Quick Vegan Mexican Casserole

4.2 of 5 (6)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 297.0
  • Total Fat: 4.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 455.8 mg
  • Total Carbs: 55.5 g
  • Dietary Fiber: 13.4 g
  • Protein: 12.6 g

View full nutritional breakdown of Quick Vegan Mexican Casserole calories by ingredient


A Quick Prep Delicious Mexican Casserole A Quick Prep Delicious Mexican Casserole
Number of Servings: 4


    1 can pinto beans
    2 tsp canola oil
    1/2 onion chopped
    1 tomato chopped
    1 Tbsp cumin
    4 med corn tortillas, torn into pieces
    1 1/2 cup corn kernels
    2 Tbsp Tofutti Better Than Sour Cream
    1 1/2 cups home made salsa
    oil spray


Saute onion and tomato in canola oil until onions are translucent. Add cumin and salt to taste and stir constantly for another minute. Add drained, rinsed can of pinot beans and 1/2 cup water, bring to a simmer and simmer covered for 15 minutes.
Preheat oven to 425 degrees
spray an 8x8 baking dish with oil spray
spread 2 torn tortillas into the bottom
layer 1/2 the beans, 1/2 the corn, 1/2 the Tofutti BTSC and 1/2 the salsa.

Repeat and end with the last tortilla torn on top. Spray top with oil spray and bake covered for 20 minutes, the uncovered for 5 minutes.
Serve with guacamole

Number of Servings: 4

Recipe submitted by SparkPeople user MADDY_AVENA.

Member Ratings For This Recipe

  • no profile photo

    Very Good
    1 of 1 people found this review helpful
    I was sure the 1 Tbsp of Cumin had to be a typo so I used 1 tsp. I thought it was a little bland--but my husband thought it was perfect. So I guess I'll continue to make it with 1 tsp. of cumin and just throw some jalapeno slices on top of my serving. - 8/30/09

  • no profile photo

    Very Good
    1 of 1 people found this review helpful
    I used 5 flour tortillas and about 6 Tbsp of the tofutti. Very tasty. Even the kids ate it! - 1/11/09

  • no profile photo

    Very Good
    This was very good. My husband really liked it. - 1/2/14

  • no profile photo

    My family thought this was wonderful. I doubled the recipe and I added 1 can pinto & 1 can black beans, rather than 2 cans pinto. Added a sprinkle of taco seasoning to the beans while cooking. Plus I add the cheese on top and I cooked this in the crock pot on low for about 3-3.5 hours. Delicious :) - 8/11/12

  • no profile photo

    Very Good
    Great! Next time will sprinkle with a bit of soy cheese. I used half as much salsa and filled it out with diced tomatoes and lightly sauteed green peppers instead ... yum! - 12/6/10