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Vegetarian Taco Bake

Vegetarian taco bake/casserole
Casey Barber / TODAY
Cook Time:
30 mins
Prep Time:
10 mins

Chef notes

Not just reserved for Tuesdays, taco night is a family-friendly dinner that everyone can get on board with. There are endless combinations and add-ins you can get creative with, but it’s safe to say that every taco night should start with rice, beans and cheese. This vegetarian recipe combines all the best of tacos into one bake, eradicating the need for endless bowls and dishes. Whether you’re team hard shell or soft, this all-in-one casserole has everything you need to make taco night a breeze. 

Start by combining the beans, tomatoes, chilies, rice, spices and cheese together in a bowl, ensuring that every bite is packed with all of your favorite taco flavors. Transfer the mixture to a baking dish or cast-iron pan and top with the remaining cheese. All that’s left to do is pop it in the oven and bake until the cheese has melted and is golden brown. Serve with tortilla chips for scooping or pile the mixture into a soft tortilla for a more traditional bite.

Get Ingredients: If you don’t have everything you need on hand, you can easily purchase all of the ingredients (just click the orange button below that says ‘Get Ingredients’). You can pick and choose exactly what ingredients you need based on what’s in your pantry and they’ll be on your doorstep before you know it. 

Technique Tip: This is a great make-ahead dish. Just assemble everything in the casserole dish, cover with plastic wrap and transfer to the refrigerator until you’re ready to bake. 

Swap Option: If you don’t have pinto beans on hand, use black beans or even red kidney in their place. Rice is classic for taco night, but this can be made with any grain of choice — just make sure to keep the proportions the same.


  • 1 (15-ounce) can pinto beans or ranchero beans, drained
  • 1 (15-ounce) can diced tomatoes
  • 1 (4-ounce) can chopped green chiles
  • 3 cups cooked brown or white rice (from 1 cup dried rice)
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon kosher salt
  • 1/4 + 1/3 cup shredded Mexican cheese blend, divided (see below)
  • fresh cilantro for garnish, (optional)
  • Tortilla chips for serving
Fulfilled by



Preheat the oven to 375 F.


In a large bowl, combine the beans, tomatoes, chiles, rice, chili powder, salt, and 1/4 cup cheese. 


Pour the mixture into a 9-inch square or round baking dish and sprinkle the remaining 1/3 cup cheese evenly over the casserole. 


Bake for 30 minutes. 


Garnish with cilantro, if desired, and serve with tortilla chips on the side or for scooping.