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Festive Black bean vegan Mexican casserole

Yields8 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins

Black bean vegan Mexican casserole is a potluck favorite wherever you go. Easy to make and oh so delicious. Make a batch tonight! Recipe Inspiration: Zucchini chilaquiles by

vegan mexican casserole hot of the oven feature photo

Secret Mexican Spice Mix
 2 tsp ground cumin
 1 tsp chili powder
 ½ tsp cilantro flakes
 ½ tsp black pepper
 ¼ tsp paprika
Vegan Mexican casserole items
 1 ½ tbsp extra-virgin olive oil
 1 cup minced onions
 1 green bell pepper (chopped)
 2 cans fire roasted tomatoes (14.5 oz each)
 2 cans black beans (drained and rinsed 14.5 oz each)
 2 medium zucchini (quartered lengthwise and thinly sliced)
 12 corn tortillas
 8 oz cheddar-style nondairy cheese (Try Daiya brand)
Optional Carefree Garnish
 Vegan sour cream (We like Tofutti)
 Green onions (chopped)

Preheat the oven to 400ยบ F.


In small glass bowl, mix spices together.


In a food processor, add 1 - 1/2 cans of tomatoes and 1/2 cup minced onions. Blend until semi-smooth. Add Mexican spice mix. Blend for 30 seconds.


Heat oil in a large saucepan. Saute 1/2 cup onions until translucent. Add the green pepper and zucchini. Stir fry until vegetable soften. (about 2 minutes) Reduce heat to simmer and add tomato blend. Simmer for 5 minutes.


In lightly oiled 9 x 13 baking dish, create 2 layers of ingredients as follows: 1 layer corn tortillas. 1 layer tomato mixture. 1 layer beans. 1 layer cheese shreds. Repeat same pattern.


Bake for 15 to 20 minutes, or until the cheese is bubbly. Remove from oven. Let stand for 5 to 10 minutes,

full tray photo of vegan mexican casserole


Cut into squares and serve on plates. Apply optional garnish as you wish. Another awesome recipe to consider is Vegan Jackfruit Chili.

Nutrition Facts

Servings 8