Vegetarian Taco Casserole with Black Beans and Veggies

Name: Vegetarian Taco Casserole with Black Beans and Veggies
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 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

Prep:10minCook:45min

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.

Updated at: Mon, 22 Dec 2025 02:50:25 GMT