Vegan Taco Casserole
Serves 410 mins prep25 mins cook
This quick and easy Vegan Taco Casserole is packed with protein and delicious Tex-Mex flavors! Serve it as a fun party dip with tortilla chips or over fluffy rice for a hearty dinner. Vegan, Gluten-Free, Oil-Free Option.
0 servings
What you need
cup salsa

tbsp avocado oil

yellow onion

tbsp chili powder

tsp ground cumin

tomato

oz vegan cheese

black beans

oz Dairy Free Cheese

romaine lettuce

roma tomato

cup black olives

tortilla chips
Instructions
0 Prep: Preheat the oven to 375F. Grease a 9x13” casserole dish with oil or cooking spray, then set aside. 1 Refried Beans: Add the can of refried beans to a medium bowl with the salsa. Use a fork to mix the two together to form a thick but spreadable texture. Then, use a spatula to spread the bean mixture evenly across the bottom of the casserole dish. Set aside. 2 Cook the Taco “Meat”: Warm the oil in a medium sauté pan over medium heat. Add the onion and sauté for 3 to 5 minutes, until translucent. Add the chili powder and cumin and sauté for an additional minute, then add the crushed tomatoes and mix well. Add the vegan “beef” crumbles to the pan and mix well; sauté for an additional 5 to 7 minutes, until most of the extra liquid has evaporated. 3 Assemble: Transfer the taco “meat” to the casserole dish and spread it out evenly, then sprinkle the top with the black beans and dairy-free cheese. 4 Bake: Bake on the top rack of the oven for 15 to 18 minutes, until the cheese has melted. You can also broil the casserole for a few minutes, with the oven door slightly ajar, for a crispier top layer. 5 Serve: Sprinkle the lettuce, tomatoes, green onion, and olives over the top of the casserole. Serve warm with tortilla chips, or over cooked rice for a heartier meal. Leftovers will keep in the fridge for up to 5 days.View original recipe

