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!
Servings 6 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.
Nutrition
Calories: 300kcal | Carbohydrates: 33g | Protein: 14g | Fat: 13g | Fiber: 6g