Name: Vegan Mexican Tortilla Casserole
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 cups cashews (boiled or soaked overnight); 1 medium jalapeno (cored and seeded); 3 tablespoons nutritional yeast; 1 cup water; ½ lime (juiced); 3 cloves garlic; 1 tablespoon taco seasoning; ½ teaspoon salt; 2 tablespoons olive oil (or other cooking oil); ½ large red onion (chopped); 1 medium red bell pepper (chopped); ½ cup corn (thawed if frozen); 2 cups vegan ground beef (thawed if frozen); 1 4-ounce can diced green chiles; ⅓ cup salsa (store-bought); 1 tablespoon taco seasoning; ½ teaspoon salt; 9 small corn tortillas; cooking spray; cilantro (optional, for garnish)

Jump to Recipe Print Recipe

This Vegan Mexican Tortilla Casserole is a cozy, flavor-packed dinner that comes together fast! Packed with protein and fiber, this easy vegan casserole makes a filling and family-friendly meal for busy weeknights.

Send this recipe to your email for later

Looking for a healthy, crowd-pleasing dinner? This Vegan Mexican Tortilla Casserole is the perfect option to add to your rotation. It’s layered with corn tortillas, a savory filling made with vegan crumbles and veggies, and a creamy cashew queso that really ties it all together. Assemble, bake, and voilà: You have a hearty, enchilada-inspired dish that’s nutritious, 100% vegan, and jam-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 fast in one skillet using simple ingredients like veggies, vegan ground beef, store-bought salsa, and canned 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

It’s packed with bold Mexican flavors.
It comes together in just 40 minutes for a quick and easy vegan dinner.
It’s loaded with protein and fiber to help keep you feeling full and satisfied.
The homemade cashew queso is ultra-creamy, cheesy, and completely dairy-free.
It’s easy to customize with your favorite veggies, salsa, toppings, or level of spice.

Vegan Mexican Tortilla Casserole ingredients

Cashews are blended up to create the creamy, velvety vegan queso. Soak them overnight or boil them a bit before blending for the smoothest texture.
Jalapeño adds a little heat to the cashew queso. Remove the seeds for a milder kick or leave a few in if you like it on the spicy side!
Nutritional yeast gives the queso a cheesy flavor without any dairy.
Lime juice adds a bright, tangy pop to balance out the cashew queso.
Garlic makes the vegan queso extra savory and delicious.
Taco seasoning adds a smoky, savory Mexican-inspired flavor to both the queso and the veggie filling. It’s a great shortcut to save time and skip measuring out individual spices. Use your favorite store-bought blend or homemade taco seasoning!
Olive oil is used to sauté the veggies and vegan ground beef. Olive oil is my go-to, but any cooking oil will work.
Red onion adds flavor to the filling as it cooks.
Red bell pepper and corn team up to bring color and texture to the veggie-packed filling. I use frozen corn to save time — just remember to thaw it first.
Vegan ground beef makes the filling heartier with more protein. Use your favorite vegan ground beef or meatless crumbles. Gardein is my favorite!
Diced green chiles add a mild chile flavor, plus a little extra Southwestern flair without making the casserole too spicy.
Salsa bumps up the flavor of the filling even more. Any of your favorite store-bought salsas will work here, or whip up your own if you’re feeling ambitious!
Corn tortillas create the enchilada-inspired layers of this vegan casserole.
Cilantro is totally optional, but recommended! A quick sprinkle on top adds a fresh finish that really brightens up the whole dish.

How to serve this Vegan Mexican Tortilla Casserole

Top each serving with sliced avocado, a big scoop of guacamole, pickled red onions, or a few jalapeños to dial up the heat.
Add a dollop of dairy-free sour cream or plain vegan yogurt to give it a tangy contrast.
Pair it with black beans or refried beans for a protein-packed meal.
Serve leftovers wrapped in a warm tortilla with avocado and salsa for an easy next-day lunch.
Enjoy it alongside tortilla chips and your favorite salsa for a fun Mexican dinner.

Substitutions & variations

Jalapeño – You can use a pinch of cayenne or a few dashes of hot sauce for heat. Alternatively, just leave out the jalapeño if you prefer a milder queso.
Red onion – If you don’t have a red onion, yellow onion, white onion, or even shallots will work just as well.
Red bell pepper – Swap in orange, yellow, or green bell pepper, or use a mix of several varieties for more color.
Vegan ground beef – Black beans or lentils would also be delicious here! If you use lentils, stick to brown or green lentils, as they hold their shape well and won’t get mushy.
Green chiles – You can use fresh diced jalapeño or poblano peppers if you want more heat and texture.
Corn tortillas – Flour tortillas can also work in a pinch, but corn tortillas will give the casserole a more enchilada-like vibe.
Taco seasoning – I like using taco seasoning to save time, but you can always season it yourself! Add a mix of chili powder, cumin, smoked paprika, and a pinch of oregano, and make sure to adjust the salt as needed.
Cilantro – If you’re fresh out of cilantro or just not a fan, skip it or finish the casserole with sliced green onions or fresh parsley instead.
Add extra veggies – Stir some sautéed mushrooms, spinach, zucchini, or chopped poblano peppers into the filling for more veggie goodness.
Make it spicy – Add sliced jalapeños, extra green chiles, hot salsa, or a drizzle of hot sauce before serving.

