Vegan Taco Casserole

This quick and easy Vegan Taco Casserole is packed with protein and delicious Tex-Mex flavors! Serve it as a fun party dip with tortilla chips or over fluffy rice for a hearty dinner. Vegan, Gluten-Free, Oil-Free Option.

Course Main, Main Course

Cuisine Mexican

Diet Gluten Free, Vegan, Vegetarian

Method Oven, Stovetop

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 690kcal

Author Caitlin Shoemaker

Ingredients

16 ounce can vegetarian refried beans*
1 cup mild or medium jarred salsa
1 tablespoon avocado oil
1 yellow onion diced
1 tablespoon salt-free chili powder
1 teaspoon ground cumin
15.5 ounce can crushed tomatoes
12 ounces seasoned vegan “beef” crumbles*
15.5 ounce can black beans drained and rinsed
8 ounces dairy-free cheddar cheese shreds
1/2 head romaine lettuce finely chopped
2 roma tomatoes diced
2-3 green onions sliced
1/2 cup sliced black olives optional
Tortilla chips or strips for serving

US Customary - Metric

Instructions

Prep: Preheat the oven to 375F. Grease a 9x13” casserole dish with oil or cooking spray, then set aside.
Refried Beans: Add the can of refried beans to a medium bowl with the salsa. Use a fork to mix the two together to form a thick but spreadable texture. Then, use a spatula to spread the bean mixture evenly across the bottom of the casserole dish. Set aside.
Cook the Taco “Meat”: Warm the oil in a medium sauté pan over medium heat. Add the onion and sauté for 3 to 5 minutes, until translucent. Add the chili powder and cumin and sauté for an additional minute, then add the crushed tomatoes and mix well. Add the vegan “beef” crumbles to the pan and mix well; sauté for an additional 5 to 7 minutes, until most of the extra liquid has evaporated.
Assemble: Transfer the taco “meat” to the casserole dish and spread it out evenly, then sprinkle the top with the black beans and dairy-free cheese.
Bake: Bake on the top rack of the oven for 15 to 18 minutes, until the cheese has melted. You can also broil the casserole for a few minutes, with the oven door slightly ajar, for a crispier top layer.
Serve: Sprinkle the lettuce, tomatoes, green onion, and olives over the top of the casserole. Serve warm with tortilla chips, or over cooked rice for a heartier meal. Leftovers will keep in the fridge for up to 5 days.

Notes

Refried Beans: Many refried beans contain lard, so make sure to read the ingredient list or purchase “vegetarian” refried beans.
Vegan Ground “Beef”: I used the Morningstar Farms frozen ground “beef” for this recipe, but I think this recipe would also work well with another brand of crumbles or impossible/beyond beef. If your “beef” is not seasoned, I would recommend adding 1-2 teaspoons of garlic powder as well, plus increasing the chili powder and cumin to taste. If you do not like processed faux meats you can also use crumbled extra firm tofu or rehydrated TVP.
Oil-Free: Sauté the onion in step 3 in water or vegetable broth and omit the vegan cheese.

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