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Vegan Mexican Casserole

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"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!"
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1 h 6 m servings 432
Original recipe yields 8 servings (1 9x13-inch casserole )


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  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. Bake in the preheated oven until bubbling hot, about 30 minutes.

Nutrition Facts

Per Serving: 432 calories; 20.2 42.4 19.8 0 2413 Full nutrition

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