Looking for a delicious and healthy vegan dish that’s packed with flavor? Look no further than this Mexican Tortilla Casserole, also known as Vegan Enchilada Lasagna. It’s loaded with veggies and made with gluten-free tortillas, making it a perfect option for those with dietary restrictions. The best part? It’s quick and easy to make, and you can even prepare it in advance!

If you’re a fan of Mexican cuisine, you’re in for a treat! This cheesy vegan Tortilla Bake takes inspiration from traditional lasagna and enchiladas, combining the best of both worlds. The result is a mouthwatering dish that will leave you wanting more. Trust me, you won’t believe how good it tastes until you try it for yourself!

Growing up, my mom used to make traditional Lasagna and Potato Bake quite often. These simple casseroles were the perfect solution for a quick and satisfying dinner. So I wondered, why not put a Mexican twist on this classic dish? And that’s how this Mexican Tortilla Casserole was born!

Making this casserole is a breeze. Start by roasting your veggies with your favorite spices. While they cook, cut your corn or flour tortillas into strips for easier layering. Next, assemble your Tortilla Lasagna by spreading a little bit of tomato sauce on the bottom of a baking dish. Layer half of the tortilla strips, followed by half of the veggies, vegan chipotle mayonnaise (optional), tomato sauce, and non-dairy cheese. Repeat the layers and bake for about 15 minutes until the cheese is perfectly melted and bubbling. Yum!

I love adding a variety of Mexican veggies to my Tortilla Casserole, such as black beans, corn, red and green bell peppers, and onions. However, feel free to get creative and add your favorite combination of vegetables. Grated sweet potatoes or spinach would be delightful additions, especially if you enjoy my Sweet Potato Quesadillas.

You can also play around with the sauce. Whether you prefer tomato sauce, enchilada sauce, or salsa sauce, it’s up to you. You can even add refried beans or your favorite taco seasonings for an extra kick. And if you’re not a fan of non-dairy cheese and vegan mayonnaise, you can try my vegan cheese sauce or creamy sweet potato sauce as substitutes. The possibilities are endless!

This Mexican Tortilla Casserole is not only delicious but also fits into a variety of dietary preferences. It’s vegan, gluten-free, dairy-free, meat-free, egg-free, and plant-based. And don’t worry, it’s still protein-rich and satisfying. It’s the perfect choice for anyone looking for a healthy and flavorful meal.

As I mentioned earlier, this recipe is incredibly simple to make. I prefer making a Vegan Enchilada Lasagna over traditional Enchiladas because there’s no need to roll anything up. Plus, it’s a great option when you’re short on time. Serve it immediately, reheat leftovers the next day, or freeze for future meals. This Mexican Tortilla Casserole is a total time saver without compromising on taste!

If you’re a fan of Mexican cuisine or simply looking for a new delicious and healthy recipe, this Mexican Tortilla Casserole is for you. It’s easy to make, packed with flavor, and can be customized to your taste. I hope you enjoy making and savoring this mouthwatering dish as much as I do!

Author: Bianca Zapatka

Ingredients

• 2 tsp olive oil
• 1 red onion, minced
• 1 garlic clove, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 tsp cumin
• 1 tsp red pepper powder or chili powder
• 1 14 oz can black beans, drained & rinsed
• ⅔ can sweet corn (190g), drained & rinsed
• 1 ½ cup tomato sauce (360ml) or enchilada sauce
• ⅔ tsp salt or to taste
• 6 corn tortillas, 8/9-inch (20/22cm)
• ⅓ cup vegan mayonnaise or aioli, sour cream
• 1 chipotle pepper in adobo sauce or sub chili sauce
• 1 ½ cups non-dairy cheese (170g)
• guacamole for topping

Instructions

• Preheat the oven to 400°F (200°C). Lightly grease a 9×9 inch (21x21cm) baking dish (or a similar sized pan).
• Heat the oil in a large skillet and add the onion, garlic, bell peppers, cumin, and red pepper powder. Stir for a few minutes until the veggies are nicely browned on the outside and the spices are fragrant, about 3-5 minutes. Add the beans and corn. Stir to combine, season with salt to taste, and set aside to cool a bit.
• Cut tortillas into strips.
• Blend the chipotle pepper and mix it with the vegan mayonnaise.
• Assemble the casserole by spreading a little bit of tomato sauce on the bottom of the baking dish. Then add half of the tortilla strips, allowing them to overlap. Next, add half of the veggies, spreading them out evenly. Drizzle over the vegan chipotle aioli and half of the remaining tomato sauce, smoothing it out evenly. Then sprinkle over half of the non-dairy cheese.
• Repeat the layers, adding the remaining tortilla strips, veggies, tomato sauce, and finish with the rest of the cheese.
• Cover the baking dish with aluminum foil or baking paper and bake for 15 minutes. Remove the foil and bake for approx. 5-8 minutes longer until the casserole has cooked through and the cheese is perfectly melted.
• Allow the casserole to cool for 3-5 minutes before cutting into squares. Serve with guacamole and fresh herbs or other garnishes of your choice. Enjoy!
• This casserole will keep in the refrigerator for up to 5 days, making it a great weeknight dinner option you can quickly reheat in the microwave. You can also wrap it into individual servings and freeze it.
• Feel free to add other vegetables or make this casserole with a thick and creamy vegan cheese sauce, such as my Vegan Mac and Cheese Sauce or my Sweet Potato Pasta Sauce, and use it instead of grated cheese. For more tips and suggestions, refer to the text above.

Author: Bianca Zapatka