Vegan Cheesy Mexican Tortilla Bake

Vegan Cheesy Mexican Tortilla Bake

Prep Time 20 minutes
Cook Time 30 minutes
Course cooked, Dinner, dope recipes, latest recipes, Main Course, Main Dish
Cuisine American, Mexican
Servings 8 servings


For the Cheese:

  • 1 cup raw unsalted cashews
  • 1 cup mild heat runny/not too chunky salsa
  • 3/4 cup plain dairy-free yogurt
  • 1/4 cup + 1 tablespoon water
  • 1 1/4 teaspoon smoked paprika
  • 1 1/4 teaspoon ground cumin
  • 1 teaspoon fine salt

For the Casserole:

  • 9 small corn tortillas cut into fourths
  • 30 oz cans black beans drained and rinsed
  • 1 cup salsa for middle layer
  • 2 cup sweet frozen corn
  • Green onions for garnish Optional


  • Preheat oven to 375°F
  • Combine all ingredients for the cheese sauce into a high powered blender and blend until very smooth.
  • Lightly spray a 8 1/2 by 8 1/2 square casserole dish with nonstick spray. Layer about a 1/3 of the cheese sauce on the bottom and spread out with a spoon. Lay 6 of the cut tortillas on top of the cheese sauce.
  • Add 1 can of beans on top of the tortillas and spread out. Add the other 1 cup of salsa and spread out over the beans. Layer 1 cup of the corn. Layer another 1/3 of the cheese sauce on top of the corn and spread out. Repeat this layering until all ingredients are used.
  • Bake with the foil on for 20 minutes, then remove the foil and bake another 5-10 minutes until the cheese is getting a nice firm orange-brown look on the edges.
  • Garnish with fresh green onions and serve.
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