Best 3 Vegan Mexican Casserole Recipes

**Vegan Mexican Casserole: A Flavorful Fusion of Plant-Based Goodness**

Embark on a culinary journey to the vibrant streets of Mexico with our tantalizing vegan Mexican casserole. This delectable dish is a symphony of flavors and textures, featuring a hearty combination of vegetables, beans, and spices, all enveloped in a rich and flavorful sauce. Whether you're a seasoned vegan or simply seeking a plant-based adventure, this casserole promises a satisfying and wholesome meal. It's perfect for cozy dinners, potlucks, or meal prepping for busy weekdays. Discover the hidden gems of Mexican cuisine as we take you through three unique casserole recipes, each offering a distinct twist on this classic dish. From the zesty "Easy Vegan Mexican Casserole" to the smoky "Black Bean and Sweet Potato Casserole" and the hearty "Poblano and Corn Casserole," there's a flavor profile to suit every palate. Get ready to tantalize your taste buds and indulge in the vibrant flavors of Mexico, all while enjoying the satisfaction of a guilt-free, plant-based meal.

Check out the recipes below so you can choose the best recipe for yourself!

MEXICAN LASAGNA CASSEROLE (VEGAN)

Mexican Lasagna Casserole (Vegan) image

This dish makes for a delicious and filling meal. It's a hit with vegans and meat eaters alike and goes great with a side of corn chips!

Provided by A.B. Hall

Categories One Dish Meal

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 16

Ingredients

1 large bell pepper, diced
1 large onion, diced
2 medium tomatoes, diced
2 cups salsa
1/2 bunch fresh cilantro, chopped finely (more or less to taste)
1 bunch fresh chives, chopped
2 garlic cloves, minced
1 teaspoon cumin
4 1/2 ounces black olives, sliced
10 corn tortillas
1 (15 1/4 ounce) can corn, drained
3 (16 ounce) cans refried beans
1 (16 ounce) can black beans, rinsed and drained (can use ranchero or other bean if desired)
1 (15 ounce) can enchilada sauce (optional)
1 teaspoon chili powder (optional)
1/2 jalapeno pepper (finely chopped) (optional)

Steps:

Preheat oven to 375°F.
In a non-stick pan with a little water (1 tbsp.), sauté the pepper, garlic, and onion for about 5-10 minutes, or until softened (not too long, the onions are SO good crunchy).
Place mix in a medium bowl and add diced tomatoes, cilantro (alternately, the cilantro can be sprinkled in as two layers, if easier) and chives. Mix well and set aside.
Spray a 9 X 13-inch baking pan with non-stick spray. Line the bottom with a layer of tortillas (cut some of them to fit, if desired). Cover most of the bottom of the pan. For reference: I use four tortillas on the bottom, three for the next layer and three for the final layer.
Place 1 ½ cans of the refried beans in a small bowl, stir, and spread evenly over the tortillas.
Cover the refried beans with half of the pepper-onion-tomato mixture.
Sprinkle entire dish lightly with 1/2 tsp cumin.
Cover with half the can of corn.
Cover with half the can of beans.
Cover with 1/2 THE SALSA, add another layer of tortillas and REPEAT above layers (steps 5-9).
Cover with a final layer of tortillas.
Sprinkle with black olives.
Top with the remaining 1 cup salsa.
Bake for about 30 minutes or until hot throughout. If allowed to cool for about 10 minutes, it will be easier to cut.

MEXICAN LAYERED CASSEROLE VEGAN(3.5 POINTS)

Mexican Layered Casserole Vegan(3.5 Points) image

Make and share this Mexican Layered Casserole Vegan(3.5 Points) recipe from Food.com.

