Vegan Taco Casserole
Transform your taco night with this irresistible Vegan Taco Casserole! This layered masterpiece combines crunchy tortilla chips, a hearty blend of black beans, diced tomatoes, corn, and red bell pepper, all spiced with aromatic taco seasoning and a touch of nutritional yeast for added depth. Topped with gooey, dairy-free shredded cheese and finished with creamy avocado, fresh cilantro, and zesty lime wedges, this plant-based casserole is the ultimate comfort food. Ready in just 50 minutes, it’s a crowd-pleaser perfect for weeknight dinners or festive gatherings. Serve it alongside your favorite salsa for a wholesome, flavor-packed meal that’s gluten-free, dairy-free, and beyond satisfying.
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Recipe Information
Ingredients
- 6 cups Tortilla chips
- 2 tablespoons Olive oil
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 1 medium Red bell pepper, diced
- 15 ounces Black beans, drained and rinsed
- 15 ounces Diced tomatoes, with juices
- 1 cup Corn kernels (fresh, frozen, or canned)
- 2 tablespoons Taco seasoning, store-bought or homemade
- 1 tablespoon Nutritional yeast
- 1.5 cups Dairy-free shredded cheese (cheddar or Mexican blend)
- 1 large Avocado, sliced (for garnish)
- 2 tablespoons Fresh cilantro, chopped (for garnish)
- 0.5 cup Salsa (for serving)
- 2 whole Lime wedges (for serving)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish and set it aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic and sauté for 3-4 minutes until fragrant.
Add the diced red bell pepper and cook for another 2 minutes until slightly softened.
Stir in the black beans, diced tomatoes (with their juices), corn, taco seasoning, and nutritional yeast. Cook for 5-7 minutes, stirring occasionally, until heated through and well combined.
Spread 3 cups of tortilla chips evenly at the bottom of the prepared casserole dish.
Layer half of the bean and vegetable mixture over the tortilla chips. Sprinkle 1/2 cup of dairy-free shredded cheese over the layer.
Add another layer of 3 cups of tortilla chips, followed by the remaining bean and vegetable mixture. Top with the remaining 1 cup of dairy-free shredded cheese.
Cover the dish tightly with foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and the casserole is bubbly.
Remove the casserole from the oven and let it rest for 5 minutes before serving.
Garnish with sliced avocado and chopped cilantro. Serve with salsa and lime wedges on the side.
Nutrition Facts
Calories |
5282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 273.5 g | 351% | |
| Saturated Fat | 69.0 g | 345% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5649 mg | 246% | |
| Total Carbohydrate | 652.8 g | 237% | |
| Dietary Fiber | 110.0 g | 393% | |
| Total Sugars | 57.9 g | ||
| Protein | 101.5 g | 203% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2490 mg | 192% | |
| Iron | 33.0 mg | 183% | |
| Potassium | 6229 mg | 133% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
