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Vegan Cheesy Mexican Tortilla Bake Recipe

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★★★★★

5 from 103 reviews

This Vegan Cheesy Mexican Tortilla Bake is a delicious plant-based casserole layered with a creamy, tangy cashew cheese sauce, mild salsa, black beans, sweet corn, and tender corn tortillas. Baked to perfection, it delivers a melty, cheesy experience without any dairy, featuring smoky paprika and cumin flavors. Perfect for a comforting dinner or meal prep, it’s vegan, gluten-free, and packed with protein and fiber from the beans and cashews.

Ingredients

Scale

Cheese Sauce

  • 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

Casserole Layers

  • 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

Instructions

  1. Prepare Cheese Sauce: Add all cheese sauce ingredients into a high-powered blender. If your blender is not very strong, soak cashews overnight, drain and rinse before blending to avoid a gritty texture. Blend until smooth and cheesy. The sauce tastes delicious as is, and browns beautifully when baked.
  2. Preheat Oven and Prepare Dish: Preheat oven to 375°F (190°C). 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.
  3. Layer Tortillas: Layer 6 cut tortilla pieces per row in 3 rows on top of the cheese sauce, covering the bottom evenly.
  4. Add Beans, Salsa, and Corn: Spread one can of drained black beans over tortillas, then spread 1 cup of salsa over the beans, followed by 1 cup of corn. Spread another one-third of the cheese sauce evenly on top.
  5. Repeat Layers: Add the remaining tortillas over the cheese sauce, then top with the remaining black beans, corn, and finally the last third of cheese sauce. Cover the dish tightly with foil to prevent the cheese sauce from drying out during baking.
  6. Bake the Casserole: Bake with foil on for 15 minutes. Remove foil and bake for an additional 5-10 minutes until the cheese sauce has firmed and turned golden brown around the edges. Baking longer will firm the top more but can make it drier.
  7. Garnish and Serve: Allow to cool slightly. Garnish with chopped fresh green onions for a crunchy, fresh flavor contrast. Serve warm.
  8. Reheating: Leftovers reheat very well in the microwave, retaining their cheesy, flavorful goodness.

Notes

  • Use mild salsa for a kid-friendly dish or medium salsa if you prefer some heat.
  • The plain dairy-free yogurt cannot be substituted with milk, as milk will make the dish watery and bland.
  • If you don’t have a high-powered blender (like a Vitamix), soak cashews overnight, rinse and drain before blending to avoid a gritty sauce.
  • You can use frozen corn, just thaw before layering.
  • If desired, add other toppings like avocado or cilantro for extra freshness.

Keywords: vegan cheesy bake, Mexican casserole, tortilla bake, plant-based cheese sauce, dairy-free casserole, black bean bake

Find it online: https://delishfamilyrecipe.com/vegan-cheesy-mexican-tortilla-bake-recipe/