Quick recipe tips

Make sure the cashews are really soft before tossing them in the blender — this is especially important if you don’t have a high-powered blender, like a Vitamix.

Overlap the tortilla pieces around the edges to prevent large gaps where the filling can escape.

Spread the queso all the way to the edges of the final tortilla layer to keep the tortillas from getting dry or crispy during baking.

Let the casserole rest for at least 5 minutes (or preferably even longer) after baking so the layers can settle and slice more neatly.

Step-by-step instructions

Prep the oven and queso: Preheat the oven to 400°F. Add the cashews, jalapeño, nutritional yeast, water, lime juice, garlic, taco seasoning, and salt to a blender and blend until smooth.
Cook the filling: Heat the oil in a skillet over medium heat. Sauté the onion for 2-3 minutes, then add the bell pepper, corn, and vegan ground beef and cook for 3-4 minutes. Stir in the green chiles, salsa, taco seasoning, and salt and cook for 2-3 minutes more.

Start the casserole: Lightly coat a 9-inch round or 8-inch square pan with cooking spray. Spread a thin layer of queso over the bottom. Place 1 whole tortilla in the center, then cut 2 tortillas in half and arrange the halves around the sides of the pan.
Layer the filling and queso: Spread half of the filling over the tortillas, followed by about one-third of the remaining queso. Repeat with 3 more tortillas (1 whole tortilla in the center and 2 tortillas cut in half around the sides), then layer with the remaining filling and about half of the remaining queso.

Finish the top layer: Add the remaining tortillas in the same arrangement and spread the rest of the queso over the top, making sure the tortillas are fully covered so they don’t dry out.
Bake and serve: Bake for 18-20 minutes, then let the casserole rest for 5 minutes before slicing. Garnish with cilantro and your favorite toppings, if desired, and enjoy!

Make ahead & storage

Make this casserole ahead for an easy dinner that’s ready to go when you are. Here are a few tips for keeping it fresh and delicious!

Meal prep

Make the queso: Prepare the cashew queso up to 4 days in advance and store it in an airtight container in the fridge.
Prep the filling: Cook the veggie and vegan beef filling up to 4 days ahead and refrigerate it in an airtight container.
Assemble ahead: Assemble the casserole up to 1 day in advance, cover, and refrigerate until you’re ready to bake.

Storing leftovers

Fridge: Store leftover casserole in an airtight container in the fridge for up to 4 days.
Reheat: Reheat individual portions in the microwave or warm the entire casserole in a 350°F oven until heated through.
Keep toppings fresh: Add cilantro, avocado, salsa, or other fresh toppings just before serving.

Freezing

Freeze the casserole: Let the baked casserole cool completely, then wrap it tightly or transfer it to an airtight freezer-safe container and freeze for up to 2 months.
Thaw before reheating: Thaw overnight in the fridge before reheating in a 350°F oven until warmed through.

FAQ

Yes! You can assemble the casserole up to 1 day in advance. Then just cover and refrigerate it until you’re ready to bake. Alternatively, bake it and store leftovers in the fridge for up to 4 days.

Cooked brown or green lentils, black beans, or your favorite vegan meat crumbles would all work well in the filling!

It’s not very spicy. There’s a hint of heat, but you can easily adjust the spice level by using mild or spicy salsa and adding more or less jalapeño.

Yes! Let the baked casserole cool completely, then wrap it tightly and freeze for up to 2 months. Keep in mind that the tortillas may be slightly softer after thawing.

Try avocado or guacamole, pico de gallo, pickled red onions, sliced jalapeños, fresh cilantro, or a squeeze of lime juice!

Stay in the loop!

Healthy eating tips & recipes delivered directly to your inbox

More vegetarian Mexican recipes

Veggie Enchiladas with Sweet Potato, Black Beans, and Corn

Black Bean Burrito Bowls with Creamy Cashew Sauce

Easy Lentil Tacos with Pineapple Salsa

Creamy Cilantro Lime Sauce

Vegan Cashew Queso

Easy Tandoori Tofu Quesadillas

Cheesy Walnut Lentil Baked Tacos

Print Pin

Vegan Mexican Tortilla Casserole

This enchilada-inspired Vegan Mexican Tortilla Casserole is packed with corn tortillas, vegan beef, veggies, and creamy cashew queso. It’s an easy, flavor-packed vegan dinner that comes together in just 40 minutes!

Course Main Course

Cuisine Mexican

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 300kcal

Ingredients

For the cashew queso

2 cups cashews boiled or soaked overnight
1 medium jalapeno cored and seeded
3 tablespoons nutritional yeast
1 cup water
½ lime juiced
3 cloves garlic
1 tablespoon taco seasoning
½ teaspoon salt

For the filling

2 tablespoons olive oil or other cooking oil
½ large red onion chopped
1 medium red bell pepper chopped
½ cup corn thawed if frozen
2 cups vegan ground beef thawed if frozen
1 4-ounce can diced green chiles
⅓ cup salsa store-bought
1 tablespoon taco seasoning
½ teaspoon salt

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 one whole corn tortilla in the center, then cut two tortillas in half and arrange them around the sides to cover the pan.
Spread half of the filling over the tortillas, then top with about one-third of the remaining cashew queso.
Add another layer with 3 corn tortillas in the same arrangement (1 whole tortilla in the center and 2 tortillas cut in half around the sides). Top with 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.