This recipe for a very lovely vegan taco casserole is so simple, you’ll probably have it memorized after you make it once. However, it stilled seemed like I needed to share it with everyone. I needed to share it, because it is one recipe I think everyone should just be able to throw together. So easy, cheap to make, with mostly pantry ingredients. Everyone in my house loves it, it will feed a crowd and keeps well in the fridge and can be reheated easily. So, yeah, this is probably something everyone has been looking for. It checks off all my weeknight meal requirements!
What You Need To Make All Your Taco Loving Dreams Come True:
- Olive Oil: To sauté your filling.
- Onion and Garlic: To start the best taco filling!
- Beyond Beef, Tofu Crumbles or Vegan Beef Crumbles: I like to use Beyond beef or impossible beef for the filling, but I also recommend Gardein Beefless ground, tofu crumbles or you can use extra beans.
- Taco Seasoning: You can make your own mix, or buy a package of taco seasoning.
- Canned Black beans, corn, crushed tomatoes and hatch green chilies: These are all sautéed with the other filling ingredients.
- Vegan Refried Beans: I like to use canned refried beans, just make sure you are buying the ones that say vegan or vegetarian.
- Flour Tortillas: These make up the layers in the casserole, creating an almost lasagna like situation.
- Vegan Cheddar: I love Violife cheddar shreds.
- Salsa: This goes on top of the casserole.
- All the Toppings: Top that sh*@#t, vegan sour cream, black olives, lettuce, cilantro, green onions, more salsa. Whatever your heart desires.
One of the things I really love about this vegan taco casserole is that you can change up the protein to whatever you want. I like to use a vegan beef replacement. If that isn’t your jam, you can use tofu, extra beans, soyrizo, or anything else that you may fancy.
Why Should You Make This Taco Casserole?
- It is just seriously amazing, tasty and all the things.
- So easy, like a child could make this.
- Cheap to make, and easy to find ingredients.
- Perfect to make ahead and bake when ready.
- Reheats well, and is still so yummy!
Vegan Taco Casserole
- 2 Tablespoons Olive oil
- 1/2 a White onion, diced
- 6 Cloves Garlic, chopped
- 12 Ounces Vegan beef, I used Beyond Beef*
- 1 Can(15oz.) Black beans, drained
- 1 Can(15oz.) Corn, drained
- 1 Cup Crushed tomatoes, canned
- 1 Can(4oz.) Hatch green chilies
- 2 Tablespoons Taco seasoning
- 8 Soft flour tortillas
- 1 Can(15oz.) Vegetarian refried beans
- 1 1/2 Cups Vegan cheddar style shreds, I used Violife
- 1/2 Cup Salsa
- Guacamole, vegan sour cream, salsa, black olives, green onions, lettuce, cilantro(optional toppings)
- Preheat the oven to 375 degrees(F.)
- Now, in a large non-stick skillet, heat the olive oil on medium high.
- Add the onion and garlic and sauté, reducing heat as needed, until the onion is translucent. About 3-4 minutes.
- Then add the vegan beef to the skillet, break apart into crumbles. Sauté until the vegan beef is completely brown, about 5 minutes.
- Next, pour the black beans, corn, crushed tomatoes and green chilies into the skillet. Stir to combine everything.
- Add the taco seasoning to the skillet, and stir to combine.
- Let everything simmer for 1-2 minutes. Then turn off the heat and let sit, while you start to put together the casserole.
- Now, you want to cut your tortillas into 2-3 inch strips so you can place them in your casserole dish, sort of like you would build a lasagna.
- Take an 11x8 inch casserole dish and line the bottom with the strips of tortilla. I usually do 3 in the center and then one on each side.
- Next, spread about 1/3 of the can of refried beans evenly on top of the layer of tortillas. Just do your best, it is a bit hard to spread and keep the tortillas in place.
- Then scoop about 1/3 of the taco mixture you cooked on top of that and spread evenly.
- Now, sprinkle 1/2 a cup of vegan cheddar on top of that.
- Repeat with another layer of tortillas, refried beans, taco mixture, cheddar. Then another layer of tortillas, beans, taco mixture (reserving the remaining cheese for the top). Then tortillas on top of that. Then spread the salsa on top of the tortillas and sprinkle the remaining cheddar on the very top.
- Bake for 20-30 minutes or until the top is browning and the vegan cheese is as melted as possible.
- Let cool for a few minutes, then cut into 9 or 12 squares and serve with the toppings of your choice.