Vegan Taco Casserole

Nutriscore Rating: 75/100

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.

Recipe Information

• Prep Time: 15 min
• Cook Time: 35 min
• Total Time: 50 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

15 items

• 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

11 steps

1. Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish and set it aside.

2. 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.

3. Add the diced red bell pepper and cook for another 2 minutes until slightly softened.

4. 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.

5. Spread 3 cups of tortilla chips evenly at the bottom of the prepared casserole dish.

6. Layer half of the bean and vegetable mixture over the tortilla chips. Sprinkle 1/2 cup of dairy-free shredded cheese over the layer.

7. 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.

8. Cover the dish tightly with foil and bake in the preheated oven for 20 minutes.

9. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and the casserole is bubbly.

10. Remove the casserole from the oven and let it rest for 5 minutes before serving.

11. Garnish with sliced avocado and chopped cilantro. Serve with salsa and lime wedges on the side.

Nutrition Facts

1 serving (429.9g)

Calories		880
% Daily Value*
Total Fat		45.6 g	58%
	Saturated Fat	11.6 g	58%
	Polyunsaturated Fat	0.0 g
Cholesterol		0 mg	0%
Sodium		942 mg	41%
Total Carbohydrate		108.8 g	40%
	Dietary Fiber	18.5 g	66%
	Total Sugars	9.5 g
Protein		16.8 g	34%
Vitamin D		0.0 mcg	0%
Calcium		415 mg	32%
Iron		5.6 mg	31%
Potassium		1038 mg	22%

*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.

Source of Calories

Fat: 2461 cal (44.9%%)

Protein: 406 cal (7.4%%)

Carbs: 2611 cal (47.7%%)