4.40 from 87 votes

Vegan Mexican Casserole

I follow a mostly vegan diet, so–likely to no one’s surprise–I eat a lot of salads and bowls with grains, a source of protein, and a creative dressing or sauce. But, I won’t lie. Sometimes I get tired of staring at the same ingredients and, usually around the same time, a casserole craving sets in.

Vegan Mexican Casserole - This recipe is healthy, flavorful, and hearty enough to serve as a warm, fall dish.


As the founder of Plant & Vine, I’m always trying to keep plant-based food exciting and this hearty vegan casserole is one of my favorite tricks for mixing things up. This vegan Mexican casserole does the trick when I’m looking to switch up my weekly food routines or cook a meal for a group of friends for a dinner party.This dish is also perfect for folks who are skeptical of or new to vegetarian or vegan meals. It takes a classic casserole dish and transforms it into a healthier version with the same great flavor profile and consistently triggers the phrase, “Are you sure this is vegan?”

Vegan Mexican Casserole - This recipe is healthy, flavorful, and hearty enough to serve as a warm, fall dish.

This recipe is healthy, flavorful, and hearty enough to serve as a warm, fall dish. With fresh bell peppers, corn, jalapenos, and spices like cumin, cayenne, garlic powder, smoked paprika, and oregano, it checks all of the flavor boxes and is loaded with refried black beans for a new twist on a traditional casserole. Vegan cheese and guacamole bring the creaminess top it all off. Let’s dig into the goodness!

Vegan Mexican Casserole - This is the perfect Meatless Monday meal - all in one dish! The familiar Mexican flavours of cumin, paprika and oregano will make this dish appealing to even the biggest meat lover.

Vegan Mexican Casserole and Wine

Rest easy–this recipe is extremely flexible for wine pairings, so the only thing you need to worry about is choosing the one you’ll like best. The key here is balancing the the casserole’s light spice with your wine. As a general wine pairing rule, the spicier the food, the colder and sweeter the wine should be. Also, lower alcohol wines and moderate tannins dissolve the burning sensation of capsicum (pepper) so if you want to drink a red, focus on moderate reds. If you’re interested in learning more about plant-based wine pairings, check out this wine pairing guide. Now, let’s get to your options:

Vegan Mexican Casserole - This is the perfect Meatless Monday meal - all in one dish! The familiar Mexican flavours of cumin, paprika and oregano will make this dish appealing to even the biggest meat lover.

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    ●      Zinfandel: fruity rich red with flavors of blackberry, strawberry, sweet tobacco, and peach preserves. Light on the tannins so it pairs beautifully with the vegan Mexican casserole.

    ○      Suggested Regions: Napa, Sonoma, or Paso Robles, California

    ●      Lambrusco: if you’re looking to do something different with your pairing, try Lambrusco. Italian sparkling red wine with flavors of strawberry, cherry, rhubarb, and boysenberry.

    Vegan Mexican Casserole - This is the perfect Meatless Monday meal - all in one dish! The familiar Mexican flavours of cumin, paprika and oregano will make this dish appealing to even the biggest meat lover.

    ○      Suggested Regions: Lambrusco Grasparorossa or Lambrusco Salamino

    Vegan Mexican Casserole - This is the perfect Meatless Monday meal - all in one dish! The familiar Mexican flavours of cumin, paprika and oregano will make this dish appealing to even the biggest meat lover.

    ●      Rosé: a great option if your local wine store’s selection is limited. Strawberry, rose petal, celery, and honeydew melon flavors make Rosé a dependable pairing partner.

    Vegan Mexican Casserole - This is the perfect Meatless Monday meal - all in one dish! The familiar Mexican flavours of cumin, paprika and oregano will make this dish appealing to even the biggest meat lover.

    ○      Suggested Regions: Provence or Languedoc-Roussillon, France for dry Rosé or a Spanish Rosé for a meatier pairing

    Vegan Mexican Casserole - This is the perfect Meatless Monday meal - all in one dish! The familiar Mexican flavours of cumin, paprika and oregano will make this dish appealing to even the biggest meat lover.

    About Kerrie at Plant & Vine

    Kerrie is a photographer, wine nerd, and lifelong learner—currently spending evenings in photography classes and studying for the Wine Spirit Education Trust Level III exam. She has never been satisfied with following a recipe word-for-word and prefers the surprises that emerge when veering from suggestion. After being diagnosed with breast cancer at age 30, Kerrie began following a plant-based diet and hasn’t looked back since.

