Dump & Bake Taco Casserole (vegan & oil free)
Try this easy, flavorful Dump & Go Taco Casserole that's vegan, gluten & oil-free, and packed with plant-based protein. With minimal prep and customizable ingredients, it's the perfect comfort food for busy weeknights
Ingredients
- 1 can diced tomatoes with chiles (10oz)
- 1¼ cup salsa of choice
- 1 cup low sodium vegan beef broth (or vegetable)
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 2 teaspoons cumin
- ½ teaspoon garlic powder
- 1¼ cup Textured Vegetable Protein (TVP) reconstituted with 1¼ cup hot broth substitute suggestions- 2 cups diced mushrooms or 1 package of Trader Joes beef-less ground beef (340g)
- 1 can black beans (15.5oz) drained and rinsed
- 1 large red bell pepper, diced
- 1-2 jalapeno, diced optional
- 1 cup frozen corn
- 12 oil free corn tortillas, cut into 6 pieces
Optional Toppings
- vegan sour cream*
- diced red onion
- jalapenos, thinly sliced
- cilantro
- freshly squeezed lime juice
Instructions
- Preheat the oven to 375 degrees F. Reconstitute the TVP in a bowl and dice your bell pepper and jalapeno.
- In a large bowl, stir together the diced tomatoes with chiles, salsa, broth, chili powder, smoked paprika, cumin and garlic powder.
- Add in the reconstituted TVP, or the substitute of choice. Add the black beans, diced peppers, frozen corn and tortilla wedges. Gently mix it all up to coat all the ingredients and evenly distribute the spices.
- Transfer the mixture to 9x13inch casserole dish and spread evenly. Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake another 15 minutes to crisp up the top!
- When serving, top the casserole with dollops of vegan sour cream* and sprinkle with the red onion, jalapenos, cilantro and a squeeze of fresh lime!
Notes
*You can easily make your own vegan sour cream following this simple recipe!