So, my original plan was to post waffles today because, if you have been keeping up with me on Instagram, you will see I’ve been making a ton of waffles. I have both a Chai Waffle recipe and a Chocolate Waffle recipe. However, I realized that several of my posts lately have all been sweet…um, oops….and due to the excitement over this recipe I shared on this Facebook post, I knew I needed to publish this one first. But don’t you worry, those Chai waffles are next. I’ve received countless waffle recipe requests since so many prefer them over pancakes. So, hold tight. 😉
This Vegan Cheesy Mexican Tortilla Bake was another spur-of-the-moment dinner idea that turned out incredible. Incredible. It’s truly hard to believe that this whole dish, with as delicious as it is, is only 8 ingredients (+salt and water). My daughter absolutely looovvved it. In fact, I’ve made it 3 times since I shared the teaser pic on Facebook. So many of you have been messaging asking when it is getting posted and yay, today is the day! Let me just say, it takes awhile to film a video with all the layers and prepare everything for the post, so that is why it took me several days to get it together.
We polished off this Cheesy Mexican Tortilla Bake in no time. Also, it’s SO easy to make. Another exciting thing? The Mexican Vegan Cheesy Sauce is made with no nutritional yeast! So many people hate nutritional yeast or are allergic, as well as many months ago I discovered it was a trigger for gout pain in my husband. Ever since then, I’ve been remaking recipes subbing out the nutritional yeast. For this recipe, I went to my #1 cheese sauce on the blog that soooo many of you say it has changed your life, the Mexican Cheese Sauce. BUT, that recipe uses a good amount of nutritional yeast. So, I had to think how to mimic that cheesy flavor without it.
In case you haven’t figured it out yet, I did it, lol. The shocking part is that I love this one better. It tastes even cheesier.
VEGAN CHEESE SAUCE IN 10 MINUTES
You don’t need to cook any veggies or do a million steps to make a homemade cheese sauce. This is SO easy to make and I swear, has the most real cheesy taste that I’ve tried yet to date and I’ve tried a lot of recipes. It’s simple, fast and delicious.
If you haven’t figured it out by now, I don’t like long recipes with a lot of ingredients. It just flat out stresses me out and this recipe is so incredibly delicious and the fact it’s ready in under an hour and just 8 basic ingredients is kind of crazy.
To remake my original cheese sauce without the nutritional yeast, I used a good amount of dairy-free soy (or coconut) yogurt. It provided an amazing tang, wonderful body and texture and honestly, tasted better to me than with the nutritional yeast. That combined with all the natural vinegar in the salsa, makes for one delicious cheesy bite.
I don’t give two hoots if it is “real cheese” or not…when something tastes good, it tastes good. Period. No matter what. And unlike dairy cheese, this one isn’t full of cholesterol.
It will be going on nachos next! Mmmmmmm.
All you need to make this recipe is 8 simple ingredients (+the usual salt and water):
- Cashews or White beans
- Salsa
- Dairy-free Yogurt
- Cumin
- Smoked Paprika
- Black Beans
- Corn
- Corn Tortillas
I hope you all love this Vegan Cheesy Mexican Tortilla Bake as much as I do. Please watch the video tutorial below, as it really makes the process easier to understand when seeing the visual.
MORE VEGAN DINNER RECIPES
- Vegan Stuffed Ricotta Shells
- Barbecue Lentil Loaf
- Oil-free Zucchini Fritters
- Cheesy Scalloped Potatoes
- Vegan 20 Minute Alfredo
- Vegan Chickpea Tomato Ragu
If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!
Vegan Cheesy Mexican Tortilla Bake
Ingredients
FOR THE CHEESE (Makes 2 1/2 cups)
- 1 cup (150g) raw unsalted cashews (See NOTES below for subs and lower-fat option)
- 1 cup (240g) mild heat runny/not too chunky salsa (I love Trader Joe's or Sprouts Mild, you can use a medium heat if you don't mind the dish being on the spicy side, not recommended with kids)
- 3/4 cup (180g) PLAIN dairy-free yogurt (I used Silk Soy yogurt found at Kroger OR SO Delicious "Unsweetened" Plain coconut yogurt)
- 1/4 cup + 1 tablespoon (75g) water
- 1 1/4 teaspoons smoked paprika
- 1 1/4 teaspoons ground cumin
- 3/4-1 teaspoon fine salt (this will vary depending on the salsa used. Start with 3/4 and keep in mind the final taste after baked you want to stand out)
FOR THE CASSEROLE
- 9 small corn tortillas, cut into fourths
- Two 15 oz cans low-sodium black beans, drained and rinsed
- 1 cup (240g) salsa for middle layer
- 2 cups (293g) sweet corn (I used frozen)
- Optional: Green onions for garnish
NOTE
- The yogurt CANNOT be subbed here for milk, that will RUIN the recipe. The yogurt is thick, creamy and tangy and using a milk will not only make it bland, it will make the rest of the dish watery and soggy. Follow the recipe for the correct results.
