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Vegetarian King Ranch Casserole
A delicious and easy-to-make Tex-Mex casserole packed with protein and fiber, perfect for busy weeknights or feeding a crowd.
Equipment
- Large skillet
- 9×13 inch baking dish
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 can black beans, drained and rinsed
- 1 can dice tomatoes with green chilies
- 1 can cream of mushroom soup
- ½ cup vegetable broth
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp salt
- 6 corn tortillas, torn into bite-sized pieces
- 2 cups shredded cheese
Instructions
- Preheat oven to 350°F.
- Heat olive oil in a large skillet over medium heat. Add onion and peppers and cook until tender, about 5 minutes.
- Add garlic and cook for an additional minute.
- Add black beans, diced tomatoes, cream of mushroom soup, vegetable broth, chili powder, cumin, and salt to the skillet. Stir until well combined.
- Layer half of the torn tortillas on the bottom of a 9×13-inch baking dish.
- Pour half of the vegetable mixture over the tortillas.
- Sprinkle 1 cup of shredded cheese over the vegetable mixture.
- Repeat the layers with the remaining tortillas, vegetable mixture, and cheese.
- Bake in the preheated oven for 30 minutes, or until hot and bubbly.
- Let cool for a few minutes before serving.
Video
Notes
Recipe Notes:
- This casserole can be made ahead of time and reheated for an easy and delicious meal.
- Top with fresh cilantro and a squeeze of lime juice for an extra burst of flavor.
- Let the casserole cool for a few minutes before serving to allow it to set up and prevent it from falling apart.
- For a spicier casserole, add more diced jalapeños or green chilies.
- Use high-quality cheese for the best flavor and texture.
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