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Vegan Cheesy Mexican Tortilla Bake Recipe

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4.2 from 83 reviews

This Vegan Cheesy Mexican Tortilla Bake is a flavorful and creamy plant-based casserole layered with corn tortillas, black beans, sweet corn, and a rich cashew-based cheese sauce seasoned with smoked paprika and cumin. It’s baked to perfection for a warm, satisfying dish that offers the bold flavors of Mexican cuisine with a vegan twist. Ideal for a comforting family dinner or meal prep, it reheats beautifully while maintaining its cheesy, tangy goodness.

  • Total Time: 40 minutes
  • Yield: 6 servings

Ingredients

For the Cheese Sauce (Makes about 2 1/2 cups)

  • 1 cup (150g) raw unsalted cashews
  • 1 cup (240g) mild heat salsa (Trader Joe’s or Sprouts Mild recommended; medium heat optional)
  • 3/4 cup (180g) plain dairy-free yogurt (Silk Soy or So Delicious Unsweetened Plain Coconut yogurt recommended)
  • 1/4 cup + 1 tablespoon (75g) water
  • 1 1/4 teaspoons smoked paprika
  • 1 1/4 teaspoons ground cumin
  • 3/4 – 1 teaspoon fine salt (adjust based on salsa saltiness)

For the Casserole

  • 9 small corn tortillas, cut into fourths
  • Two 15 oz cans low-sodium black beans, drained and rinsed
  • 1 cup (240g) salsa for middle layer
  • 2 cups (293g) sweet corn (frozen or fresh)
  • Optional: Green onions for garnish

Instructions

  1. Prepare the Cheese Sauce: Add cashews, salsa, dairy-free yogurt, water, smoked paprika, cumin, and salt to a high-powered blender. Blend until completely smooth and creamy. If using a lower-powered blender, soak cashews overnight, then drain and rinse before blending to avoid grittiness. Taste and adjust seasoning if necessary.
  2. Preheat the Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly spray an 8 1/2 by 8 1/2 inch ceramic or stone casserole dish with nonstick spray to prevent sticking.
  3. First Layer: Spread about one-third of the cheese sauce evenly on the bottom of the prepared dish. Arrange 6 pieces of cut tortillas over the cheese sauce to form the first layer.
  4. Add Beans, Salsa, and Corn: Evenly spread one can of drained black beans over the tortillas, then top with 1 cup of salsa, followed by 1 cup of sweet corn.
  5. Add Cheese Sauce and Repeat Layers: Spread another one-third of the cheese sauce over the corn layer. Then repeat layering with the remaining tortillas, beans, corn, and top with the last portion of cheese sauce to finish.
  6. Cover and Bake: Cover the casserole dish gently with foil to protect the cheese sauce from hardening too quickly. Bake for 15 minutes with the foil on.
  7. Finish Baking: Remove the foil and bake for an additional 5-10 minutes until the cheese sauce is firm and has a lightly browned, orange-brown appearance around the edges. About 8 minutes is ideal, but bake longer for a firmer top, noting the top layer may become drier.
  8. Garnish and Serve: Remove from oven, garnish with chopped fresh green onions for a crunchy fresh contrast, and serve warm.
  9. Reheat Leftovers: Leftovers reheat well in the microwave, maintaining the creamy, cheesy flavor.

Notes

  • For best creaminess and richness, use the 100% cashew version of the cheese sauce.
  • To make the cheese sauce nut-free, substitute all cashews with white beans, blending thoroughly. This version is less rich but still tasty.
  • For a lower-fat option, use half cashews and half white beans in the cheese sauce.
  • The yogurt is essential for the cheese sauce’s texture and tang; do not substitute with milk or it will alter the consistency and flavor negatively.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Casserole
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Vegan

Find it online: https://flavorhug.com/vegan-cheesy-mexican-tortilla-bake-recipe/