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.
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.