This Vegan Tortilla Casserole is easy to make, loaded with lots of vegetables and delicious. It’s ready in only a few minutes and is perfect to make in advance.

The best thing about this recipe is that you probably already have all the ingredients in your fridge and pantry to make this dish—beans, peppers, tomato sauce, corn, onions, spices, tortillas and cheese.

It also has white sauce, I used a jar of ready made sauce but sometimes I make a simple white sauce if I don’t have a jar, I just use the jars for convenience but both options are good.

This Vegan Tortilla Casserole is a perfect recipe to prepare for the week because it will keep in the refrigerator for several days. You can also cut it into single serving portions and freeze the leftovers. It’s cheesy, flavorful and filling. Whether you’re preparing it in advance for the week or making it to serve on the same day, this is an incredibly satisfying meal.

Rather than mixing all of the ingredients together, this casserole layers them like a lasagne and it is utterly delicious.

With the key five components of a casserole – protein from the beans, creamy filling, fresh vegetables, and a delectable cheesy top, this Mexican casserole has it all and is a well-balanced dish.

Why I love Vegan Tortilla Casserole

This recipe is simple to follow, easy to make, and tastes fabulous! It is one of my favourite meals. There are multiple layers of flavor and healthy ingredients like beans and vegetables. This is also a great dinner for the family and everyone loves it!

Variations

There are many different variations that you could try. If you like meat replacements you could use vegan mince or vegan chicken. I prefer it without these but it’s a very flexible recipe and you can adapt it to what you prefer or what you have at hand. You could drizzle on a layer of Enchilada Sauce to add flavor and a slight kick or you can use salsa. Use whatever vegan cheese is your favourite, I used vegan cheddar but I sometimes use spicy Mexican vegan cheese when I can get it.

Ingredients

Red onion: I used red onion but any onion will work.
Garlic: I love garlic in everything!
Bell pepper: I prefer red and yellow pepper vs green but use your favorite.
Spices: A little cumin, chili powder, and paprika give this casserole an extra kick of flavor and a touch of heat. I used regular paprika but use smoked or hot paprika if you prefer them. You can leave out the chili powder if you don’t want any heat.
Tomato sauce: I use a jar of tomato sauce for pasta but you can use enchilada sauce if you want a spicy kick.
Kidney or black beans, drained: If you want to amp up the flavor, try using chili beans. Both refried black beans and classic refried beans will also taste delicious here.
Sweet corn: Frozen sweet corn or tinned can be used.
White sauce: I used a jar of ready made sauce but sometimes I make a simple white sauce if I don’t have a jar, I just use the jars for convenience but both options are good.
Tortillas. I chose seeded flour tortilla wraps for this casserole but you could also use corn, white or wholemeal tortillas. Any type will work perfectly. Cut the tortillas into strips, so they cook through better and it’s easier to layer.
Vegan Cheddar cheese. I sometimes use a Mexican blend vegan cheese but its not always available so I use vegan cheddar. Use the kind of cheese you most love on your tacos.

How to make a Mexican Casserole

Heat the oil in a large pan and add the onion, garlic, bell peppers and spices. Stir for a few minutes until the veggies are nicely browned on the outside and the spices are fragrant, about 3-5 minutes.

Add the beans, corn and tomato sauce. Stir to combine, season with salt to taste and set aside to cool a bit. Cut tortillas into strips.

Spread half the tomato sauce and vegetables on the bottom of a 21cm x 21cm dish. Then add half of the tortilla strips, allow them to overlap.Drizzle over half the vegan white sauce and then sprinkle over half of the non-dairy cheese.

Repeat adding another layer of the remaining tomato sauce mixture, then tortilla strips and finish with the white sauce and the rest of the cheese. Cover the baking dish with aluminum foil and bake for 15 minutes. Remove the foil and bake for approx. 5-8 minutes longer until the casserole has cooked through and the cheese is perfectly melted. Allow to cool for 3-5 minutes before cutting into squares. Serve with guacamole and tortilla chips or other garnishes of choice.

Want to add other vegetables or cheese? I added my favorite vegetables into this Vegan Tortilla Casserole, such as black beans, corn, red and yellow peppers, and onions. However, you can add any combination of vegetables you want. For example, grated carrots or spinach would be a great addition. Also, the sauce is up to you. Either tomato sauce, or enchilada sauce as well as salsa sauce – whatever you choose is fine. You can also add refried beans or your favorite taco seasonings if you prefer.

Serving ideas

With Tortillas: For a Mexican casserole with tortillas, pile this casserole into tortillas and enjoy it burrito style.

As a Burrito Bowl: Serve this casserole in a bowl with your favorite toppings.

As a dip: Grab a bag of your favorite tortilla chips, and serve this casserole as a hearty dip.

To serve Vegan Tortilla Casserole, you can slice it into wedges and serve it on individual plates, or serve it family-style on a large platter or baking dish. You can also serve it with a side of fresh salsa, guacamole, or vegan sour cream for added flavor and texture.

Notes

This Vegan Tortilla Casserole can be made in advance. Assemble as instructed. Do not bake. Wrap tightly and store in the refrigerator for up to 24 hours before baking.

After baking this casserole can be stored in an airtight storage container in the fridge for up to 5 days. Simply cool to room temperature and wrap it tightly with aluminum foil.

The Casserole can be frozen for up to 3 months. Be sure it is cooled completely in an airtight freezer-safe storage container and wrapped in foil tightly. Thaw in the refrigerator overnight.

You can reheat the remaining Casserole in a preheated 180C/350F oven. Keep the Casserole tightly covered and place it on a baking tray and in the oven for 15 minutes or until heated through. You could also heat single servings in the microwave for 1 to 2 minutes until the desired temperature is reached.

Did you make this recipe? Take a pic and share it on Instagram with the hashtag #aveggiecooks and tag @aveggiecooks__. I would love to see it!