Vegan Corn Tortilla Casserole

Being in college means that after attending classes, finishing homework, working at my internship, and spending time with friends, I have just about a half an hour left in my day to cook. After way too many ramen or mac n cheese meals, I decided I needed to create a dish that is cheap, easy, and is under 30 minutes to make. My Vegan Corn Tortilla Casserole meets all the criteria above and is mouth wateringly tasty!


  • One 15-ounce can pinto beans, drained and rinsed
  • One 15-ounce can black beans, drained and rinsed
  • One 15-ounce can crushed tomatoes
  • One 4-ounce can mild green chilies
  • One 15-ounce can sweet corn
  • 3 green onions chopped
  • 2 teaspoon ground cumin
  • 10 corn tortillas
  • 2 cups shredded vegan sharp cheddar cheese

  1. Combine both kinds of beans, tomatoes, chilies, corn, green onions, and cumin, in a large bowl.
  2. In a 2-quart casserole dish layer 2 tortillas, bean mixture, and cheese in that order. Then repeat with the rest of the ingredients until there are 5 layers in total.
  3. Baked at 400 degrees for 30 minutes.
  4. Let stand for 5 minutes before serving.

Serves 6


  1. I made these and it was DELICIOUS !!!! I can't wait to see what's r next recipe ! Thanks Sarah