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Veggie Fajita Casserole

Veggie Fajita Casserole

A comforting, hands-off casserole that captures the vibrant flavors of fajitas with smoky peppers, tender vegetables, and melted cheese, all baked together for a complete meal.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings servings
Course: Main Course
Cuisine: Mexican
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 3 large bell peppers, sliced
  • 1 large yellow onion, sliced
  • 2 medium zucchini, sliced
  • 2 cans black beans (15 oz each), drained
  • 1 cup corn kernels (fresh or frozen)
  • 3 tablespoons fajita seasoning
  • 2 tablespoons olive oil
  • 1 cup salsa
  • 2 cups shredded cheddar cheese, divided
  • 6 medium flour tortillas, cut into strips
  • Sour cream for serving
  • Fresh cilantro for garnish
  • Lime wedges for serving

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. In a large bowl, combine the sliced bell peppers, onion, and zucchini. Drizzle with olive oil and sprinkle with fajita seasoning. Toss until evenly coated.
  3. Add the black beans and corn to the vegetable mixture. Stir gently to combine.
  4. Spread half of the vegetable mixture in the bottom of the prepared baking dish.
  5. Layer half of the tortilla strips over the vegetables. Spoon half of the salsa over the tortillas, then sprinkle with 1 cup of shredded cheese.
  6. Repeat the layers with the remaining vegetables, tortilla strips, salsa, and cheese.
  7. Cover the dish tightly with aluminum foil. Bake for 25 minutes.
  8. Remove the foil and continue baking for an additional 10-15 minutes until the cheese is melted and bubbly.
  9. Let the casserole rest for 5 minutes before serving.
  10. Garnish with fresh cilantro, serve with sour cream and lime wedges.

Notes

Don't skip the resting time after baking to allow the casserole to set properly. Ensure vegetables are sliced uniformly for even cooking.