Vegan taco casserole makes Taco Tuesday even easier! In this super-easy recipe, corn tortillas form the bottom layer, followed by a bean layer and vegan cheese. Once out of the oven, the final layer consists of cool stuff — lettuce, tomato, and the optional yumminess of avocado, vegan sour cream, and salsa.
If you like tacos but not the tendency for the tasty stuff to fall out of the tortillas, this casserole solves that issue neatly! Watch this hot and cool casserole disappear quickly.
Optional toppings makes it delicious: For me, avocado is a must-have. And I vote for using vegan sour cream as one of the toppings, too. It seems like more brands are appearing regularly, and they’re all good! Some popular ones include Follow Your Heart, Forager, Kite Hill, or Wayfare. And there are others, including store labels.
If you like extra heat and spice, pass around the remaining salsa (there should be half a jar left after using a cup of it in the casserole) and your favorite hot sauce.
Complete the meal: Since your salad is basically part of this casserole, that’s taken care of. Since you have the oven on at 400º F, consider roasting a pan of vegetables; for ideas, see 8 Easy Roasted Vegetable Dishes That Hardly Need Recipes or Classic Roasted Root Vegetables with Lots of Variations.
Explore lots more cozy, family-friendly vegan casseroles
Recipe is from Vegan on a Budget by Nava Atlas. Photos by Hannah Kaminsky, BittersweetBlog.com.
- Two 15-ounce cans black or pinto beans (or one of each), drained and rinsed
- 1 cup salsa, your favorite variety
- 1 tablespoon barbecue seasoning (see Note) or 1.5-ounce packet taco seasoning
- 8 to 10 corn tortillas
- 1 1/2 cups vegan cheddar or pepper jack cheese shreds
- 1/2 head romaine lettuce, cut into shreds
- 2 medium tomatoes, diced
Optional toppings (use any or all)
- Vegan sour cream
- 1 ripe avocado, peeled, pitted, mashed, and tossed with lemon or lime juice
- Extra salsa
- Hot sauce, your favorite variety
- Preheat the oven to 400º F.
- Combine the beans, tomato sauce, and seasoning in a bowl and stir together.
- Lightly oil a large rectangular casserole dish (about 9 by 13 inches). Line the bottom with the corn tortillas, overlapping as needed.
- Spread the bean layer evenly over the tortillas, followed by the cheese.
- Bake for 15 to 20 minutes, or until the cheese is well melted and the casserole is well heated through.
- Let stand for a minute or two, then cut into squares. Top the casserole with the lettuce and tomatoes. Serve at once. Pass around any or all of the toppings of your choice.
Barbecue seasoning is available in the spice section of most supermarkets. Varieties include smokehouse maple, mesquite, chipotle, and there are lots of others. Discover your favorites, and keep a couple on hand.
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