Vegetarian Taco Casserole

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

Vegetarian Taco Casserole

Life is better lived with layers, including the layers of this easy vegetarian taco casserole. Serve this tasty vegan Mexican casserole with tortilla chips and your favorite toppings on the side!

Course Main Course

Cuisine American

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 285kcal

Author Marly McMillen

Equipment

9x13 Casserole Dish

Ingredients

1 tablespoon olive oil
1 cup yellow onion chopped
2 to 3 garlic cloves peeled and chopped
3 cups veggie crumbles
2 tablespoons taco seasoning
30 oz canned black beans (~2 cans) rinsed and drained
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

Cups - Metric

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 9x13 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!

Nutrition