Last updated on August 19th, 2021
Hungry? I have a (meatless, gluten-free) Tex-Mex Casserole to offer you! It’s a layered dish of corn tortillas, fresh veggies, black beans, and melty cheese. You can make the casserole well ahead of time, and then bake it off at your leisure. The baked casserole can be frozen. Here’s the recipe for this crowd-pleaser:
Tex-Mex Casserole: The Video
Please watch the video above to see how effortlessly the casserole comes together. Then scroll down for notes and the printable recipe.
Notes:
Note #1: You can make this Tex-Mex Casserole as spicy or as mild as you please. My seasonings produced a zingy — not fiery — dish. If you want to kick up the heat, well, I won’t stop you!
Note #2: To vegan-ize the casserole, simply use non-dairy cheese. Everything else in the dish is already vegan.
Note #3: If you make this dish, please let me know how it turns out for you! To share a picture, tag me on Instagram (kevinleejacobs) or Twitter (@KevinLeeJacobs).
Here’s the printable:
Meatless Tex-Mex Casserole
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 1 green bell pepper, diced
- 1 medium zucchini, diced
- 1 4.5 ounce can chopped green chiles
- 1 26.5 ounce carton POMI strained tomatoes (or 29 ounce can tomato puree)
- 1 2 1/4 ounce can sliced black olives, drained
- 1/2 teaspoon kosher salt (or to taste)
- 1/2 teaspoon garlic powder (or to taste)
- Grinds of black pepper to taste
- 1/2 to 1 teaspoon chili powder (or to taste)
- 1/4 teaspoon cayenne pepper (or to taste)
- 1 15.5 ounce can black beans, drained and rinsed
- 1/4 cup roughly chopped cilantro (plus extra for garnish)
- 12 corn tortillas
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded sharp Cheddar cheese
For serving:
- Sour cream (or its vegan equivalent) -- a dollop for each serving
Instructions
- In a large skillet, warm the olive oil over medium heat. When the oil is hot, add the onion, bell pepper and zucchini, and toss them about to coat with oil. Then cover the skillet, lower the heat, and let the vegetables sweat until tender -- 4-5 minutes.
- Stir in the green chiles, strained tomatoes (or tomato puree), olives, seasonings, black beans, and cilantro. Bring the mixture to a simmer over high heat. Then lower the heat, cover the skillet, and let the mixture simmer quietly for 5 minutes.
- Preheat the oven to 400°F. Also, lightly grease a 9-12 (or 9x-13) baking dish. Arrange 6 corn tortillas in the dish, overlapping them as necessary. Spread the tortillas with half of the vegetable mixture, and then sprinkle on the cup of Monterey Jack cheese. Then layer on the remaining tortillas, and top them with the remaining vegetable mixture and the cup of Cheddar cheese.
- Bake in the preheated oven until the cheese melts -- 15 to 20 minutes. Let cool for 15-30 minutes before slicing into 8 squares. Top each serving with a dollop of sour dream and a sprinkling of cilantro.
Nancy Nowak says
Thank you for your lovely program which I look forward to each Sunday morning. I always learn something new about gardening and cooking and more. I appreciate that you don’t do ads or send me emails in between. What a joy!
Connie Falcone says
Kevin, you are just too adorable! And so is this recipe! I will be making this one for sure! Thanks for your always helpful and entertaining videos!
Theresa Ryan says
I love your videos. You are so darn cute. Thanks for sharing your amazing recipes.
Kevin Lee Jacobs says
Hi Nancy – So glad the videos are helpful to you!
Hi Connie – Ah, thank you!
Hi Theresa – Thank you for watching!
Mary in Iowa says
Just yesterday I saved a recipe for a Chile Rellenos casserole, now today this. What’s not to love? I’m going to be eating a lot of Tex-Mex in the very near future. I still have a jar of dried black beans from last year’s harvest, so will cook those in place of the canned, and will use my frozen tomato sauce from last year’s garden. I need to use this stuff up to make room for this year’s harvest, and this mouth watering recipe will fit the bill nicely. Thanks for another winner, Kevin.
Robyn in Burnaby BC Canada says
Hi Kevin, Just discovering your blog and videos so I have lots to read over the next while. I love this Tex Mex casserole – it is on the menu for this week – Thank you! You are so right about zucchini being in season. I have lots more coming and have already made relish and pickles. Any other ideas for an abundance of squash? I am looking forward to seeing your garden tours.
Kevin Lee Jacobs says
Hi Mary – I’ll bet your homemade tomato sauce is even better than the POMI sauce that I used. Hope you enjoy the casserole!
Kevin Lee Jacobs says
Hi Robyn – You’ve come to the right place! Click here to see my Zucchini Recipe Roundup; and be sure to try this Zucchini Jack Casserole. Also, welcome aboard!
Edna says
Kevin, Another winner with your readers! I am too arthritic to grow a garden but managed to put in a few beans and am now planning on some tomato plants for my deck next summer. With the heat we have had in the Pacific Northwest this year they could be thriving! I hate to miss an opportunity!
I look forward to trying your Tex Mex recipe with the addition of a a bit of shredded chicken ( teenage boys to feed!).
Kevin Lee Jacobs says
Hi Edna – Your region has suffered through crazy heat this summer. Hope the temps there are cooler now. Enjoy the casserole — the addition of shredded chicken is spot-on for meat-eating teens!
Pam R. says
Going to make this, Kevin! I will do a plant based sour cream. And Nooch for cheese. Heck, I just got a nice Pyrex 9×6 or so at a thrift store. Perfect! Of course, I’ll adjust the recipe.
Martha says
Delish!Thank you!!
Ruth H says
Thank you for the great recipe. I made it for dinner tonight and the whole family loved it!
Kevin Lee Jacobs says
Hi Pam R – The Pyrex dishes are wonderful. I have a ton of them and still want more!
Hi Martha – So glad you enjoyed the casserole!
Hi Ruth H – Nice to know that you and your family loved the dish!
Cliff says
Hi! We’re about to try your recipe- for clarification… video says oven @ 400f, written recipe says 350f. Which temp should we use please? Thanks! -Cliff
Kevin Lee Jacobs says
Hi Ciff — Correct oven temp is 400°F, although 350°F will work as well — you just want the cheese to melt. Fixing the printable now, thank you.
Jane Wilder-O'Connor says
Greetings Kevin,
I spent two days putting this lovely casserole together–home cooked beans, fresh roasted tomato sauce, homemade non-dairy cheese and homemade tortillas. Whew! Really good. I’m not on social media or I would send pictures to you. It was a bit of a project, but so worth it!
Kevin Lee Jacobs says
Hi Jane – Wish I could taste your 100% homemade version of this casserole. Thank you for the 5 stars!
Selma says
Made this for dinner tonight! Smells and looks delicious! Thank you Kevin for another wonderful recipe! I have been following you for years now and love each and every video you post! Thank you for being you!