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Vegan Taco Casserole

A hearty, layered Vegan Taco Casserole made with spiced black beans, crunchy tortilla chips, and melty vegan cheese—baked to perfection for a flavorful, comforting meal everyone will love.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican-Inspired
Calories: 350
Ingredients Method Notes

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
  • 1/2 teaspoon dried oregano
  • 1/2 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
  • 1/4 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

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Heat olive oil in a skillet over medium heat. Add diced onion and sauté for 3–4 minutes until translucent.
  3. Add garlic, bell peppers, and cook for another 5 minutes until softened.
  4. Stir in chili powder, cumin, paprika, oregano, and salt. Mix well to coat the veggies with the spices.
  5. Add black beans, corn, diced tomatoes, and salsa. Cook for 3–5 minutes until everything is heated through and well combined.
  6. In a greased 9x13-inch baking dish, layer half of the crushed tortilla chips.
  7. Spoon half the bean mixture over the chips, then sprinkle with half of the vegan cheese.
  8. Repeat the layers with the remaining chips, bean mixture, and cheese.
  9. Bake uncovered for 15–20 minutes until the casserole is hot and the cheese is melted.
  10. Remove from oven and let cool for 5 minutes before serving. Garnish with fresh cilantro and optional toppings as desired.

Notes

Add a pinch of cayenne pepper if you want extra heat.
You can use vegan ground meat or lentils for a protein boost.
Leftovers store well in the fridge for 2–3 days and reheat easily.