Inspired by Tex-Mex-style tacos, this vegetarian taco casserole is a flavorful dump-and-bake recipe that features brown rice, lentils, and refried beans. This is a protein-packed vegetarian meal that requires just 10 minutes of active time to make!
What do you call a casserole that is filled with brown rice, taco-seasoned lentils, enchilada sauce, refried beans, and topped with tortilla chips and shredded Monterey cheese? I think it must be a vegetarian taco casserole, and a high protein, fiber-packed one at that.
This casserole has all the things I love about Tex-Mex tacos and nachos. I'm talking about those Americanized ones that use packets of taco seasoning and ground beef...or if you're vegetarian like me, ground tofu.
It's also a dump-and-bake casserole, which means all of the ingredients bake together in the oven, with minimal prep required.
I made this taco casserole with brown rice because many of my dump & bake recipes feature white rice (rice and bean casserole, pesto rice bake, broccoli rice casserole.)
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Why this recipe works
- Great as leftovers: This taco bake makes a lot of food, about 6 filling servings total. You can cut the recipe in half and bake it in an 8x8-inch baking dish for a smaller portion.
- High protein: One serving of this recipe has 20 grams of vegetarian protein and 15 grams of fiber per serving.
- Sliceable: The refried beans act as a glue that holds the casserole together, and the cheesy chip topping also helps with this.
- Flavorful: This is a Tex-Mex-inspired casserole that uses enchilada sauce and chili powder for seasoning. The seasonings are also inspired by my lentil tacos.
- Minimal active time: Brown rice takes about an hour to cook in the oven, but overall this recipe only takes about 10 minutes of active time. Only two ingredients need to be chopped, and even that is optional if you prefer a cans-only meal.
Ingredients
- Brown rice: This recipe works with medium or long-grain brown rice.
- Lentils: This recipe uses dry brown lentils. Black, red, and orange lentils do not work.
- Enchilada sauce: For those who don't have access to enchilada sauce, an equal amount of tomato sauce or tomato passata works.
- Seasonings: Chili powder, cumin, oregano, onion powder, and garlic powder are pretty standard taco seasonings and pantry staples. Feel free to add additional seasonings like chipotle chili powder (spicy), smoked paprika (smoky) or cilantro.
- Pepper and onion: I use a sweet yellow onion and yellow bell pepper, but any variety of onion or pepper works here. This is a very flexible recipe!
- Fire-roasted tomatoes: Regular diced tomatoes also work.
- Refried beans: If vegetarian like me, make sure to choose vegetarian refried beans. Include any liquid in the can.
- Monterey blend cheese: This usually includes Monterey and cheddar cheese. Mexican blend cheese or cheddar also works.
- Tortilla chips: Any type of tortilla chip works here. Keep an eye on the oven if using thin tortilla chips as they brown quickly.
- Green chiles: Optional, adds a subtle hint of spice.
Step-by-step instructions
- To a medium pot, add the vegetable broth, enchilada sauce, and tomatoes. Bring to a boil over high heat.
- Meanwhile, to a 9x13-inch baking dish add the rinsed brown rice, rinsed and sorted lentils, bell pepper, onion, and seasonings. Stir to combine.
- Carefully stir the boiling liquids into the baking dish. Cover tightly with a lid or foil. Transfer to the oven to bake at 375F for 55 minutes.
- Remove from the oven and stir. The brown rice should be cooked at this point. If not, cover and return to the oven for an additional 5 to 10 minutes.
- Top the rice with the tortilla chips, then the shredded cheddar. Return to the oven to bake for an additional 5 to 10 minutes, or until the chips are golden and the cheese is melted.
- Remove from the oven and let rest for 5 minutes before serving.
Top tips
- This recipe can be cut in half. Just cut all ingredients, including liquids and seasonings, in half and bake the casserole in an 8x8-inch dish instead of a 9x13-inch dish.
- Cover the baking dish tightly. An oven-safe lid is the most foolproof option, but foil also works well. If neither of these are available you can use an upside down sheet pan, but note that cook time may be longer as steam can more easily escape.
- Feel free to skip the tortilla chip topping, though it is super delicious.
