Vegan Taco Casserole

This tasty vegan Taco Casserole recipe is like a taco salad in casserole form and is a breeze to assemble! This bean and cheesy taco casserole is loaded with your favorite Mexican flavors and makes for a fun change of pace for taco night.

A slice of vegan taco casserole sits on a plate with tortilla chips. The rest of the casserole is behind it.

Life is all about layers. Think about it. The longevity of a tree is measured by the rings within its trunk, each ring representing a year layered one within the other. Our earth has layers that begin with the crust, to its mantle, and down to its very core.

There are lots of other things with layers like buildings, plots, and even photoshop files. Onions. Onions definitely have layers. So I’m just going to add one more thing to the list of my life layers: Vegan Taco Casserole.

By its very nature a casserole is all about the layer. So, that brings me to today’s vegan taco and dairy free casserole.

How to Make Vegan Taco Casserole

This vegan taco bake is a favorite go-to recipe because it’s so easy and so delicious! It’s perfect for meal prepping because you can make this on the weekend and enjoy leftovers throughout the week.

What really makes this vegetarian taco casserole recipe so special is the simple list of ingredients.

  • chopped onion
  • garlic
  • olive oil
  • veggie crumbles (use gluten free to make this a gluten free casserole)
  • taco seasoning
  • ground cumin
  • canned black beans
  • salsa (use mild, medium or hot based on your preferences)
  • crushed tortilla chips
  • vegan cheese shreds
  • sliced black olives
  • canned corn.

That’s it! Pretty simple. What I love even more is how easy this casserole comes together! Let’s talk about the steps to make it.

Step One: Sauté Onions, Crumbles, Garlic & Seasoning

In a skillet over medium heat you’ll add the oil and the chopped onions. Cook these for around 5 – 7 minutes, until the onions are just starting to become tender. Add the chopped garlic, veggie crumbles, taco seasoning, and cumin. Stir that all together and continue cooking over medium heat.

A skillet is full of beans and other ingredients to make vegan taco casserole.

Step Two: Add Beans, Cheese & Corn

Next, add the beans, salsa, corn, and half of the cheese. Stir this all together and cook for another minute, and then remove from heat.

A bean mixture has been poured over crumbled tortilla chips in a casserole dish.

Step Three: Make the Casserole and Bake

Place the crushed tortilla chips across the bottom of a 9X13 baking dish. Then spoon the bean mixture over the tortilla chips layer. Use a spatula to spread it evenly across the pan. Top with sliced black olives and the remaining cheese shreds.

A hand holds vegan cheese and is distributing it over the top of a casserole.

I like to cover the pan with a sheet of foil to encourage the cheese to melt more evenly. Be sure to crimp the edges of the foil around the pan to create a nice seal to trap in the heat and melt that vegan cheese!

Then, place the pan in the oven and bake for 15 – 20 minutes or until the cheese is mostly melted. Next, use tongs to remove the foil and bake for another 10 minutes, until the edges turn golden brown. 

Your vegan taco casserole is done now! Remove it from the oven and cool slightly. In fact, this dish only gets better when it’s had some time to cool so you can even make it the day before you need it. Then reheat it for serving.

Two hands hold a casserole dish full of freshly baked vegan taco casserole with vegan sour cream on top.

How to Serve Vegan Taco Casserole

When you’re ready to serve the vegan taco casserole, be sure to add your favorite toppings. Here are some of my favorites:

  • Vegan sour cream is amazing on top
  • Sliced green onions is a nice touch
  • Vegan guacamole is delicious as a condiment
  • Chopped tomatoes add flavor and color
  • Add some cilantro to the top too
  • There’s already corn baked in the casserole but some fresh corn salsa on top is so good!

Life is better lived with layers…that’s my story and I’m sticking to it.

A closeup of a slice of a Mexican casserole on a plate surrounded by tortilla chips.

I hope you love this recipe as we do! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!

A closeup of a slice of a Mexican casserole on a plate surrounded by tortilla chips.

Vegan Taco Casserole

Life is better lived with layers, including the layers of this Easy Vegan Taco Casserole.
4.34 from 3 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: Vegan Taco Casserole
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 9
Calories: 291kcal
Author: Namely Marly

Ingredients

  • 1 tablespoon olive oil
  • 1 cup yellow onion chopped
  • 2 – 3 garlic cloves peeled and chopped
  • 3 cups veggie crumbles
  • 2 tablespoons taco seasoning
  • 2 15 oz can black beans rinsed and drained
  • 15 14.5 oz can corn drained
  • 2 cups salsa mild, medium or hot
  • 2 cups crushed tortilla chips
  • 2 cups vegan Tex-Mex cheese shreds (or use vegan cheddar shreds)
  • Toppings: guacamole, vegan sour cream, green onion slices, tomatoes, chopped cilantro, black olives, chopped greens

Instructions

  • Move the oven rack to the middle position. Preheat oven to 375°F.
  • In a skillet combine the oil and onions. Sauté over medium heat until the onions are tender, about 5 minutes. Add the garlic, veggie crumbles, and taco seasoning. Continue cooking over medium heat while stirring to combine. Next, add the beans, corn, salsa and half of the cheese. Stir to combine and remove from heat.
  • Place the crumbled tortilla chips across the bottom of a 9×13 baking dish.
  • Spoon the bean mixture over the tortilla chips layer, spreading it evenly across the pan. You may need to use a spoon to press the mixture gently into the corners of the pan. Top with remaining cheese shreds.
  • Cover with a sheet of foil and place in the oven to bake for 10 minutes or until the cheese is melted. Use tongs to remove the foil and bake for another 10 minutes, until the edges turn golden brown.
  • Remove from the oven. Cool slightly. Serve warm with guacamole, vegan sour cream or your other favorite toppings!

Recommended Equipment

Nutrition Facts
Vegan Taco Casserole
Amount Per Serving
Calories 291 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 3g15%
Sodium 932mg39%
Potassium 304mg9%
Carbohydrates 33g11%
Fiber 5g20%
Sugar 5g6%
Protein 9g18%
Vitamin A 329IU7%
Vitamin C 3mg4%
Calcium 87mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

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12 Responses to Vegan Taco Casserole

    • Hi Susan! Yes, definitely you can make this dish early. It’s the type of dish where the flavors get even better, if you ask me! Hope you enjoyed good food with good company!

  1. I made this last night for my family to try it out BEFORE making it for a group of meat eaters. We all thought it was delicious, but found it a little dry/crumbly. Do you think I could add a little more olive oil or some water to make it more moist and juicy?

    • Hi Linda. Thanks for your comment! I updated the recipe to indicate using 2 cups of salsa in this recipe. I used this recipe in my cookbook and I think adding more salsa solves that problem. It’s such a tasty recipe — especially with that crispy corn tortilla crust!

  2. I didn’t see an amount for the cumin so I guessed — could’ve used a bit more. Also, the directions don’t say when to add the corn, but I assume it should be added with the beans & salsa? I wonder if the tortilla chips dry it out? I increased the chips but will probably add more next time & add an extra 8-10 oz salsa. Great flavor, though. I served flavored rice & guacamole on the side.

    • Hi Valerie! The cumin was a leftover from when I was recipe testing. I removed it. Thanks for that! I figure most taco seasoning has cumin in it, but now that I’m reading your comment again, I’ll go ahead and add a note suggesting that adding some cumin is optional. I’m with you in that I like a lot of cumins, but sadly, my hubby is not a fan of the flavor! Thanks for the note about the corn. That is fixed too. Love your side dishes!

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