Vegan taco casserole made with fresh veggies, nutritional yeast, and black beans.
A delicious vegan mexican recipe!
In case you can’t tell, I love mexican food!
As a vegan/vegetarian eater, it is one of the easiest and most flavorful meals to make and get tons of protein!
I even wrote a roundup of 28 vegetarian mexican recipes that I love!
This vegan taco casserole is one of my favorites.
It’s easy to make, budget friendly, and tastes amazing!
My husband and I couldn’t stop talking about how good it was.
I was expecting it to be good, but it was even better than I anticipated.
My husband had never had a casserole like this before and wasn’t sure what to expect but he loved it!
We love this when we are craving some good vegan taco food.
Like so many of my favorite recipes, this one starts with lots of garlic and onion.
I used a different blend of spices than I usually do, and added basil for a nice twist.
I was very happy with the finished product!
When you think of baked tortilla chips with salsa, you may think of soggy, but it’s not the case.
I’ve found that the sturdier the tortilla chip the better in this recipe, so choose a chip that is thicker if you can.
Some of the best bites in this casserole is from where the chips are chewy yet crispy, and loaded with flavor from the beans and salsa baking into them!
Not only is it one of my favorite foods, but it is loaded with protein!
The nutritional yeast gives this dish a cheese-like flavor.
I’ve tried to describe the taste of yeast cheese, but I can’t.
You just have to try it. It is perfect in this dish!
When reheating, I recommend the oven instead of microwaving, as it will keep that nice crispy/chewy texture without drying it out too much.
If you want another version of this vegan taco casserole, check out this one with just 10 minutes of prep!
More Vegan Mexican Recipes You Might Like
Vegan Taco Casserole Recipe: