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Super-Easy Vegan Tortilla Casserole

Super-Easy Tortilla Casserole

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


  • 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 1/2 cups nondairy Monterey Jack, cheddar, or jalapeño cheese, grated
  • salsa for topping
  • Vegan Sour Cream—homemade or purchased—for topping (optional)


  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

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  • Reply
    January 4, 2012 at 12:41 pm

    When do you use the spices in this recipe?

  • Reply
    January 4, 2012 at 12:50 pm

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

  • Reply
    May 31, 2013 at 5:26 am

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

    • Reply
      May 31, 2013 at 12:11 pm

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

  • Reply
    November 10, 2013 at 6:14 pm

    will it still taste good without cheese?

    • Reply
      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?

    • Reply
      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.

  • Reply
    December 16, 2018 at 3:26 pm

    Can I freeze and bake later?

  • Reply
    September 22, 2019 at 8:30 pm

    Would this turn out ok with wheat tortillas?

    • Reply
      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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