- Make it spicy by using chipotle chili powder instead of chili powder, or add in a diced jalapeno.
FAQ
I did not test this recipe with white rice, however I've cooked a lot of dump and bake rice recipes so I have a good feeling about how to adapt the recipe.
Keep all ingredient amounts, except for the vegetable broth, the same. Decrease the vegetable broth to just 1 ½ cups. Decrease the covered cook time to 25 minutes. The rice should be mostly done; if not, return the lid and bake an additional 5 minutes, adding extra broth as needed. Remove the lid and add the chips and cheese, baking until golden and melted.
Storage tips
- Storage: Let cool before refrigerating in the same baking dish, or transfer slices to another air-tight container. Keeps for 3 to 4 days.
- Freezing: I have not tested freezing this recipe but it should work. If freezing the entire casserole, I recommend freezing after baking but before adding the chips and cheese. Let thaw overnight in the fridge. Cover and reheat in the oven at 325F for 20 to 25 minutes, or until hot throughout. Top with the chips and cheese and bake, uncovered, until melted and golden.
More easy vegetarian meals
Did you try this recipe? You can leave a star rating in the recipe card or a review in the comments below. Or check out my cookbook and keep up to date with my YouTube, Instagram, TikTok, or newsletter!
Recipe
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Vegetarian Taco Casserole
Equipment
Ingredients
- 2 ½ cups vegetable broth
- 14.5 ounce can fire-roasted diced tomatoes or regular tomatoes
- 10 ounce can red enchilada sauce
- 4 ounce can green chiles optional
- 1 cup dry brown rice rinsed well; see note 1
- ¾ cup dry brown lentils rinsed and sorted; see note 2
- 16 ounce can vegetarian refried beans
- 1 medium yellow pepper diced; any color works
- 1 medium sweet yellow onion diced; red or white also work
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dry oregano
- ½ teaspoon kosher salt
- 2 ounces tortilla chips
- 1 cup Monterey blend cheese
- pepitas, cilantro, and lime, for serving
Instructions
- Preheat the oven to 375F.
- To a medium sauce pot add the vegetable broth, tomatoes with juices, enchilada sauce, and green chiles. Cover with a lid and bring to a boil over high heat.
- Meanwhile, to a 9x13-inch baking dish add the rinsed and uncooked brown rice, brown lentils, refried beans, pepper, onion, chili powder, cumin, garlic powder, onion powder, oregano, and salt. Stir to combine.
- Carefully pour in the boiling liquid. Stir to combine again. Cover the baking dish tightly with a lid, foil, or an upside-down sheet pan.
- Bake at 375F for 55 minutes, then remove from the oven. The rice should be cooked through. If not, cover the casserole and return to the oven for 5 to 10 more minutes.
- Stir the rice and lentils. Top with the tortilla chips, then the shredded cheese. Return to the oven, uncovered, to bake for 5 to 10 minutes. The casserole is ready when the chips are golden and the cheese is melted.
- Remove from the oven and garnish with pepitas and fresh chopped cilantro. Serve with lime wedges. Enjoy!
Video
Notes
- Rice: This recipe only works as written with brown rice. If you prefer to use white rice, decrease the broth to 1 ½ cups and bake for 25-30 minutes, covered. Add additional broth as needed. Remove the lid and add the chips and cheese, baking those until golden and melted. *Note that I have not tested this white rice method but this is how I would try it first*
- Lentils: Choose brown lentils. Orange, red, and black lentils do not work here.
- Freezing: I have not tested freezing this recipe but it should work. If freezing the entire casserole, I recommend freezing after baking but before adding the chips and cheese. Let thaw overnight in the fridge. Cover and reheat in the oven at 325F for 20 to 25 minutes, or until hot throughout. Top with the chips and cheese and bake, uncovered, until melted and golden.
- To limit sodium, I recommend using low-sodium vegetable broth and low-sodium canned ingredients, where possible. The tortilla chips can be omitted if desired.
- Nutrition calculations are estimated and vary depending on the brands used.
