Vegan Taco Casserole

This multi-layer Vegan Taco Mexican Casserole recipe is easy to make and super satisfying. The creamy refried beans paired with salsa, crunchy chips and lettuce make for a perfect meal that is plant-based, dairy-free, and gluten-free.

If you love easy Mexican inspired meals, then this simple yet healthy Taco Casserole is for you! This recipe is a definite crowd-pleaser and it’s a perfect recipe if you’re avoiding meat, dairy, or can’t tolerate gluten.

Try this delicious recipe and it may just sneak into your weekly dinner rotation.

Why You Need This Recipe

• Layered Taco Casserole is a no fuss meal. Your favorite store-bought salsa adds a punch of flavor without any additional work.
• This gluten-free Mexican casserole is also dairy-free and allergen friendly. Just be sure to get refried beans without lard for a vegan casserole.
• It’s a cinch to prep. You can prep the refried beans and salsa mixture ahead of time so all you have to do is pop it into the oven when it’s dinner time.
• If you love a good bean dip, then you’ll love this recipe! It has similar flavors, but it’s served warm and has more vegetables.

Key Ingredients

Refried beans are the perfect rich and creamy protein base.

Salsa packs in flavor with minimal effort.

Onion & bell pepper add fresh vegetables and additional flavor to the salsa mixture.

Tortilla chips are the perfect crunchy contrast to the creamy refried beans.

Recipe Steps

Step One

Preheat the oven and spray a baking dish with nonstick spray. Spread a can of refried beans into the bottom of the baking dish then set aside.

Step Two

In a medium skillet, sauté the onion and bell pepper until softened. Turn off the heat and stir in the seasonings and salsa.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Step Three

Transfer the salsa mixture to the baking dish and spread evenly over the refried beans.

Step Four

Bake the casserole for 15 minutes.

Step Five

Remove the casserole from the oven and then break tortilla chips on top of the casserole.

Step Six

Top the casserole with shredded lettuce, black olives, and sliced avocado then serve it hot.

Recipe Tips & Substitutions

• Store any leftovers covered in the refrigerator for up to 4 days. Reheat before serving.
• You could also add your favorite brand of dairy-free cheese to the salsa mixture before you bake the casserole if you like.
• If you love a spicy kick you can mince up a jalapeno and sauté it with the onions and bell peppers. Or for a quicker way to add heat, just buy spicy salsa instead of mild.

Recipe FAQs

More Vegan Main Dish Recipes You Might Like

• Copycat Costco Quinoa Salad Recipe
• Instant Pot 15 Bean Soup
• Gluten-Free & Vegan Gnocchi Recipe

Or, check out my entire index of vegan and gluten-free recipes!

Vegan Taco Casserole

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This multi-layer Vegan Taco Mexican Casserole recipe is easy to make and super satisfying. The creamy refried beans paired with salsa, crunchy chips and lettuce make for a perfect meal that is plant-based, dairy-free, and gluten-free.

• Total Time: 45 minutes
• Yield: 6 1x

Ingredients

Units USM Scale 1x2x3x

• Nonstick cooking spray
• 1 16–ounce can refried beans
• 1 tablespoon cooking oil (I use avocado oil or olive oil; see my post about the healthiest cooking oils)
• 1/2 onion, diced
• 1 red bell pepper, cored and chopped
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 of a 15-ounce jar of prepared salsa (about 1 1/2 cups)
• 1/2 of a 14-ounce bag of tortillas chips (about 3 cups)
• 2 cups shredded or chopped romaine lettuce
• 1 2.25–ounce can sliced black olives, drained
• 1 ripe avocado, sliced

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Instructions

1. Preheat your oven to 350°F. Lightly spray a 9×13-inch baking dish with nonstick cooking spray.
2. Open the can of refried beans and use a spatula to spread them into an even layer on the bottom of the baking dish. Set the baking dish aside while you cook the vegetables.
3. In a medium skillet, heat the oil over medium heat. Add the onion and bell pepper and cook for 3-4 minutes, or until the vegetables have softened.
4. Turn off the heat on the stovetop and stir in the ground cumin, chili powder, and salsa.
5. Use a spatula to transfer the vegetable and salsa mixture to the top of the baking dish.
6. Bake the casserole for 15 minutes.
7. When the casserole is done baking, remove it from the oven. Use your hands to break the tortillas chips into bite-sized pieces and spread them on top of the casserole.
8. Finally, top the casserole with shredded lettuce, chopped black olives, and sliced avocado. Serve hot.

Notes

1. Store any leftovers covered in the refrigerator for up to 4 days. Reheat before serving.
2. You could also add your favorite brand of dairy-free cheese to the salsa mixture before you bake the casserole if you like.
3. If you love a spicy kick you can mince up a jalapeno and sauté it with the onions and bell peppers. Or for a quicker way to add heat, just buy spicy salsa instead of mild.

• Author: Carrie Forrest, MPH in Nutrition
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main dish
• Method: Oven
• Cuisine: Mexican
• Diet: Vegan

Nutrition

• Serving Size:
• Calories: 325
• Sugar: 3.5 g
• Sodium: 717.2 mg
• Fat: 15.5 g
• Saturated Fat: 2 g
• Carbohydrates: 40.1 g
• Fiber: 8.6 g
• Protein: 7.7 g
• Cholesterol: 0 mg

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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition. She is a top wellness and food blogger with nearly 10 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send Carrie a message through her contact form.