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Craving something hearty and packed with flavor? This Vegetarian Taco Casserole is your go-to dish. It's a delightful blend of black beans, corn, and salsa, all topped with gooey cheese and crunchy tortilla chips. Perfect for a weeknight dinner, this casserole is easy to whip up and sure to please everyone at the table. Let's get cooking!
The name of the recipe: Vegetarian Taco Casserole Recipe
Ingredients:
- 1 cup rinsed and drained black beans
- 1 cup fresh or frozen corn kernels
- 1 cup salsa
- 1 cup cheddar or mexican blend shredded cheese
- 1 cup crushed tortilla chips
- 1 tbsp olive oil
- 1 medium chopped onion
- 2 cloves minced garlic
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp salt
- 1 tsp black pepper
Instructions:
- Preheat oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until soft, about 5 minutes. Add minced garlic, cumin, chili powder, salt, and black pepper. Cook for another 2 minutes.
- In a large mixing bowl, combine black beans, corn, salsa, and the cooked onion mixture. Mix well.
- Transfer the mixture to a baking dish. Top with shredded cheese and crushed tortilla chips.
- Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving. Enjoy!
What You Will Need
Read more: Vegetarian Enchilada Casserole Recipe
What you will need to make Vegetarian Taco Casserole
- Black beans: Provide protein and a hearty texture, making the casserole filling and nutritious.
- Corn kernels: Add sweetness and a bit of crunch, balancing the flavors and textures.
- Salsa: Brings a tangy, spicy kick, tying all the ingredients together with its vibrant flavor.
- Shredded cheese: Melts into a gooey, delicious layer, adding richness and creaminess.
- Crushed tortilla chips: Offer a crunchy topping, contrasting the soft interior of the casserole.
- Olive oil: Used for sautéing, it adds a subtle richness and helps cook the onions and garlic.
- Chopped onion: Provides a savory base, enhancing the overall flavor profile.
- Minced garlic: Adds depth and a robust, aromatic quality to the dish.
- Cumin: Infuses the casserole with a warm, earthy flavor, essential for that classic taco taste.
- Chili powder: Adds a smoky, spicy element, giving the casserole its signature kick.
Tools and Instruments Needed
What tools/instruments will be needed to make Vegetarian Taco Casserole Recipe
- Skillet: Essential for sautéing onions and garlic, bringing out their flavors before mixing with other ingredients.
- Mixing bowl: Needed to combine black beans, corn, salsa, and the cooked onion mixture evenly.
- Baking dish: Holds the casserole mixture, allowing it to bake evenly in the oven.
- Oven: Cooks the casserole, melting the cheese and crisping the tortilla chips on top.
Vegetarian Taco Casserole
A delicious and easy-to-make vegetarian taco casserole that's perfect for family dinners.
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Ingredients:
Main Ingredients
- 1 cup black beans rinsed and drained
- 1 cup corn kernels fresh or frozen
- 1 cup salsa
- 1 cup shredded cheese cheddar or Mexican blend
- 1 cup crushed tortilla chips
- 1 tbsp olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp salt
- 1 tsp black pepper
Instructions:
- Preheat oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until soft, about 5 minutes. Add minced garlic, cumin, chili powder, salt, and black pepper. Cook for another 2 minutes.
- In a large mixing bowl, combine black beans, corn, salsa, and the cooked onion mixture. Mix well.
- Transfer the mixture to a baking dish. Top with shredded cheese and crushed tortilla chips.
- Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving. Enjoy!
Notes:
Feel free to add more veggies like bell peppers or zucchini for extra nutrition.
Read more: Vegan Zucchini Casserole Recipe
Nutrition value:
Calories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 5gCholesterol: 20mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 3mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed but don't bake.
- Cover tightly with plastic wrap or aluminum foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from fridge and let sit at room temperature for 15 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole but don't bake.
- Wrap tightly with plastic wrap, then cover with aluminum foil.
- Label with date and contents.
- Freeze for up to 3 months.
- To bake, thaw in fridge overnight.
- Remove wrapping and bake as directed, adding 10-15 minutes to baking time if needed.
For an extra kick, add a layer of refried beans under the shredded cheese. It adds creaminess and depth to the casserole.
Frequently Asked Questions
FAQ:
Can I use a different type of bean?
Yes, you can substitute black beans with pinto or kidney beans.
Can I make this casserole ahead of time?
Absolutely, prepare it up to the baking step, then refrigerate. Bake when ready.
What can I use instead of tortilla chips?
Crushed cornflakes or breadcrumbs work well as a substitute.
Is this recipe gluten-free?
Yes, as long as the tortilla chips and salsa are gluten-free.
Can I add other vegetables?
Definitely, bell peppers, zucchini, or spinach make great additions.
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