    You’ll also like this Pico de Gallo.

    Vegan Mexican Casserole - This is the perfect Meatless Monday meal - all in one dish! The familiar Mexican flavours of cumin, paprika and oregano will make this dish appealing to even the biggest meat lover.
    4.40 from 87 votes

    Vegan Mexican Casserole

    Created by Stacie Vaughan
    Servings 12
    Prep Time 30 minutes
    Cook Time 1 hour
    Total Time 1 hour 30 minutes
    This is the perfect Meatless Monday meal – all in one dish! The familiar Mexican flavours of cumin, paprika and oregano will make this dish appealing to even the biggest meat lover.

    Ingredients
     
     

    • 2 red bell peppers
    • 2 green bell peppers
    • 1 jalapeno
    • 1 red onion
    • 3 heads fresh corn
    • 4 tsp cumin divided in half
    • 4 tsp smoked paprika divided in half
    • ¼ tsp cayenne powder divided in half
    • 1 tsp garlic powder divided in half
    • 1 tsp dried oregano divided in half
    • 1 tsp salt
    • 3-4 cups vegan Mexican cheese blend
    • 15-20 corn tortillas
    • 1 can refried black beans
    • 2 ½ cups red enchilada sauce divided in half
    • cilantro and guacamole for topping

    Instructions

    • Preheat oven to 400℉ and grease 9×13 inch baking pan.
    • Dice the bell peppers, jalapeno, and onion. Add small amount of cooking spray or oil to large skillet over medium heat. Add bell peppers, jalapeno, and onions, and sprinkle with half of cumin, smoked paprika, cayenne, garlic powder, and oregano. Stir to coat evenly, then cook for 3-5 minutes until veggies begin to soften. Remove and set aside. Repeat the roasting process with the corn, sprinkling with remaining half of cumin, smoked paprika, cayenne, garlic powder, and oregano. Remove from heat after 3-5 minutes. Sprinkle all roasted veggies with a little bit of salt and toss to coat.
    • Cut the tortillas into thin strips. Put the refried beans in a bowl and mix with a little bit of water to make them easier to spread.
    • To create casserole, spread a little bit of sauce (about ½ cup) on the bottom of the pan. Start by layering in this order: half of the tortilla strips, all the refried black beans, half of the veggies (peppers, onions, and corn), half of the sauce, half of the cheese. Repeat by creating new layer with remaining half of tortilla strips, veggies, sauce, and cheese.
    • Cover with foil and bake for about 20 minutes until the sauce is bubbling and the cheese is melted. Serve with guacamole, fresh cilantro, and additional chopped black olives.

    Notes

    Recipe is a guide. Adapt ingredients and measurements as desired.

    Nutrition

    Serving: 1bowl | Calories: 327kcal | Carbohydrates: 61g | Protein: 12.5g | Fat: 4.5g | Cholesterol: 4.8mg | Sodium: 1203.5mg | Sugar: 8.3g

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

    Course Casseroles
    Cuisine Mexican
    Keyword vegan casserole, vegan mexican casserole

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    4.40 from 87 votes (86 ratings without comment)

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    24 Comments

    1. I made this and it was a bit hit. I didn’t have fresh corn so I used a can of corn. Two cans would have been better. I agree with the comment of the corn and peppers cooked together but if you use canned corn I think it’s better to cook it separately. I also used colby-jack cheese instead of a mexican blend cheese, AND, I substituted 2 Annaheim peppers for one of the green peppers. I cooked it covered for 30 minutes and it worked well.

    2. Hi! Could you use frozen corn for this recipe?

        1. Mia Hickey says:

          Thank you! Would you suggest one or two bags?

    3. Debbie Miller says:

      Could this be made a day or 2 ahead of time?

    4. 5 stars
      We Loved it!! My out of town, granddaughter has been vegan for 4 yrs. This was the 1st year everything was delicious. Make Vegan Red Curry too. I’m sure I’ll make your recipe for the rest of us a lot.Think I’m turning into a pescatarian with lots of fresh vegetables. Getting closer

    5. Made this tonight. Used regular shredded fiesta blend cheese (I’m not vegan), canned jalapeños, frozen peppers/onions, and frozen corn. Added canned sliced olives. Mixed the refried black beans with broth instead of water for more flavor. Didn’t measure anything (because I’m Sicilian and we don’t measure) and just eyeballed proportionality. IT WAS FANTASTIC! Topped with nonfat plain Greek yogurt instead of sour cream.

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