Go Back
hand blocking a teaspoon of sugar on a red backgroun
Print

Vegetarian Taco Casserole

Easy weeknight meal when trying to avoid meat.
Course Main Course
Cuisine Mexican
Keyword vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 354kcal
Author JoAnn

Ingredients

  • 1 cup chopped fresh cilantro
  • 1/2 onion sliced
  • 4 cups fresh spinach chopped
  • 1 cup crumbled firm tofu
  • 2 Tablespoons olive oil
  • 1/2 teaspoon salt
  • Freshly ground pepper
  • cooking oil spray
  • 4 corn tortillas - 6-inches diameter
  • 15 oz can pinto or black beans preferably low sodium or no salt added. rinsed and drained
  • 1 cup salsa with no more than 85 mg sodium per 2 tablespoons
  • 3/4 cup grated 2% cheddar cheese

Instructions

  • Preheat oven to 425 degrees
  • In a large bowl, combine cilantro, onion, spinach, tofu, oil, salt and pepper.
  • Spray a glass or ceramic 8-inch square or a 6 x 10 baking dish with cooking spray
  • Lay 2 tortillas in the bottom of the baking dish (they can overlap)
  • Cover tortillas and bottom of baking dish with 1/2 of beans, 1/2 spinach mixture, 1/2 the salsa and 1/2 the cheese.
  • Repeat steps, starting with a new layer of remaining 2 tortillas, topping with remaining 1/2 beans, remaining 1/2 spinach mixture, remaining 1/2 salsa and remaining 1/2 cheese.
  • Bake until bubbling and golden brown, about 20 minutes.

Notes

Time saving tip:  If you have a good food processor - add the cilantro, onion and spinach and pulse on and off a few times, instead of chopping it by hand.