Vegan Mexican Casserole Recipe: Flavorful Layered Plant-Based Bake

I follow a mostly vegan diet, so I eat a lot of salads and grain bowls with a protein source and a creative dressing. Still, every so often I crave something warm and comforting — usually a casserole — to break up the routine.

As the founder of Plant & Vine, I’m always looking for ways to keep plant-based dishes exciting. This vegan Mexican casserole is one of my favorite tricks to mix things up. It’s great for swapping in during weekly meal planning or serving to a group at a dinner party. It’s also an excellent option for people new to vegan food — it keeps the familiar, satisfying flavors of a classic casserole while offering a healthier, plant-based version. Expect responses like, “Are you sure this is vegan?”

This casserole is hearty, flavorful, and perfect for cooler weather. Fresh bell peppers, corn, jalapeño, and a spice mix of cumin, cayenne, garlic powder, smoked paprika, and oregano build a bold base. Refried black beans add creaminess and protein, while vegan cheese and guacamole finish the dish with rich, comforting texture. It’s an easy way to get big Mexican flavors in a single, satisfying casserole.

Vegan Mexican Casserole and Wine

This casserole pairs well with a range of wines. The key is balancing the dish’s gentle heat and smoky notes with a wine that complements spice. In general, spicier foods benefit from slightly cooler, fruitier wines with lower alcohol and moderate tannins. If you prefer reds, choose a moderate, low-tannin option. Below are a few reliable pairing ideas:

●  Zinfandel: A fruit-forward red with blackberry and strawberry notes and relatively light tannins, Zinfandel complements the casserole’s smoky, spiced flavors.

●  Lambrusco: For something different, try a lightly sparkling Italian Lambrusco. Its bright red-fruit character offsets the dish’s spice and richness.

●  Rosé: A dry rosé with red-berry and floral notes is a flexible, crowd-pleasing match for this casserole and works well when your wine selection is limited.

About Kerrie at Plant & Vine

Kerrie is a photographer and wine enthusiast who continues her studies in photography while preparing for the Wine & Spirit Education Trust Level III exam. She enjoys adapting recipes rather than following them strictly. After a breast cancer diagnosis at 30, she turned to a plant-based diet and has embraced it ever 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 flavors of cumin, paprika, and oregano make this casserole satisfying for vegans and non-vegans alike.

Print Recipe

Ingredients

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

Instructions

• Preheat the oven to 400°F and grease a 9×13-inch baking pan.
• Dice the bell peppers, jalapeño, and onion. Heat a little oil or cooking spray in a large skillet over medium heat. Add the peppers, jalapeño, and onion, and sprinkle with half of the cumin, smoked paprika, cayenne, garlic powder, and oregano. Cook 3–5 minutes until the vegetables begin to soften, then remove and set aside.
• Repeat the process with the corn, using the remaining half of the spices. Cook 3–5 minutes, then remove. Lightly season the roasted vegetables with salt and toss to coat evenly.
• Cut the tortillas into thin strips. Stir a small amount of water into the refried beans to loosen them for easier spreading.
• Assemble the casserole: spread about 1/2 cup of enchilada sauce on the bottom of the pan. Layer in this order: half the tortilla strips, all the refried black beans, half the veggies, half the sauce, and half the vegan cheese. Repeat with the remaining tortillas, veggies, sauce, and cheese.
• Cover the pan with foil and bake about 20 minutes, until the sauce bubbles and the cheese melts. Serve topped with guacamole, fresh cilantro, and optional chopped black olives.

Notes

This recipe is a guideline — feel free to adjust ingredients, spice levels, and measurements to suit your taste.

Equipment

• 9×13 inch baking dish
• Measuring cups
• Mixing bowl

Nutrition

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

Nutrition information is an estimate from an online calculator and should not replace professional dietary advice.

Course Casseroles

Cuisine Mexican

Keyword vegan casserole, vegan Mexican casserole

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