Vegan Taco Casserole (Mexican Lasagna) Recipe
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.
- 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
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
- Preheat the Oven: Preheat your oven to 350ºF (175ºC) to prepare for baking the casserole.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
