Best Vegan Tortilla Casserole Recipes

VEGAN TORTILLA CASSEROLE

Steps:

• Preheat the oven to 400 degrees F.
• Heat the olive oil in a large skillet over medium heat. Add the onions, garlic, and cumin and cook, stirring occasionally, until the onions are softened, 3 to 4 minutes. Add the beans, squash, tomatoes and their juices, tomato paste and kale; season with salt and pepper. Cook, stirring occasionally, until the kale is wilted, 3 to 5 minutes. Set the vegetable filling aside.
• In a 9-by-13-inch baking dish, layer 2 of the tortillas, 1/4 of the vegetable filling and 1/4 cup of the vegan cheese or cashew cheese sauce. Repeat the layers 3 times, ending with the cheese or cheese sauce.
• Bake uncovered until the cheese is bubbly and the casserole is hot all the way through, about 20 minutes. Serve with cilantro and vegan sour cream.
• Soak the cashews in a bowl with cold water for 8 to 12 hours. (Alternatively, "flash soak" them in a heatproof bowl with boiling water for 10 minutes.) Drain then transfer to a food processor or high-powered blender. Add the remaining ingredients and blend until smooth.

VEGETARIAN TORTILLA CASSEROLE

Steps:

• Preheat the oven to 425 degrees F. Arrange the squash on a baking sheet and sprinkle with 1/8 teaspoon salt. Bake until just soft, about 10 minutes, flipping the squash once about halfway through. Combine the mozzarella, Parmesan and 1/2 teaspoon salt in a small bowl.
• Spray an 8-inch square baking dish with cooking spray. Arrange 4 of the tortillas in the bottom of the dish so they overlap and top with the squash and half the scallions. Drizzle 1/3 cup of the salsa verde over the vegetables and top with 1/3 of the cheese mixture. Add another 4 overlapping tortillas, top with the sliced tomatoes and spinach, drizzle 1/3 cup of the remaining salsa verde over the vegetables and top with half of the remaining cheese mixture. Finish building the casserole with the remaining 4 tortillas, salsa verde and cheese mixture. Bake, uncovered, until the casserole is golden brown and hot, 20 to 25 minutes. Garnish with the remaining scallions.

VEGAN MEXICAN CASSEROLE

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.