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A plate of vegan and dairy-free Mexican casserole

Vegan Taco Casserole

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5 from 2 reviews

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 Scale
  • 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

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.

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

Find it online: https://www.cleaneatingkitchen.com/vegan-taco-casserole/