Sammi Johnson says
I cook a lot from online recipes and I don't think I've ever left a review. 🙂
I just had another plate for lunch after making it for dinner last night and it is so so good. The only change I made was - I used white rice and I used 1/2 of the chili powder (and its still hot for me - i'm a wimp)
Delicious - this is going in my rotation - love love it!
PS. My husband is not a vegetarian and doesn't like cheese and he loved this meal - since the cheese is on top of the chips it was easy for him to leave it off his serving.
Cassidy Reeser, MS, RD says
Awesome!! Thanks so much for taking the time to leave a review! It's also helpful to hear that it worked for you with white rice instead of brown rice. 🙂
Bonnie says
Could I use tortillas instead of chips?
Cassidy Reeser says
You can, but I think they'll end up a bit softer like in an enchilada casserole, which I imagine will still taste good!
Barbara says
Can you freeze the dish after baking? I'm cooking for two and am always looking for freezer meals for days I don't want to cook.
Cassidy Reeser says
Yes, it should freeze well either as an entire casserole or divided into individual servings. The only thing I'm not sure about is the tortilla chips as their texture may be soggy after thawing. I would let the casserole thaw overnight in the fridge before reheating. Enjoy!
Annie says
Making this tonight! Could quinoa be substitued for brown rice?.
Thanks
Cassidy Reeser says
I'm not confident it'll turn out as well because quinoa cooks much more quickly than brown rice and lentils, so it risks getting overcooked. If you do end up trying it out I'd recommend increasing the quinoa to 1 1/4 cup since brown rice requires more liquid, this should make up for it. Let me know if you end up trying it out! 🙂
Kaelyn says
This is recipe is good exactly as written, and easy too! I found that my rice took a bit longer to cook than stated, but other than that it was perfect!
Mama says
So so yummy!! Definitely making this again. I subbed water for the broth (to lower sodium) and tomato sauce per another commenter. Loved it! Thanks for the recipe!
Cassidy Reeser says
Awesome! Good swap to lower the sodium. Thanks for the review!
Swimsand says
This was the best taco casserole I have made. It is 110 here in Ca so I made it in my air fryer on bake. Will make again
Cassidy Reeser says
Glad you found a way to make it without heating up the kitchen! Thanks for the review 😊
Lauren says
So good!! Easy and satisfying. If you don't have enchilada sauce, you could sub for tomato sauce. This sub is Cassidy approved 😉
Cassidy Reeser says
Cassidy approved for sure! Thanks for the review!
Dawn says
Made this dish the other evening. Delish! Tossed in some fresh spinach and a few mushrooms along with canned lentils ( did not have dry).
Yes I have recopied for my files!! Thanks,
Do not know why my comments aren't being posted. This is my second one aside from asking you if I could use black beans instead of refried. Thank you again for such an easy yet tasty recipe!
Cassidy Reeser says
Sorry to miss your comments! I usually check comments for review every day but I took an unintentional several days off work. In the future if you need a quick reply you can email me or message me on Instagram. 🙂 I'm glad you went a head with the canned lentils and they worked! I would have said to adjust the liquids and drain the liquid from the can, but it sounds like you didn't need to adjust the total liquid? Thanks for making the recipe!
Dawn says
YUM-YUM! I used canned lentils (no dry). Also tossed in some spinach and a few cut up mushrooms. So easy and versatile. Already recopied for future use!
Thank you for such an easy yet delish meal! A Five star recipe in my book (mouth)!
Laura Buencamino says
We made this tonight just as written and it is delicious! My husband even asked, “have you made this before, it’s really good”. We have been fighting a horrid bug for almost a week and this was our first true real food meal. Thanks for sharing this yummy idea.
Cassidy Reeser says
Glad you're over the bug, that's always awful! Thanks for the review! 🙂
Dawn says
Me again! Of course no dried lentils. BUT, if I were to use canned lentils should the liquid in the recipe be changed or leave as is? I hope this is it!!! Thank you again for your input. Dawn
Dawn says
What is your thought on subbing mashed black beans from a can in lieu of canned refried beans? Those I do have!!! Thanks
Cassidy Reeser says
That should work! You don't even have to mash them but I do think that would be a nice touch.