Vegetarian Taco Casserole
Easy weeknight meal when trying to avoid meat.
Servings 4 servings
Calories 354kcal
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.