Instructions
- First, prepare your cheese sauce by adding all of the ingredients listed under "cheese sauce" to a high-powered blender. I did not soak my cashews since I have a Vitamix, but if you do not have a strong blender, you will need to soak your cashews overnight, drain and rinse. Otherwise, your sauce will be gritty. Taste it and tell me how darn cheesy that tastes! The cheese sauce tastes insanely delicious and cheesy straight out of the blender, but gets even cheesier after it's baked! If you are just wanting to use the cheese sauce for nachos or another recipe, I would add it to the stove and heat it just to thicken it up slightly. It is delicious on nachos!
- Preheat your oven to 375°F and lightly spray a 8 1/2 by 8 1/2 square casserole dish like ceramic or stone with nonstick spray. Layer about a 1/3 of the cheese sauce on the bottom and spread out with a spoon. REFER TO VIDEO for easy visual tutorial. Lay on top of the cheese sauce 6 of the cut tortillas per each row for 3 rows.
- Add 1 can of the beans on top of the tortillas and spread out. Add the other 1 cup of salsa and spread out over the beans. Layer 1 cup of the corn. Layer another 1/3 of the cheese sauce on top of the corn and spread out. You will notice there is only 1 layer of salsa in the middle. This is just to add another layer of flavor and moisture, it definitely didn't need 2 layers of salsa.
- Repeat the steps by adding the remaining tortillas, then the beans, corn and remaining cheese sauce. Cover everything well and top with a piece of foil gently covering the dish. This is so the cheese sauce doesn't bake up and harden too quickly. Bake with the foil on for 15 minutes, then remove the foil and bake another 5-10 minutes until the cheese is getting a nice firm orange-brown look on the edges. I baked it for about 8 minutes without the foil but if you prefer the cheese to be more firm, just bake it a bit longer. Just keep in mind that the longer you bake it, the drier the top cheese layer becomes after it is removed from the oven.
- Garnish with fresh green onions. I loved the crunchy, fresh element of the green onions to the warm cheesy flavor.
- This dish reheats very well also. I just reheat leftovers in the microwave and mmmmmm, delicious.
Recipe Notes
Please note that for best results, I recommend the 100% cashew version. It is incredibly rich and delicious and only recommend the below if allergic to cashews or greatly needing to watch your fat intake.
To make this nut-free: You can sub all of the cashews with white beans, making sure to blend really well. Just PLEASE note that this is ONLY recommended if you absolutely cannot have cashews. I tested it with all beans and while it was good, it was not as rich and creamy delicious as with the cashews (obviously since beans are fat-free) and the husband said it tasted like beans, but did agree it was still good and tasty. Please keep in mind I recommend the cashew version for best results to where non-vegans will love it too.
For lower fat: I also tested a version with half white beans and half cashews and it was still very delicious.
Nutrition per square slice (based on 9): 287 calories | 9.9g fat | 9.6g protein | 43.1g carbs | 8g fiber | 8g sugar | 568mg sodium
If you make this recipe, please do not repost it in full on your site, please link to me instead giving proper credit. I work very hard to create my recipes and share them for free, so please be respectful and link properly. If you are inspired by this recipe, again, please give proper credit and do not simply post it on your site and ask before reprinting any of my recipes.
Do you think raw sunflower seeds could be subbed for cashews? My daughter has a nut allergy but would love something more creamy than white beans.
You could try half beans and half seeds. I’ve never tried this and don’t know if the seeds will taste too strong, but hope the salsa and yogurt will help camouflage the taste!
I make this recipe all the time. I love it! I have changed out cashews for tofu before. I did 1 cup tofu or about half a block of tofu, and followed the rest of the recipe as is. I have started adding enchilada sauce like 1/2 a can just to make the queso a bit thinner, just my preference. My non vegan friends love the recipe. I have a cousin who’s deathly allergic to cashews so I was trying to find an accommodation. He’s allergic to dairy also. But I wanted him to enjoy some “queso”.
