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- 2 tablespoons olive oil - 1 medium onion, diced - 1 bell pepper, diced (any color) - 1 medium zucchini, diced - 1 cup corn (fresh, frozen, or canned) - 1 can (15 oz) black beans, rinsed and drained - 1 can (14.5 oz) diced tomatoes (or 2 cups fresh tomatoes, chopped) - 1 cup salsa (store-bought or homemade) - 2 tablespoons taco seasoning (store-bought or homemade) - 8-10 corn tortillas, cut into triangles - 1 cup shredded cheddar cheese - 1 cup shredded Monterey Jack cheese - Fresh cilantro or green onions (for garnish, optional)

Cheesy Veggie-Packed Taco Casserole

Discover the joy of cooking with this Cheesy Veggie-Packed Taco Casserole! This delicious dish combines comfort food and nutritious ingredients, making it perfect for family dinners, potlucks, or meal prep. Featuring a medley of fresh veggies, black beans, and two types of cheese, this casserole is hearty, satisfying, and easy to customize. Layered to perfection and baked to golden deliciousness, it's a crowd-pleaser that everyone will love. Enjoy a balanced meal that brings flavor and nourishment to your table!
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Ingredients
  

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

1 bell pepper (any color), diced

1 zucchini, diced

1 cup corn kernels (fresh or frozen)

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) diced tomatoes, with juices

1 packet taco seasoning (or homemade)

10 small corn tortillas, cut into quarters

2 cups shredded cheese (a blend of cheddar and Monterey Jack)

1 cup salsa

1/2 cup chopped fresh cilantro (for garnish, optional)

1 avocado, sliced (for serving, optional)

Sour cream (for serving, optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease a 9x13 inch baking dish to ensure easy removal of the casserole after baking.

    Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for approximately 3-4 minutes, until it becomes translucent and starts to soften. Next, stir in the minced garlic and continue to cook for an additional minute, allowing the flavors to meld.

      Add Veggies: Introduce the diced bell pepper and zucchini to the skillet. Cook for about 5 minutes, stirring occasionally until they soften. Then, add the corn, rinsed black beans, diced tomatoes (including their juices), and the taco seasoning. Mix well to combine everything and allow it to simmer for about 5 minutes, letting the flavors blend together.

        Layer the Casserole: In the greased baking dish, begin layering the casserole. Place half of the tortilla quarters evenly across the bottom. Follow this with half of the veggie mixture, then sprinkle in about 1 cup of the shredded cheese. Repeat the layering process with the remaining tortilla pieces, veggie mixture, and the remaining cheese.

          Top with Salsa: Once the last layer is complete, pour the salsa evenly over the top layer of cheese. This will infuse the casserole with additional flavor as it bakes and keep it moist.

            Bake: Cover the baking dish with aluminum foil to prevent over-browning and bake in the preheated oven for 25 minutes. After this time, carefully remove the foil and continue to bake for an additional 10-15 minutes, or until the cheese on top is bubbling and golden.

              Cool and Serve: After baking, take the casserole out of the oven and let it cool for about 5-10 minutes. This will make it easier to cut into squares. Serve warm, garnished with fresh cilantro and avocado slices if desired, and a dollop of sour cream on top for added creaminess.

                Prep Time, Total Time, Servings: 15 minutes | 50 minutes | Serves 6-8

                  Presentation Tips: For an attractive presentation, serve portions on colorful plates, and arrange the avocado slices alongside the casserole. A sprinkle of additional cilantro on top will enhance the visual appeal!