Vegan Taco Casserole
Looking for a satisfying, crowd-pleasing meal that’s plant-based and packed with bold flavors? This Vegan Taco Casserole is a game-changer. It layers all the classic taco components—spiced beans, seasoned veggies, tortilla chips, and creamy vegan cheese—into one cozy, baked dish. It’s the perfect option for weeknight dinners, potlucks, or even meal prep.
Why You’ll Love This Casserole
This dish combines everything you love about tacos, minus the mess. It’s hearty, wholesome, and comes together easily using pantry staples and fresh ingredients. Whether you’re feeding a hungry family or just craving something satisfying and spicy, this casserole ticks all the boxes. Plus, it’s entirely vegan and can be made gluten-free with the right chips and toppings.
Ingredients That Deliver Big Flavor
The base of the casserole starts with sautéed onions, bell peppers, and garlic, mixed with seasoned black beans, corn, and tomatoes. This flavorful mixture is layered over crunchy tortilla chips and topped with a blend of vegan cheeses. You can also add in extras like jalapeños, olives, or vegan ground meat crumbles if desired.
For seasoning, a simple taco spice blend—chili powder, cumin, paprika, and oregano—brings warmth and depth. It’s customizable too: if you like it spicier, add a dash of cayenne or hot sauce to the mix.
How to Make Vegan Taco Casserole
This recipe is easy to follow and doesn’t require much prep. First, cook the vegetables and beans in a skillet until everything is tender and well-seasoned. Then, layer the tortilla chips on the bottom of a baking dish, pour the hot filling over the chips, and top with vegan cheese shreds. Bake until bubbly and golden. The result is a cheesy, hearty casserole with a taco twist in every bite.
Topping and Serving Suggestions
Top your casserole with freshly chopped cilantro, avocado slices, vegan sour cream, and lime wedges for an extra burst of freshness. Serve it hot straight out of the oven, or let it cool slightly to firm up for neater slices. This casserole pairs well with a side of salad or a scoop of Mexican-style rice.
Make-Ahead and Storage Tips
Vegan Taco Casserole can be prepped ahead and stored in the fridge for up to three days. It reheats beautifully in the oven or microwave. You can also freeze portions and bake directly from frozen for a quick, fuss-free dinner on busy nights.
A Family Favorite with a Plant-Based Twist
Even non-vegans won’t miss the meat in this dish. It’s comforting, cheesy, and full of robust flavors. If you’re transitioning to a plant-based lifestyle or simply looking to cut back on meat, this casserole is a delicious place to start.
Vegan Taco Casserole
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt
- 1 15 oz can black beans, drained and rinsed
- 1 cup corn kernels frozen or canned
- 1 14.5 oz can diced tomatoes, drained
- ¼ cup salsa
- 4 cups tortilla chips lightly crushed
- 1 to 1½ cups shredded vegan cheese
- Fresh cilantro chopped (for garnish)
- Optional toppings: avocado slices vegan sour cream, jalapeños, lime wedges
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Add diced onion and sauté for 3–4 minutes until translucent.
- Add garlic, bell peppers, and cook for another 5 minutes until softened.
- Stir in chili powder, cumin, paprika, oregano, and salt. Mix well to coat the veggies with the spices.
- Add black beans, corn, diced tomatoes, and salsa. Cook for 3–5 minutes until everything is heated through and well combined.
- In a greased 9×13-inch baking dish, layer half of the crushed tortilla chips.
- Spoon half the bean mixture over the chips, then sprinkle with half of the vegan cheese.
- Repeat the layers with the remaining chips, bean mixture, and cheese.
- Bake uncovered for 15–20 minutes until the casserole is hot and the cheese is melted.
- Remove from oven and let cool for 5 minutes before serving. Garnish with fresh cilantro and optional toppings as desired.
