Vegetarian Taco Casserole with Black Beans and Veggies

Looking for a cozy, nourishing dinner that's both filling and flavorful? This vegetarian taco casserole is layered like a lasagna, but with all the elements of a loaded taco. Think spiced veggies, black beans, tortillas, and melty cheese in every bite. With pantry-friendly ingredients and a hands-off bake time, this is one of those low-effort, high-reward meals that makes dinner a little easier and a lot more delicious.

This recipe is vegetarian and naturally gluten-free when made with corn tortillas. You can also make it vegan with dairy-free cheese or nutritional yeast. It's freezer-friendly and great for meal prep, making it a reliable go-to for busy weeks.

Ingredients

This dish starts with a base of sautéed red onion, garlic, and warm spices like cumin, chili powder, coriander, and smoked paprika. Portobello mushrooms bring savory, meaty texture, while chopped kale and red cabbage add color, nutrients, and heartiness. Black beans and tomatoes form the base of the sauce, and sliced black olives and jalapeños offer optional flavor boosts. Corn tortillas form the casserole layers, and a handful of shredded pepper jack cheese melts into every layer for a satisfying finish.

Substitutions

• Make it vegan: Use vegan shredded cheese or substitute nutritional yeast in the layering process.
• Swap the greens: Try baby spinach or Swiss chard instead of kale.
• Add protein: Toss in cooked quinoa or a crumbled plant-based meat for extra heartiness.
• No corn tortillas? Use flour tortillas if gluten isn't a concern, or try grain-free options if preferred.
• Mild version: Omit the jalapeño and use mild cheese to tone down the spice.

Storage

Store leftover taco casserole in an airtight container in the refrigerator for up to 4 days. Reheat slices in the microwave or oven until warmed through. Reheat at 350ºF until heated through, about 25-30 minutes.

This dish also freezes well. If you're freezing for meal prep:

• Cook the casserole fully first.
• Cool completely, then wrap tightly in foil or store in a freezer-safe container and store in the freezer for up to 3 months.
• To reheat from frozen: Preheat your oven to 350°F, cover with foil, and bake for about 45-60 minutes, removing the foil for the last 10 minutes so the top can brown. You can also thaw overnight in the fridge and then reheat for 25-30 minutes.

FAQ

📖 Recipe

Vegetarian Taco Casserole with Black Beans and Veggies

Stephanie McKercher, RDN

This vegetarian taco casserole combines the bold flavors of cumin, chili powder, and smoked paprika with hearty vegetables, black beans, and layers of melty cheese. Portobello mushrooms, kale, and red cabbage are sautéed until tender and baked with tortillas and spicy tomato sauce for a warm, satisfying casserole that's great for feeding a crowd. It's a great make-ahead option for weeknights or gatherings.

5 from 5 votes

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course dinner, lunch

Cuisine gluten-free, Mexican, vegetarian

Servings 6 people

Ingredients

  

1x2x3x

• 2 tablespoons grapeseed oil (as needed to grease pan)
• ⅓ cup diced red onion (¼ large)
• 6 cloves chopped garlic
• 1 tablespoon cumin
• 1 tablespoon chili powder
• 2 teaspoons coriander
• 1 teaspoon smoked paprika
• Salt and pepper
• 2 large portobello mushroom caps, sliced (6 ounces)
• 2 cups chopped kale (about 5 leaves)
• 1 cup shredded red cabbage
• 1 jalapeño pepper, sliced (optional)
• 1 28-ounce can whole tomatoes
• 2 cups cooked black beans (drain and rinse if using canned)
• ¼ cup sliced black olives, drained (optional)
• 12 corn tortillas, halved (24 pieces)
• 1 cup shredded cheese (such as pepper jack; see note for vegan variation)
• Fresh cilantro, chopped (optional)

Instructions

 

• Preheat oven to 425 degrees Fahrenheit. Preheat a large skillet over medium heat.
• Once the skillet is hot, add grapeseed oil and red onion and cook, stirring occasionally with a wooden spoon, 5 minutes, or until onions are translucent. Stir in garlic, cumin, chili powder, coriander, smoked paprika, and salt and pepper. Cook 2 minutes, or until mixture is aromatic. Add more oil as needed throughout the cooking process to prevent food from sticking to the pan.
• Stir in portobello mushrooms and cook 3 minutes, or until they turn darker brown. Stir in kale, red cabbage, and jalapeño pepper (if using). Cook 3 minutes, or until kale is wilted.
• Stir in tomatoes and use wooden spoon to break apart. Stir in black beans and black olives (if using). Reduce heat to low and cook 5 minutes.
• Coat the bottom of an 8-inch by 11-inch glass or ceramic baking dish with sauce from the vegetable mixture. Spread a third of the corn tortilla pieces (8 tortilla halves per layer) on top of the sauce. Cover with a third of the vegetable mixture and shredded cheese. Repeat until baking dish is full. 
• Place baking dish on the center rack of the oven and bake 20 minutes, or until cheese is browned and tortillas are crisp around the edges. Remove from oven and garnish with cilantro (if using). Allow dish to cool 5 minutes before slicing into pieces and serving.

Notes

• Vegan: Omit cheese or substitute dairy-free cheese shreds or nutritional yeast.
• Storage: Store leftover taco casserole in an airtight container in the refrigerator for up to 4 days. Reheat slices in the microwave or oven until warmed through.
• Freezing: This dish also freezes well. Cook the casserole fully and allow it to cool completely. Then wrap tightly in foil or store in a freezer-safe container and freeze for up to 3 months. 
• Reheating: Reheat (from the fridge or thawed) at 350ºF for about 25-30 minutes, or until heated through. To reheat from frozen, warm in a 350ºF oven for about 60 minutes, or until warmed through, removing the foil for the last 10 minutes so the top can brown.

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