VEGAN TACO CASSEROLE RECIPES

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EASY VEGAN TACO CASSEROLE | I CAN YOU CAN VEGAN



Easy Vegan Taco Casserole | I Can You Can Vegan image

A casserole dish with a beefy vegan taco filling that includes fire roasted tomatoes, onion, bell peppers, corn and black beans, layered with vegan cheddar cheese and corn tortillas. Topped with all of your favorite toppings.

Provided by Desiree

Categories     Main Course

Total Time 47 minutes

Prep Time 22 minutes

Cook Time 25 minutes

Yield 5

Number Of Ingredients 14

½ cup red onion (diced)
3 tsp minced garlic
1 lb vegan ground
1 tbsp taco seasoning
½ green bell pepper (diced)
½ red bell pepper (diced)
¼ cup pickled jalapeños (roughly chopped)
1 can corn
1 can diced fire roasted tomatoes (slightly drained)
1 can black beans (drained, not rinsed)
12 small corn tortillas (cut in half)
2 cups vegan cheddar cheese
fresh cilantro (for garnish (optional))
your favorite taco toppings ((avocado, salsa, vegan sour cream, corn chips...etc.))

Steps:

  • Preheat oven to 375°
  • In a large pan, sauté your diced onions and minced garlic over medium heat until fragrant (with oil or water if necessary). Season with salt and pepper to taste.
  • Add in the vegan ground and stir to combine with the garlic and onions. Season the mixture with taco seasoning and continue stirring.
  • Add the bell peppers, pickled jalapeños, corn, fire roasted tomatoes and black beans. Stir to combine for another 2-3 minutes.
  • In a large rectangular baking dish, spoon a small amount of the filling over the bottom.
  • Top with a layer of tortillas, ? of the prepared filling and vegan cheddar cheese. Continue layering until all filling has been used to create 3 layers.
  • Cover the dish with foil and transfer to the oven to bake for 25 minutes or until the dish has warmed through.
  • Remove from the oven and garnish with fresh cilantro and additional toppings of your choice (avocado, salsa, vegan sour cream...etc.). Enjoy!

VEGAN MEXICAN CASSEROLE RECIPE | ALLRECIPES



Vegan Mexican Casserole Recipe | Allrecipes image

This is a Mexican casserole recipe from my mother that I translated to vegan. I love this recipe and so does my non-vegan wife. (I add real cheese to her portion and top it with real sour cream.) It is easy to change and transform to make it your own. Enjoy!

Provided by David Steenhoek

Categories     Main Dishes    Casserole Recipes

Total Time 1 hours 6 minutes

Prep Time 30 minutes

Cook Time 36 minutes

Yield 1 9x13-inch casserole

Number Of Ingredients 13

1 tablespoon vegetable oil
½ yellow onion, diced
3 cloves garlic, diced
18 ounces soy chorizo
1 (15 ounce) can black beans
1 (15 ounce) can tomato sauce
3 tomatoes, diced
1 (4 ounce) can diced jalapeno peppers
1 (4 ounce) can diced green chilies
1 package chicken taco seasoning mix
½ bunch cilantro
4 (8-inch) wheat soft taco shells
1 (8 ounce) package vegan Cheddar cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine onion and garlic in a skillet over medium-high heat. Saute until fragrant, about 1 minute. Add chorizo, black beans, tomato sauce, diced tomatoes, jalapeno peppers, and green chiles. Cook until bubbling, 5 to 7 minutes. Stir in taco seasoning and cilantro and remove from heat.
  • Spread 1 cup of the chorizo mixture on the bottom of a 9x13-inch baking pan. Add 2 tortillas to cover. Add half the remaining chorizo mixture and top with vegan Cheddar cheese. Add remaining tortilla shells and remaining chorizo mixture.
  • Bake in the preheated oven until bubbling hot, about 30 minutes.

Nutrition Facts : Calories 431.7 calories, CarbohydrateContent 42.4 g, FatContent 20.2 g, FiberContent 7.5 g, ProteinContent 19.8 g, SaturatedFatContent 6.8 g, SodiumContent 2413.3 mg, SugarContent 5.1 g

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