Vegan Taco Casserole (Mexican Lasagna) Recipe

Introduction

This Vegan Taco Casserole is a flavorful and comforting dish that combines all your favorite Mexican ingredients in a layered, lasagna-style bake. Perfect for a family dinner or meal prep, it’s packed with protein-rich tofu, beans, and a spicy kick from taco seasonings.

Ingredients

• 1 yellow onion (finely diced)
• 3 cloves of garlic (crushed)
• 1½-2 tbsp taco seasonings (see notes if using your own spices)
• 16 oz extra-firm or firm tofu (vegan meat crumbles work too)
• 15 oz canned petite diced tomatoes
• 15 oz canned corn (drained, or use the kernels from 2 fresh cobs, or about 2 cups of frozen corn)
• 15 oz black beans (rinsed and drained)
• Salt and pepper (to taste)
• 8-10 wheat tortillas
• 16 oz salsa
• Vegan cheese shreds or vegan white sauce

Instructions

1. Step 1: Preheat the oven to 350ºF.
2. Step 2: Warm up a large pan with a little oil, then add the diced onion with a pinch of salt. Cook on medium-high heat for 5-7 minutes until softened, then add the crushed garlic and taco seasoning. Cook for another 1-2 minutes while stirring often.
3. Step 3: Crumble the block of tofu using your hands or fingers directly into the pan. Add the rinsed black beans, canned tomatoes, and corn. Stir well and cook uncovered for about 10 minutes to blend the flavors.
4. Step 4: Cut the tortillas in half or into strips. Spread about ⅓ cup of salsa evenly on the bottom of a baking dish.
5. Step 5: Layer half of the cut tortillas over the salsa so they cover the dish, overlapping slightly if needed. Spread half of the tofu-bean mixture evenly on top.
6. Step 6: Drizzle half of the vegan cheese sauce or sprinkle half the vegan cheese shreds over the tofu-bean layer. Dollop about ⅓ cup of salsa on top.
7. Step 7: Repeat the layers with the remaining tortillas, tofu-bean mixture, cheese, and salsa.
8. Step 8: Cover the dish with aluminum foil and bake for 20 minutes. Then remove the foil and bake uncovered for another 10-15 minutes until bubbly and slightly browned on top.
9. Step 9: Take the casserole out of the oven and let it rest for 5 minutes before slicing. Serve with vegan sour cream, avocado or guacamole, fresh cilantro, and hot sauce if desired.

Tips & Variations

• Use your favorite homemade taco seasoning blend if you prefer to control the spice levels and salt content.
• Substitute black beans with pinto or kidney beans for a different texture and flavor.
• Try corn tortillas for a gluten-free option, but note they are more delicate and require gentle handling.
• Mix in some chopped bell peppers or mushrooms with the tofu mixture for added veggies.
• If you don’t have vegan cheese, a creamy cashew sauce can be a delicious and dairy-free alternative.

Storage

Store any leftover casserole in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm slices in the oven at 350ºF until heated through. This dish also freezes well—wrap tightly and freeze for up to 2 months, then thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole a day before baking. Keep it covered in the refrigerator and bake just before serving, adding a few extra minutes to the baking time if it’s cold from the fridge.

Can I use different proteins instead of tofu?

Absolutely. Vegan meat crumbles or cooked lentils work great as substitutes and will provide a similar hearty texture in the casserole.

Vegan Taco Casserole (Mexican Lasagna) Recipe

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This Vegan Taco Casserole, also known as Mexican Lasagna, is a hearty and flavorful plant-based dish perfect for dinner. Layers of seasoned tofu, black beans, corn, tomatoes, salsa, and vegan cheese are baked between wheat tortillas to create a delicious, cheesy casserole that’s both satisfying and nutritious. It combines classic Mexican flavors with a comforting layered format, ideal for family meals or gatherings.

• Author: luca
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: Mexican
• Diet: Vegan

Ingredients

Scale 1x2x3x

Base and Vegetables

• 1 yellow onion, finely diced
• 3 cloves of garlic, crushed
• 15 oz canned petite diced tomatoes
• 15 oz canned corn, drained (or kernels from 2 fresh cobs or about 2 cups of frozen corn)
• 15 oz black beans, rinsed and drained

Protein and Seasonings

• 16 oz extra-firm or firm tofu (or vegan meat crumbles as substitute)
• 1½–2 tbsp taco seasonings (store-bought or homemade blend)
• Salt and pepper, to taste

Other Ingredients

• 8–10 wheat tortillas
• 16 oz salsa
• Vegan cheese shreds or vegan white sauce
• Oil, for cooking (e.g., olive oil or vegetable oil)

Instructions

1. Preheat the Oven: Preheat your oven to 350ºF (175ºC) to prepare for baking the casserole.
2. Sauté Aromatics and Cook Tofu Mixture: Heat a large pan over medium-high heat with a small amount of oil. Add the finely diced onion along with a pinch of salt and cook for 5-7 minutes until softened. Add crushed garlic and taco seasoning, stirring continuously for 1-2 more minutes. Crumble the tofu directly into the pan and mix in the rinsed black beans, canned tomatoes, and corn. Cook uncovered for about 10 minutes, stirring occasionally, to meld the flavors and allow excess moisture to evaporate.
3. Prepare Tortilla Layers: Cut tortillas in half or into strips to fit your baking dish. Spread about ⅓ cup of salsa across the bottom of your lasagna or casserole dish to prevent sticking and add flavor.
4. Assemble First Layer: Arrange half of the cut tortillas over the salsa to cover the base, allowing some overlap. Spread half of the tofu-bean mixture evenly on top of the tortillas. Drizzle or sprinkle half of the vegan cheese or white sauce over the tofu layer, then add dollops of about ⅓ cup salsa evenly across this layer.
5. Assemble Second Layer: Cover with remaining tortillas, spreading them evenly. Add the rest of the tofu-bean mixture, followed by the remaining vegan cheese or white sauce. Finish by dolloping the remaining salsa over the top layer. You may use the rest of the salsa jar or reserve some for serving.
6. Bake the Casserole: Cover the dish tightly with aluminum foil and bake in the preheated oven for 20 minutes. Afterward, remove the foil and continue baking uncovered for an additional 10-15 minutes until the casserole is heated through and the cheese is melted.
7. Rest and Serve: Remove from the oven and let the casserole rest for 5 minutes before slicing. Serve warm with optional sides such as vegan sour cream, avocado or guacamole, fresh cilantro, and hot sauce to enhance the flavors.

Notes

• You can substitute the tofu with vegan meat crumbles for a different texture.
• Adjust the amount of taco seasoning according to your spice preference.
• Using fresh corn provides a sweeter flavor, but canned or frozen corn works well too.
• If vegan cheese is unavailable, a homemade vegan white sauce can be used as a creamy alternative.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture retention.

Keywords: vegan taco casserole, Mexican lasagna, vegan casserole, tofu recipe, plant-based dinner, vegan Mexican recipe, easy vegan bake