Alright, so I was in the mood for something with that taco vibe the other day, you know? But actually making individual tacos, filling each one? Nah, wasn’t feeling that level of effort. That’s when it hit me – a vegetarian taco casserole. Easy, cheesy, and all those good flavors packed into one dish. So, I figured, why not give it a shot?
First thing, I raided the pantry and the fridge. Gotta see what we’re working with, right? Found a couple of bell peppers, one red, one green, looking a bit wrinkly but still good. An onion, of course – can’t do much without an onion. Garlic, a few cloves. Then I spotted a can of black beans and another of pinto beans. Perfect. I always have some taco seasoning lying around, plus some extra cumin and chili powder for good measure. And cheese, lots of cheese. Oh, and a bag of tortilla chips, the sturdy kind.
So, I got to work. Chopped up the onion and the peppers. Minced the garlic. Got my big skillet out, threw in a splash of oil, and once it was hot, in went the onions and peppers. Let those soften up a bit, get a little color. Then I tossed in the garlic for about a minute. You gotta be careful not to burn the garlic, that’s a disaster.
Once the veggies were looking good, I drained and rinsed both cans of beans. Dumped them into the skillet. Gave it all a good stir. Then came the flavor. A hefty amount of taco seasoning, a bit more cumin – I like it smoky – and a pinch of chili powder for a little warmth. I also decided to throw in a can of diced tomatoes, juice and all, to make it a bit saucy and bring it all together. Let that simmer for a good 5-10 minutes, just so all those flavors could get friendly.
Then it was assembly time. Grabbed my go-to casserole dish. Started with a thin layer of the bean and veggie mixture on the bottom. Then, a layer of tortilla chips. I crushed them up a bit, but not too fine – wanted some crunch. Then more of the bean mix, spread it out. And then, cheese. A good, generous layer. I repeated that: chips, bean mix, and more cheese. The final layer on top? You guessed it, a whole lot more cheese. Can’t go wrong there.
I preheated my oven, I think it was around 375°F. Popped the casserole in, uncovered. Just let it bake until everything was hot and bubbly, and the cheese on top was all melted and golden brown. Took about 20 minutes, maybe 25. I just kept an eye on it. The kitchen started smelling amazing, that was the best part of waiting.
Pulled it out and let it sit for a few minutes. It’s important, letting it rest. Then, I scooped a big portion onto a plate. I had some sour cream and fresh cilantro, so I topped it with that. And man, it was good. Really hit the spot. All the taco flavors I was craving, but so much easier. The chips inside got a bit soft from the sauce but still had some texture, especially the ones on top under the cheese. Just a really satisfying, comforting meal.
Next time, I might throw in some corn, or maybe a diced jalapeño for a bit more of a kick. Could even use different kinds of beans if I wanted. It’s a pretty flexible recipe, which is what I like. The main thing is getting those spices right and not being shy with the cheese. Definitely a keeper, this one. Super easy to throw together, and it feeds a crowd, or just me for a few days. Totally worth it.
