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.
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
- 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
- Sour cream (or its vegan equivalent) -- a dollop for each serving
- 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.