Repeat the layers until your ingredients are gone. The amount of layer will depend on how large your pan is. 1 ½ cups Monterey Jack cheese
Cover with aluminum foil and bake for 15 - 20 minutes. Remove the foil for the last 10 so the top can brown.
Remove from the oven and and serve immediately. Top with unflavored Greek yogurt if you'd like. 2 tbsp Greek yogurt

Notes

Recipe Tips:

You can add ground meat to this dish if you’d like–I’d add 1 pound of cooked ground turkey or 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:

One serving of this casserole is 3 2025 Plan Points* | 4 Blue Plan Points | 7 Green Plan Points | 4 Purple Plan Points | 3 Points on the 2023 Plan
*Points were calculated without the optional fat free cheese and yogurt. If you choose to add those the 2025 total points per serving are 4.

21 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.

Nutrition