Vegan Cheesy Mexican Tortilla Bake
Get ready to wow your family and guests with this delicious, total comfort food Vegan Cheesy Mexican Tortilla Bake This recipe is incredibly easy to make, requiring just 8 ingredients, but is also healthy, oil-free, gluten-free and made from cashews, salsa, dairy-free yogurt and spices. It is loaded with flavor and absolutely delicious!
Get ready to wow your family and guests with this delicious, total comfort food Vegan Cheesy Mexican Tortilla Bake This recipe is incredibly easy to make, requiring just 8 ingredients, but is also healthy, oil-free, gluten-free and made from cashews, salsa, dairy-free yogurt and spices. It is loaded with flavor and absolutely delicious!
- 1 1/4 teaspoons ground cumin
- 2 15 oz cans low-sodium black beans drained and rinsed
- !for the cheese sauce (makes 2 1/2 cups)
- 1 cup (165g) raw unsalted cashews (see notes below for
- 1 cup (240g) mild heat runny/not too chunky salsa (i lov you can use a medium heat if you don't mind the dish being on th
- 3/4 cup (180g) plain dairy-free yogurt (i used silk soy y
- 1/4 cup + 1 tablespoon (75g) water
- 1 1/4 teaspoons smoked paprika
- 3/4-1 teaspoon (6g) fine sea salt (this will vary
- !remaining ingredients
- 9 small corn tortillas cut into fourths
- 1 cup (240g) salsa for middle layer
- 2 cups (293g) sweet corn (i used frozen)
- optional: green onions for garnish
- Carbohydrate 88.4028972222222 g
- Cholesterol 0 mg
- Fat 5.65205833333333 g
- Fiber 12.9574864694807 g
- Protein 11.3225513888889 g
- Saturated Fat 0.890415416666667 g
- Serving Size 1 1 large casserole slices or an 8X8 square dish (218g)
- Sodium 87.5047222222222 mg
- Sugar 75.4454107527415 g
- Trans Fat 0.604377222222223 g
- Calories 428 calories
Step-by-step
- Prepare your cheese sauce by adding all ingredients listed under "cheese sauce" to a high-powered blender. If you don't have a strong blender, soak cashews overnight, drain and rinse.
- Preheat oven to 375°F and lightly spray an 8 1/2 by 8 1/2 square casserole dish with nonstick spray.
- Layer 1/3 of the cheese sauce on the bottom and spread.
- Layer 6 cut tortillas (3 rows).
- Add 1 can of beans and spread. Add 1 cup of salsa and spread over the beans. Add 1 cup of corn.
- Layer another 1/3 of the cheese sauce.
- Repeat steps with remaining tortillas, beans, corn, and cheese sauce.
- Cover with foil and bake for 15 minutes. Remove foil and bake another 5-10 minutes until cheese is firm and orange-brown.
- Garnish with green onions.
My Easy Vegan Cheesy Mexican Tortilla Bake
As a busy working mom, finding time to cook delicious and healthy meals for my family can be a challenge. But let me tell you, this Vegan Cheesy Mexican Tortilla Bake is a game-changer! Not only is it incredibly flavorful and satisfying, it’s also incredibly easy to prepare, and it’s a fantastic way to sneak in some extra veggies. Forget those complicated recipes that demand hours in the kitchen; this one comes together quickly, leaving me with more time to spend with my kids, which is always a priority.
What I love most about this recipe is its versatility. I often adapt it based on what I have on hand. Sometimes I add extra beans for a heartier meal, or I swap out the corn for black olives or diced bell peppers for a change of flavor. The cashew cheese sauce is the star of the show – it's unbelievably creamy and cheesy, and you would never guess it's dairy-free! My kids devour this bake, often asking for seconds – and that’s the ultimate compliment from any picky eater.
The beauty of this dish is its make-ahead potential. You can prepare the cheese sauce and assemble the layers the night before, then simply pop it in the oven when you're ready to eat. It's perfect for busy weeknights, and it reheats beautifully, making it a great option for lunch the next day. Plus, the leftovers are just as delicious as the first serving – a rare occurrence in my house!
This Vegan Cheesy Mexican Tortilla Bake is more than just a recipe; it’s a testament to the fact that healthy, delicious, and convenient food can exist simultaneously. It’s a meal that nourishes my family, brings us together around the dinner table, and leaves me feeling accomplished, even on my busiest days. I highly encourage you to try it out. You won't be disappointed.
Ingredients Notes: The quality of your ingredients really makes a difference in the overall flavor of the dish. I always opt for high-quality, organic ingredients whenever possible. For the cashews, I recommend using raw, unsalted cashews for the best flavor and texture in the cheese sauce. If you are using a less powerful blender, soaking the cashews overnight is a must. This softens them considerably, resulting in a creamier, smoother cheese sauce. It's a small step that makes a big difference.
Serving Suggestions: This bake is incredibly versatile. Serve it as a main course, or cut it into smaller squares and serve it as a party appetizer. It’s equally delicious served warm or at room temperature. I often garnish it with fresh cilantro or a dollop of sour cream (vegan, of course!), but it's delightful on its own.
Storage and Reheating: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave individual portions until heated through, or reheat the entire dish in a 350°F oven for about 15-20 minutes.
I hope you enjoy this recipe as much as I do. It’s become a staple in our house, and I know it will quickly become a favorite in yours too. Let me know in the comments how it turned out!
