Vegan Tortilla Casserole Recipes

VEGAN TORTILLA CASSEROLE

Vegan Tortilla Casserole image

This Vegan Tortilla Casserole is delicious and filling and perfect for social gatherings or just a quick weeknight dinner!

Provided by Whitney English

Categories main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 21

Ingredients

1 tablespoon olive oil
1 yellow onion, diced
1 clove garlic, chopped
1 tablespoon ground cumin
Two 15-ounce cans beans, rinsed and drained (I use black and kidney beans)
2 cups roasted diced butternut squash (or frozen cooked butternut squash, thawed)
1 can diced tomatoes with their juices
1/4 cup tomato paste
1 bunch kale, stems removed and leaves chopped (about 3 cups)
Kosher salt and freshly ground black pepper
Eight 8-inch whole-wheat tortillas (or corn tortillas, if gluten-free)
1 cup vegan shredded cheese or Cashew Cheese Sauce (recipe follows)
Chopped cilantro, for serving
Vegan sour cream, for serving
1/2 cup raw cashews
1 cup unsweetened almond milk
2 tablespoons nutritional yeast
1 tablespoon fresh lemon juice
1 clove garlic
1 1/2 teaspoons smoked paprika
1 teaspoon kosher salt

Steps:

Preheat the oven to 400 degrees F.
Heat the olive oil in a large skillet over medium heat. Add the onions, garlic, and cumin and cook, stirring occasionally, until the onions are softened, 3 to 4 minutes. Add the beans, squash, tomatoes and their juices, tomato paste and kale; season with salt and pepper. Cook, stirring occasionally, until the kale is wilted, 3 to 5 minutes. Set the vegetable filling aside.
In a 9-by-13-inch baking dish, layer 2 of the tortillas, 1/4 of the vegetable filling and 1/4 cup of the vegan cheese or cashew cheese sauce. Repeat the layers 3 times, ending with the cheese or cheese sauce.
Bake uncovered until the cheese is bubbly and the casserole is hot all the way through, about 20 minutes. Serve with cilantro and vegan sour cream.
Soak the cashews in a bowl with cold water for 8 to 12 hours. (Alternatively, "flash soak" them in a heatproof bowl with boiling water for 10 minutes.) Drain then transfer to a food processor or high-powered blender. Add the remaining ingredients and blend until smooth.

TORTILLA CASSEROLE

Tortilla Casserole image

Categories Salad Side Bake Vegetarian Summer Vegan

Yield 6 servings

Number Of Ingredients 13

Ingredients

One 15-to 16-ounce can pinto, pink, or black beans, drained and rinsed
One 15-to 16-ounce can crushed tomatoes
One 4-ounce can chopped mild green chiles
2 cups frozen corn kernels, thawed
2 scallions, minced
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
Oil for the dish
10 corn tortillas
1 1/2 cups grated vegan Monterey Jack, Cheddar or nacho cheese
Steamed vegetables, optional (see Variation)
Salsa (red or green)
Vegan Sour Cream (page 213), optional

Steps:

Preheat the oven to 400°F.
Combine the beans, tomatoes, chiles, corn, scallions, cumin, and oregano in a mixing bowl. Mix thoroughly.
Lightly oil a wide, shallow 2-quart rectangular or round casserole and layer as follows: 5 tortillas, overlapping one another; half of the bean mixture; half of the cheese; and the optional vegetable layer. Repeat the tortilla, bean, and cheese layers.
Bake the casserole for 12 to 15 minutes, or until the cheese is bubbly. Let stand for a minute or two, then cut into squares or wedges to serve. Pass the salsa and optional sour cream for topping.
variation
For the optional vegetable layer, use either 10 to 12 ounces lightly steamed and well-drained baby spinach or lightly sautéed thin slices of zucchini and/or yellow summer squash; you'll need two medium squashes for this.
menu suggestions
If you're not making the optional squash layer in the casserole, Zucchini and Summer Squash Sauté (page 209) is a good side dish with this meal. If you want the meal to be more substantial, cook some quinoa while the casserole is in the oven. Add some curly lettuce and cherry or grape tomatoes to garnish the plate.
Serve with microwaved white or sweet potatoes and Creole Coleslaw (page 178). Or, to keep this meal as easy as possible, serve with a simple green salad rather than the slaw.
nutrition information
Calories: 295
Total Fat: 10g
Protein: 9g
Carbohydrates: 45g
Fiber: 9g
Sodium: 315mg

VEGAN ENCHILADA BAKE

Vegan Enchilada Bake image

Casserole-style vegan enchiladas.

Provided by Erica Anderson

Categories 100+ Everyday Cooking Recipes Vegetarian Protein Seitan

Time 1h

Yield 6

Number Of Ingredients 8

Ingredients

1 cup crushed tomatoes
2 cups cooked white rice
1 (15 ounce) can vegetarian refried beans
½ (16 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
8 ounces sliced seitan
½ (8 ounce) package shredded mozzarella-style vegan cheese (such as Daiya®)
9 (6 inch) corn tortillas
1 (15 ounce) can green enchilada sauce

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Pour crushed tomatoes into the bottom of a casserole dish. Layer 1/3 of the rice, 1/3 of the beans, 1/3 of the diced tomatoes, 1/3 of the seitan, 1/3 of the vegan cheese, 1/3 of the tortillas, and 1/3 of the enchilada sauce into the dish, in that order. Repeat with 2 more layers.
Bake in the preheated oven until vegan cheese melts and casserole is heated through, about 45 minutes.

Nutrition Facts : Calories 395.1 calories, Carbohydrate 57.5 g, Fat 8.4 g, Fiber 9.4 g, Protein 21.9 g, SaturatedFat 3.4 g, Sodium 1158 mg, Sugar 2 g

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