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    Home » Recipes » Global Recipes

    Super-Easy Vegan Tortilla Casserole

    Published: Dec 30, 2019 · Updated: Aug 18, 2021 · This post may contain affiliate links.

    This Super-Easy Vegan Tortilla Casserole is my favorite in-a-hurry casserole filled with southwestern flavors. The recipe involves throwing together a lot of convenient ingredients like canned beans and tomatoes, and frozen corn, but it's unbelievably good when you need an emergency dinner. While it's in the oven, steam a big batch of broccoli or prepared stir-fried collard greens, and make a salad or a raw veggie platter. Adapted from Vegan Express.  Photos by Evan Atlas. 

    Super-Easy Vegan Tortilla Casserole

    Serves: 6

    Ingredients

    • 1 (16 oz) can pinto or pink beans, drained and rinsed
    • 1 (16 oz) can black beans, drained and rinsed
    • 1 (16 oz) can crushed tomatoes
    • 1 (4 oz) can chopped mild green chilies, or 1–2 small, hot, fresh chilis, seeded and minced
    • 2 cups frozen corn kernels, thawed
    • 2 scallions, minced
    • 1 tsp ground cumin
    • 1 tsp dried oregano
    • 10 corn tortillas
    • 1 ½ cups nondairy Monterey Jack, cheddar, or jalapeño cheese, grated
    • salsa for topping
    • Vegan Sour Cream—homemade or purchased—for topping (optional)

    Instructions

    1. Preheat the oven to 400°F.
    2. Combine both kinds of beans, tomatoes, chilies, corn, scallions, cumin, and oregano in a mixing bowl. Mix thoroughly.
    3. Lightly oil a wide, 2-quart casserole dish and layer as follows: 5 tortillas, overlapping one another; half of the bean mixture; half of the nondairy cheese. Repeat the layers.
    4. Bake the casserole for 15 minutes, or until the cheese is bubbly. Let stand for a minute or two, then cut into wedges or squares to serve. Pass around salsa and optional vegan sour cream to top each serving.

    Nutritional Information
    Per Serving (without toppings): 295 calories;  45g carbs;  10g fat;  9g protein;  9g fiber;
    315mg sodium

    Super-Easy Tortilla Casserole recipe

    Super-Easy Tortilla Casserole

    • Find more of VegKitchen’s Vegan Dinner Recipes and more Burritos, Enchiladas, And Tortilla Dishes.
    • Explore other super-easy vegan main dish recipes.
    • Find lots more tortilla recipes in A Southwestern Supper.

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    • Black Bean and Zucchini Tortilla Casserole
    • Chickpea Zucchini Farinata with Cabernet-Red Onion Jam
    • Hoisin-Glazed Bok Choy with Tofu and Soba Noodles

    Reader Interactions

    Comments

    1. Raven says

      January 04, 2012 at 12:41 pm

      When do you use the spices in this recipe?

    2. Nava says

      January 04, 2012 at 12:50 pm

      Raven, I reworded it so that it's clearer.

    3. Danielle says

      May 31, 2013 at 5:26 am

      It has cheese in it, how do you serve it to a vegan?

    4. Nava says

      May 31, 2013 at 12:11 pm

      Raven, it does specify nondairy cheese. The Daiya spicy shreds are great in this!

    5. Jessica says

      November 10, 2013 at 6:14 pm

      will it still taste good without cheese?

    6. Nava says

      November 10, 2013 at 6:42 pm

      I think so … the vegan cheese gives it a bit of a yum factor, but it could be good without. Would you be willing to add a bit of cashew cream for richness?

    7. Nava says

      November 12, 2013 at 10:06 pm

      Jessica, it would probably be fine without the (vegan) cheese, but the cheese does add a yum factor. You might try to add cashew cream instead.

    8. Jamie says

      December 16, 2018 at 3:26 pm

      Can I freeze and bake later?

    9. Nicole says

      September 22, 2019 at 8:30 pm

      Would this turn out ok with wheat tortillas?

    10. Nava says

      September 22, 2019 at 10:19 pm

      It would probably be OK ... like an enchilada casserole; maybe a little less firm.

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    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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