Vegan Taco Casserole
The best vegan taco casserole recipe with nutritional yeast, seasoned black beans, fresh lime juice, and tortilla chips.
Servings: 4 servings
Ingredients
- 1 medium onion chopped
- 7 cloves of garlic finely chopped or minced
- 1 ½ teaspoon chili powder
- 2 teaspoons cumin
- 1 ½ teaspoon basil
- ½ teaspoon cayenne
- ¼ teaspoon smoked paprika
- ½ teaspoon sea salt
- ½ teaspoon cracked black pepper
- 2 tablespoons extra virgin olive oil
- 1 15 oz can of black beans, drained
- 1 15 oz can of great northern beans, drained
- ½ cup nutritional yeast
- 2 ½ cups chunky salsa I used medium heat
- 14 oz tortilla chips plus more for serving
- Lime juice for topping
- Green onions for topping
Instructions
- Combine onion, garlic, olive oil, chili powder, cumin, basil, cayenne, smoked paprika, sea salt, and pepper in a skillet and cook on medium heat for 5-10 minutes, or until onion is translucent and starts to brown
- Add black and great northern beans to onion mixture and stir well
- Using a 13 by 9 glass baking dish, first put down a layer of tortilla chips to cover the bottom of the pan.
- Layer half of the bean mixture onto the chips, followed by ¼ cup of nutritional yeast, and 1 ¼ cups of salsa
- Add another layer of chips and cover with remaining beans, nutritional yeast and salsa.
- Cover top of dish with a layer of crushed corn chips
- Bake at 400 degrees for 25-30 minutes, or until chips on top start to brown
- Top with fresh lime juice and green onions
- Serve with additional tortilla chips for added crunch
Nutrition
Serving: 1g | Calories: 625kcal | Carbohydrates: 86g | Protein: 13g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Sodium: 1698mg | Potassium: 817mg | Fiber: 11g | Sugar: 8g | Vitamin A: 1188IU | Vitamin C: 7mg | Calcium: 181mg | Iron: 4mg