Name: Vegan Cheesy Mexican Tortilla Bake Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 cup (150g) raw unsalted cashews; 1 cup (240g) mild heat runny salsa; 3/4 cup (180g) plain dairy-free yogurt (Silk Soy or SO Delicious Unsweetened Plain coconut yogurt recommended); 1/4 cup + 1 tablespoon (75g) water; 1 1/4 teaspoons smoked paprika; 1 1/4 teaspoons ground cumin; 3/4-1 teaspoon fine salt; 9 small corn tortillas, cut into fourths; Two 15 oz cans low-sodium black beans, drained and rinsed; 1 cup (240g) salsa for middle layer; 2 cups (293g) sweet corn (frozen is fine); Optional: Green onions for garnish

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Introduction

If you’re craving a comforting, cheesy Mexican dish that’s completely vegan, this Vegan Cheesy Mexican Tortilla Bake is perfect. Packed with layers of creamy cashew cheese, black beans, corn, and salsa, it offers a satisfying flavor and texture combination that everyone will love.

The image shows a white rectangular baking dish filled with a baked casserole cut into four large squares. The top layer is a smooth, creamy orange sauce with visible bits of corn and black beans mixed inside. Fresh green scallion pieces are scattered evenly on top, adding a pop of bright green color. Underneath the sauce, the texture appears soft and dense, with some darker spots of beans and other ingredients showing through. The dish rests on a wooden surface with a yellow and white striped cloth partially visible on one side, and the background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (150g) raw unsalted cashews
1 cup (240g) mild heat runny salsa
3/4 cup (180g) plain dairy-free yogurt (such as Silk Soy or SO Delicious unsweetened coconut yogurt)
1/4 cup + 1 tablespoon (75g) water
1 1/4 teaspoons smoked paprika
1 1/4 teaspoons ground cumin
3/4-1 teaspoon fine salt
9 small corn tortillas, cut into fourths
Two 15 oz cans low-sodium black beans, drained and rinsed
1 cup (240g) salsa for middle layer
2 cups (293g) sweet corn (frozen or fresh)
Optional: green onions for garnish

Instructions

Step 1: Prepare the cheese sauce by adding cashews, mild salsa, dairy-free yogurt, water, smoked paprika, ground cumin, and salt to a high-powered blender. Blend until smooth and creamy. If your blender isn’t powerful, soak cashews overnight, drain, rinse, then blend to avoid a gritty texture.
Step 2: Preheat oven to 375°F. Lightly spray an 8 1/2 by 8 1/2 inch square casserole dish with nonstick spray. Spread about one third of the cheese sauce evenly on the bottom.
Step 3: Layer 6 tortilla pieces per row for 3 rows on top of the cheese sauce, covering the base evenly.
Step 4: Spread one can of black beans over the tortillas, then top with 1 cup of salsa, followed by 1 cup of sweet corn. Spread another third of the cheese sauce evenly over the corn.
Step 5: Repeat the layers: tortillas, remaining black beans, remaining corn, and finish with the remaining cheese sauce. Cover the dish loosely with foil.
Step 6: Bake covered for 15 minutes. Remove foil and bake an additional 5 to 10 minutes, until the top cheese layer firms up and the edges develop a nice orange-brown color.
Step 7: Garnish with chopped green onions before serving to add a fresh crunch.
Step 8: Reheat leftovers in the microwave until warm; the flavors and texture hold up beautifully.

Tips & Variations

If you prefer a bit of spice, swap the mild salsa for a medium heat variety, but avoid if serving kids.
For a lower-fat cheese sauce, use soaked cashews and rinse well before blending.
The dairy-free yogurt is essential for creaminess and tang; do not substitute with milk or it may make the dish watery.
Try adding chopped jalapeños or a sprinkle of fresh cilantro for extra flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. This dish holds up well and maintains its creamy texture after reheating.

How to Serve

A white rectangular baking dish filled with a baked casserole. The casserole has a top layer of smooth, creamy orange sauce mixed with black beans and corn, creating a thick texture. Scattered on top are chopped green onions adding a fresh, bright green color and slight crunch. The casserole appears to be cut into four portions, visible by the slight indentations on the sauce. The dish rests on a wooden board with a white marbled surface background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of beans?

Yes, you can substitute black beans with pinto beans or kidney beans, but the flavor and texture will vary slightly. Rinse and drain the beans before layering as usual.

Do I need to soak the cashews for the cheese sauce?

If you have a high-powered blender like a Vitamix, soaking is not necessary. For most other blenders, soak cashews overnight, then drain and rinse to avoid a gritty sauce.