vegan taco casserole

Life is better lived with layers, including the layers of this Easy Vegan Taco Casserole.  Serve this tasty vegan Mexican casserole with tortilla chips and your favorite toppings on the side!

Vegan Taco Casserole

olive oil

onion

garlic

veggie crumbles

taco seasoning

15 oz can black beans

14.5 oz can corn (drained)

salsa (mild, medium or hot)

tortilla chips

vegan Tex-Mex cheese shreds

Toppings: guacamole, vegan sour cream, green onion slices, tomatoes, chopped cilantro, black olives, chopped greens

Move the oven rack to the middle position. Preheat oven to 375°F.

In a skillet combine the oil and onions. Sauté over medium heat until the onions are tender, about 5 minutes. Add the garlic, veggie crumbles, and taco seasoning. Continue cooking over medium heat while stirring to combine. Next, add the beans, corn, salsa and half of the cheese. Stir to combine and remove from heat.

Place the crumbled tortilla chips across the bottom of a 9x13 baking dish.

Spoon the bean mixture over the tortilla chips layer, spreading it evenly across the pan. You may need to use a spoon to press the mixture gently into the corners of the pan. Top with remaining cheese shreds.

Cover with a sheet of foil and place in the oven to bake for 10 minutes or until the cheese is melted. Use tongs to remove the foil and bake for another 10 minutes, until the edges turn golden brown.

Remove from the oven. Cool slightly. Serve warm with guacamole, vegan sour cream or your other favorite toppings!

This quick and easy Vegan Taco Casserole is packed with protein and delicious Tex-Mex flavors! Serve it as a fun party dip with tortilla chips or over fluffy rice for a hearty dinner. Vegan, Gluten-Free, Oil-Free Option.

can vegetarian refried beans*

jarred salsa

avocado oil

chili powder

cumin

tomatoes

black beans

dairy-free cheddar cheese shreds

romaine lettuce (finely chopped)

roma tomatoes (diced)

onions

black olives (optional)

Tortilla chips (for serving)

Prep: Preheat the oven to 375F. Grease a 9x13” casserole dish with oil or cooking spray, then set aside.

Refried Beans: Add the can of refried beans to a medium bowl with the salsa. Use a fork to mix the two together to form a thick but spreadable texture. Then, use a spatula to spread the bean mixture evenly across the bottom of the casserole dish. Set aside.

Cook the Taco “Meat”: Warm the oil in a medium sauté pan over medium heat. Add the onion and sauté for 3 to 5 minutes, until translucent. Add the chili powder and cumin and sauté for an additional minute, then add the crushed tomatoes and mix well. Add the vegan “beef” crumbles to the pan and mix well; sauté for an additional 5 to 7 minutes, until most of the extra liquid has evaporated.

Assemble: Transfer the taco “meat” to the casserole dish and spread it out evenly, then sprinkle the top with the black beans and dairy-free cheese.

Bake: Bake on the top rack of the oven for 15 to 18 minutes, until the cheese has melted. You can also broil the casserole for a few minutes, with the oven door slightly ajar, for a crispier top layer.

Serve: Sprinkle the lettuce, tomatoes, green onion, and olives over the top of the casserole. Serve warm with tortilla chips, or over cooked rice for a heartier meal. Leftovers will keep in the fridge for up to 5 days.

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Vegan Taco Casserole

Vegan Taco Casserole

Top 2 vegan taco casserole recipes from across the web

The most viewed vegan taco casserole recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Taco Casserole

Vegan Taco Casserole

The most viewed vegan taco casserole recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine