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
- 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)
- Preheat the oven to 400°F.
- Combine both kinds of beans, tomatoes, chilies, corn, scallions, cumin, and oregano in a mixing bowl. Mix thoroughly.
- 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.
- 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.
Per Serving (without toppings): 295 calories; 45g carbs; 10g fat; 9g protein; 9g fiber;
- 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.
When do you use the spices in this recipe?
Raven, I reworded it so that it's clearer.
It has cheese in it, how do you serve it to a vegan?
Raven, it does specify nondairy cheese. The Daiya spicy shreds are great in this!
will it still taste good without cheese?
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?
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.
Can I freeze and bake later?
Would this turn out ok with wheat tortillas?
It would probably be OK ... like an enchilada casserole; maybe a little less firm.