Easy Three Bean Taco Casserole
This Easy Three Bean Taco Casserole is the epitome of comforting, boldly flavorful, and the perfect vegetarian option for weeknight meals for the entire family. Packed with three types of beans—lentils, kidney beans, + black beans, along with onions, bell peppers, and delicious taco seasonings, this casserole is surely a hearty way to satisfy those taste buds without missing the meat.
Comfort foods are one of my favorite types of recipes. I’m sure that it’s the Southern girl in me. Where are my Southerners at who can relate?
Even if you aren’t Southern, I’m sure that you enjoy a good bowl or plate of comfort once in a while.
Anyway, this Casserole is definitely one for the books!
I know that typical taco casseroles comes jam-packed with ground beef or meat of some sort, however, this recipe is entirely vegetarian and MEATLESS!
Did someone say Meatless Mondays? Whelp, these days, it’s Meatless ANY DAY! Haha.
Trust me, this dish is so well seasoned and jam-packed with beans + veggies, you won’t even miss the meat.
So, of course, it would be the perfect transition for those who want to eat more plant-based OR if you have someone in your household who isn’t plant-based, but you’d like to introduce them to the scene, then this is the PERFECT DISH TO DO IT.
OK, so I know that most taco casseroles or taco anything may consist of the classic, signature seasoning taco pack, however, this dish contains a homemade seasoning blend—SO MUCH BETTER!
What Does Homemade Taco Seasoning Consist of?
Chili Powder
Ground Cumin
Smoked Paprika
Sea Salt
Oregano
Black Pepper
Garlic Powder
Onion Powder
For this casserole, the honest best part is the addition of beans. Originally, I wanted to use lentils as the base, however, I later decided that MASSIVE flavor is better than simple flavor, so I opted for three types of beans.
If You’re a Lover of Beans, Try These Recipes!
This Homemade Spicy Mixed Beans Vegan Chili is comforting, full of flavor, and has a nice kick of heat. Packed with other veggies and quinoa, this chili surely is a hearty way to satisfy those taste buds on any given day.
This Creamy Vegan White Bean Soup + Sautéed Broccolini is the perfect comfort in a bowl situation. Filled with delicious herbs and spices, made with cauliflower and white kidney bean, and topped with easily sautéed broccolini, this soup is quite the healthy meal and uses mostly pantry staple ingredients to get the job done. Super easy to make, all vegan + gluten-free.
This Easy Vegan Black Bean Soup recipe is the warmth of great flavors and the perfect dish that will satisfy everyone. Made from delicious black beans and a handful of spices, this soup is a must try for the Fall season. Super easy to make, All Vegan, Gluten-free, and whipped together in less than 45 minutes.
These Spicy Jamaican Lentil + Quinoa Vegan Patties are truly something amazing! Wrapped in a nice parsley-infused, flaky crust, and stuffed entirely with curried lentil, quinoa, veggies, and nutritional yeast, these patties will leave you forgetting that it’s totally meat-less and convinced that vegan patties are the new ‘foodie’ favorite!
What Can I Add in My Casserole?
When it comes to most dishes on Orchids + Sweet Tea, you can always personalize it based on your own personal preference and this casserole is no different.
In this casserole, I included lentils, red kidney beans, black beans, bell peppers, onions, and garlic, topping it with cheese and jalapeños.
But if you’re in the mood for additional ingredients, feel free to add tomatoes, corn, different types of cheeses, pinto beans, or chickpeas.
Now, let’s dig right into this recipe, shall we?
Preheat your oven to 350 degrees Fahrenheit and lightly grease your 9×13 baking dish. Set aside.
In a large skillet, heat 1 Tbsp of oil over medium-high heat and add garlic and onions, cooking them until fragrant and translucent, about 2-3 minutes.
Add in bell peppers and continue to cook for another 2-3 minutes until softened.
Add in all beans, tomato paste, veggie stock, and seasonings, stirring everything together until well combined. Let it cook a bit until fragrant, about 5 minutes before removing from heat.
Transfer the mixture into the prepared baking dish, spreading into an even layer.
Add in 1/4 the amount of cheese and gently stir it into the mixture. Top with remaining cheese and let bake until heated through and cheese is melted, about 20-25 minutes.
Remove from oven and let cool for 5 minutes or so before serving.
To serve, top with lettuce or kale (if preferred), jalapeños, tomatoes, and greek yogurt or sour cream and a side of tortilla chips.
Bon Appetit!
MADE OUR RECIPE(S)?
If you choose to make this Easy Three Bean Taco Casserole recipe or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!
Ingredients
- 1 (15 oz.) can black beans, drained + rinsed (See Notes!)
- 1 (15 oz.) can red kidney beans, drained + rinsed (See Notes!)
- 2 cups lentils, cooked + drained (See Notes!)
- 1 Tbsp Extra Virgin Olive oil (See Notes!)
- 2 garlic cloves, minced
- 1 medium purple onion, chopped
- 1 medium red bell pepper, cored, seeded, + diced
- 2 Tbsps tomato paste
- 1/4 cup veggie stock, low-sodium (I use Pacific Foods)
- 1 1/2 cups shredded Mild Cheddar (I use Organic Valley)
- jalapeños
- tortilla chips (You can use Gluten-Free chips as well!)
- Greek yogurt or sour cream
- tomatoes, diced
Homemade Taco Seasoning:
- 2 Tbsps chili powder
- 1 Tbsp cumin
- 1 tsp smoked paprika
- 1 tsp sea salt
- 1/2 tsp oregano
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Instructions
- Preheat your oven to 350 degrees Fahrenheit and lightly grease your 9×13 baking dish. Set aside.
- In a large skillet, heat 1 Tbsp of oil over medium-high heat and add garlic and onions, cooking them until fragrant and translucent, about 2-3 minutes.
- Add in bell peppers and continue to cook for another 2-3 minutes until softened.
- Add in all beans, tomato paste, veggie stock, and seasonings, stirring everything together until well combined. Let it cook a bit until fragrant, about 5 minutes before removing from heat.
- Transfer the mixture into the prepared baking dish, spreading into an even layer.
- Add in 1/4 the amount of cheese and gently stir it into the mixture. Top with remaining cheese and let bake until heated through and cheese is melted, about 20-25 minutes.
- Remove from oven and let cool for 5 minutes or so before serving.
- To serve, top with lettuce or kale (if preferred), jalapeños, tomatoes, and greek yogurt or sour cream and a side of tortilla chips.
- Bon Appetit!
Tips & Tricks
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Easy Three Bean Taco Casserole.
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Great hearty vegetarian meal. Good flavour which can be hard to do with vego stuff, the spice mix is great. My vego-skeptical husband enjoyed. Going to be eating a lot in Lent.
Hi Lucinda! That’s so great to hear! I’m so glad that both you and your husband enjoyed it! 🙂
This three-bean taco casserole is the perfect comfort meal and is sure to be a crowd favorite at our house.
This dish is surely a treat to my vegetarian friends. Perfect and healthy and delicious meal too.
I love TEx-Mex flavors and this 3 Bean Taco Casserole really hit the spot! It’s filled with so much flavor, and it makes terrific leftovers. I love the idea of switching up the cheeses – I’ll try extra sharp cheddar next time!
This casserole is so good and so easy. Using canned beans is such a huge bonus right now since getting fresh produce is a bit troublesome, but I do stock plenty of canned beans at home. 🙂