Provided by punkyluv

Categories Rice

Time 1h

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

1/4 cup water
1 small onion (chopped )
1 medium green bell pepper (chopped)
1 garlic clove (minced )
15 ounces kidney beans, canned (drained and rinsed)
15 ounces black beans, canned (drained and rinsed )
1 1/2 cups frozen corn kernels
1 1/2 cups cooked brown rice
1 1/2 cups tomato sauce
4 ounces chopped green chilies
2 teaspoons chili powder
2 teaspoons ground cumin
4 cups enchilada sauce
12 corn tortillas (soft)
green onion (finely chopped)

Steps:

Place the water in a large pan with the onion, green pepper, and garlic. Cook over medium heat, stirring frequently, until softened, about 5 minutes. Add the beans, corn, rice, tomato sauce, chilies, chili powder, and cumin. Stir to mix, then cook over low heat until warmed through, about 10 minutes. Remove from the heat and set aside.
Preheat the oven to 350º. Pour about 1/2 cup of the enchilada sauce into the bottom of a 13 x 9-inch casserole dish and spread evenly over the bottom. Pour the rest of the enchilada sauce into a bowl. Dip 4 of the tortillas, one at a time, into the enchilada sauce, then layer them in the bottom of the casserole dish.
Spread half of the bean mixture over the tortillas. Repeat with the next 4 tortillas and the remaining mixture. Finish with the last 4 tortillas. Pour the remaining enchilada sauce over the top and spread evenly. Sprinkle with the chopped green onion.
Cover and bake for 40 minutes. Remove from the oven and let rest 5 minutes before serving. Serve with salsa to spoon over the top, if desired.
Serving Size : 8.

VEGAN MEXICAN CASSEROLE

Vegan Mexican Casserole image

This is a Mexican casserole recipe from my mother that I translated to vegan. I love this recipe and so does my non-vegan wife. (I add real cheese to her portion and top it with real sour cream.) It is easy to change and transform to make it your own. Enjoy!

Provided by David Steenhoek

Categories Main Dish Recipes Casserole Recipes

Time 1h6m

Yield 8

Number Of Ingredients 13

Ingredients

1 tablespoon vegetable oil
½ yellow onion, diced
3 cloves garlic, diced
18 ounces soy chorizo
1 (15 ounce) can black beans
1 (15 ounce) can tomato sauce
3 tomatoes, diced
1 (4 ounce) can diced jalapeno peppers
1 (4 ounce) can diced green chilies
1 package chicken taco seasoning mix
½ bunch cilantro
4 (8-inch) wheat soft taco shells
1 (8 ounce) package vegan Cheddar cheese

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Combine onion and garlic in a skillet over medium-high heat. Saute until fragrant, about 1 minute. Add chorizo, black beans, tomato sauce, diced tomatoes, jalapeno peppers, and green chiles. Cook until bubbling, 5 to 7 minutes. Stir in taco seasoning and cilantro and remove from heat.
Spread 1 cup of the chorizo mixture on the bottom of a 9x13-inch baking pan. Add 2 tortillas to cover. Add half the remaining chorizo mixture and top with vegan Cheddar cheese. Add remaining tortilla shells and remaining chorizo mixture.
Bake in the preheated oven until bubbling hot, about 30 minutes.

Nutrition Facts : Calories 431.7 calories, Carbohydrate 42.4 g, Fat 20.2 g, Fiber 7.5 g, Protein 19.8 g, SaturatedFat 6.8 g, Sodium 2413.3 mg, Sugar 5.1 g

Tips:

Use a variety of vegetables. This will add flavor, texture, and nutrients to your casserole. Some good options include corn, black beans, bell peppers, onions, and zucchini.
Don't overcook the vegetables. You want them to be tender, but still have a bit of a crunch.
Use a flavorful sauce. This will help to bring all of the ingredients together and make your casserole more delicious. Some good options include salsa, enchilada sauce, or taco sauce.
Top your casserole with cheese, sour cream, and guacamole. This will add a delicious and creamy touch.
Serve your casserole with your favorite sides. Some good options include rice, beans, or tortillas.

Conclusion:

Vegan Mexican casserole is a delicious and easy-to-make dish that is perfect for any occasion. It is packed with flavor and nutrients, and it can be customized to your liking. So next time you are looking for a satisfying and healthy meal, give this recipe a try.