Vegan Mexican Tortilla Casserole

ByRachael Ajmera, MS, RD
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Looking for a cozy, crowd-pleasing dinner? This vegan Mexican tortilla casserole is the perfect option. It’s layered with corn tortillas, a savory plant-based filling, and a creamy cashew queso that ties it all together. Assemble, bake, and voila: A hearty, enchilada-inspired dish that’s vegan-friendly, yet packed with flavor.

If you’re tight on time during the week, this vegan Mexican tortilla casserole is also super easy to make. The filling comes together quickly in one skillet using simple ingredients like vegetables, vegan ground beef, salsa, and green chiles. Plus, it’s pretty adaptable, so there’s no need to run to the store; swap in beans or lentils in place of the vegan ground beef, change up the veggies, or throw in a few extra jalapeños for an extra kick.

Give this recipe a try and let me know what you think in the comments. Happy cooking!

Why you’ll love this recipe

  • Made with layers of creamy cashew queso and savory filling
  • Hearty, satisfying, and packed with flavor
  • Simple ingredients with easy prep
  • Perfect for meal prep or weeknight dinners
  • Loaded with colorful veggies

What you’ll need

  • Cashews – Form the creamy base of the cashew queso
  • Jalapeño – Adds a spicy kick to the sauce
  • Nutritional yeast – Delivers dairy-free cheesiness
  • Garlic – Provides a savory taste
  • Lime – Balances the richness of the cashew queso
  • Taco seasoning – Gives casserole its classic Mexican-inspired flavor
  • Red onion – Adds savory depth to the filling
  • Corn – Provides pops of sweetness and texture
  • Red bell pepper – Boosts the nutritional value of the casserole
  • Vegan ground beef – Enhances texture and adds extra protein; I used Gardein, but any brand will work — you can also swap in beans, lentils, or sautéed veggies instead
  • Diced green chiles – Adds mild heat
  • Salsa – Helps create a saucy filling
  • Corn tortillas – Form the layers of the casserole and give it an enchilada-inspired structure
  • Cooking spray – Prevents the casserole from sticking to the pan
  • Cilantro – Optional, but adds a fresh finish just before serving
  • Mexican Tortilla Casserole
  • Mexican Tortilla Casserole

Recipe tips

  • Fully cover the tortillas with sauce to prevent them from drying out while baking.
  • Blend the cashew queso until completely smooth for the creamiest texture.
  • Let the casserole rest for about 5 minutes after baking so the layers can set and slice more cleanly.

How to make this recipe

  1. Make the cashew queso: Add all of the ingredients for the cashew queso to a blender and blend until smooth. Set aside.
  2. Cook the filling: Heat the olive oil in a skillet over medium heat. Once hot, add the onion and cook for 2-3 minutes, until slightly softened. Add the red bell pepper, corn, and vegan ground beef. Stir and cook for another 3-4 minutes. Stir in the salsa, diced green chiles, taco seasoning, and salt. Cook for 2-3 minutes more, until everything is heated through. Remove from heat.
  3. Assemble the casserole: Lightly coat a 9-inch round pan (or an 8-inch square pan) with cooking spray. Spread a shallow layer of cashew queso across the bottom. Place three corn tortillas over the queso, cutting one in half if needed to fit. Spread half of the filling over the tortillas, then top with about one-third of the remaining cashew queso. Add another layer of corn tortillas, the remaining filling, and about half of the remaining queso. Finish with a final layer of corn tortillas and spread the remaining queso on top. Use a spoon to ensure the tortillas are fully covered in sauce to prevent them from drying out while baking.
  4. Bake the casserole: Bake for 18-20 minutes at 400° F. Let rest for 5 minutes before serving. Garnish with cilantro, if desired.

FAQ

Yes! You can fully assemble the casserole up to a day in advance. Cover and refrigerate, then bake when ready to serve. You may need to add a few extra minutes to the baking time if it’s coming straight from the fridge.

You can substitute black beans, pinto beans, lentils, or a mix of sautéed vegetables (like mushrooms and zucchini) for a similar texture.

You can, but corn tortillas tend to hold their texture better in casseroles and provide a more traditional flavor.

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Mexican Tortilla Casserole
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Vegan Mexican Tortilla Casserole

This vegan Mexican tortilla casserole layers corn tortillas, a veggie and plant-based beef filling, and creamy cashew queso for a hearty, enchilada-inspired dish.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings

Ingredients

For the cashew queso

  • 2 cups cashews boiled or soaked overnight
  • 1 medium jalapeno cored and seeded
  • 3 tbsp nutritional yeast
  • 1 cup water
  • 1/2 lime juiced
  • 3 cloves garlic
  • 1 tbsp taco seasoning
  • salt to taste

For the filling

  • 2 tbsp olive oil or other cooking oil
  • 1/2 red onion chopped
  • 1 medium red bell pepper chopped
  • 1/2 cup corn
  • 2 cups vegan ground beef
  • 1 4-oz can diced green chiles
  • 1/3 cup salsa store-bought
  • 1 tbp taco seasoning
  • salt to taste

For assembly

  • 9 small corn tortillas
  • cooking spray
  • cilantro optional, for garnish

Instructions

  • Preheat the oven to 400° F.
  • Add all of the ingredients for the cashew queso to a blender and blend until smooth. Set aside.
  • Heat the olive oil in a skillet over medium heat. Once hot, add the onion and cook for 2-3 minutes, until slightly softened.
  • Add the red bell pepper, corn, and vegan ground beef. Stir and cook for another 3-4 minutes.
  • Stir in the salsa, diced green chiles, taco seasoning, and salt. Cook for 2-3 minutes more, until everything is heated through. Remove from heat.
  • Lightly coat a 9-inch round pan (or an 8-inch square pan) with cooking spray. Spread a shallow layer of cashew queso across the bottom.
  • Place three corn tortillas over the queso, cutting one in half if needed to fit.
  • Spread half of the filling over the tortillas, then top with about one-third of the remaining cashew queso.
  • Add another layer of corn tortillas, the remaining filling, and about half of the remaining queso.
  • Finish with a final layer of corn tortillas and spread the remaining queso on top. Use a spoon to ensure the tortillas are fully covered in sauce to prevent them from drying out while baking.
  • Bake for 18-20 minutes. Let rest for 5 minutes before serving. Garnish with cilantro, if desired.

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