Oh, my!!
Mexican food is my favorite and boy did this tick all my happy boxes!! haha
Thank you so much. You make eating this way so fun and easy! Even my non-WFPB son enjoyed this. He had sliced avocado on top. He didn’t even add cheese and thought it tasted cheesy enough on its own! Win!!
Thanks so much.
That’s such amazing feedback! Thank you so much for the review!
I’m excited to try this dish! Looks amazing! I was wondering if there is a sub for the smoked paprika, or if it could be left out? My husband and I are just not fans.
Yes, just use regular paprika!
Have you tried a different nutritional yeast? Many on the market have chemically added B vitamins causing stomach upset. I use one found at Whole Foods that is more pure. It’s found in the vitamin section.
Yes, when I do use it, I only use the Sari brand, which is non-fortified. However, it’s a huge gout trigger, so I rarely use it anyways. This recipe is incredibly cheesy though so it doesn’t need it! But I have recipes on my blog that use it.
Made this recipe using Kite Hill plain almond yogurt. I did add Sari nutritional yeast ‘cause I love it. I made my own salsa with garlic and cilantro. It was very good. Recipe is a keeper! Thank you for sharing.
Hi Brandi, I made this tonight for dinner and it was a big hit, both with my husband and me! I am converting over to veganism; he has no interest, but loves to try what I cook! We both thought the textures and taste in this dish were excellent! This meal will go on regular rotation in our house! Thank you!
Oh fabulous Diana! That’s so wonderful to hear!
I made this yesterday for my Grammy viewing party. YUM! We all loved it. Even though I didn’t have the correct size casserole, didn’t exactly stick with the measurments, and used a vanilla flavored yogurt, it still was delicious. This will be my goto recipe for parties. Thank you. 🙏😋😘
So glad to hear it was such a hit!
I made it again today for a friend, who was visiting. We devoured it! I can’t get enough of this super easy and incredibly delicious and satisfying dish. Love you and your recipes.
I also made your Showstopper Chocolate Cake from your cookbook and oh…my…God!!! I’m having my third piece right now (it’s 11+pm). I’ll post the pics on IG. 😘🙏
Haha, that is so awesome to hear Sheri, I can’t thank you enough for this wonderful review! So happy you love this and the Showstopped Chocolate Cake from my book!!
This was so unbelievably good – my teens raved, husban devoured and me, I licked the blender!!
I am so excited I tried this one…
Just is bluidy goooood!!
Cheers!
Yay! Thanks for this amazing feedback!
Fantastic recipe! I’ve made it a few times as is. Now I just prepare the sauce and add it to beans and veggies for lunch for a few consecutive days. So easy and delicious! Meal prep gold. I can’t count how many times I’ve made it. Thank you so much for sharing this creation of yours 🙂
Hi, this looks so good! Curious if tortilla chips would work here? I don’t have tortillas and trying to use what I have on hand. THanks!
Hi Andrea! I have never used tortilla chips so I’m not sure how they would work here. You can always try it, it may end up much crunchier that way or totally work, not sure. But you can find corn tortillas anywhere.
Looks fabulous recipe, I’m going to try it… I know you have mentioned nothing to sub the yogurt.. But I’m not able to have soy while breastfeeding as my bub seems to be allergic and cashew yogurt will be overload.. We don’t get good almond yogurt in Australia and my hub cannot handle coconut so no coconut yogurt either. Do you have any suggestions for me? Sorry I know this is a hard one.
This is fantastic. Made it for my brother who is trying to slowly edge his way into a plant-based diet and it was a big success. I didn’t add the spices because I’m not a huge fan of smoked paprika or cumin, and still – that cheese sauce could convince the most jaded vegan-averse skeptic. I feel like this recipe could gracefully handle a lot of variations and am looking forward to experimenting – but will always circle back to the original.
So amazing! The sauce…what?! I had to force myself to make the rest of the recipe, all I wanted to do was pour it over chips! Thank you for such an amazing recipe!!
Haha, that is so awesome to hear Kara, thank you so much for making it!
I found this recipe in your cookbook and made it the other night. Oh my gosh – it was absolutely unbelievable! I didn’t have enough corn so I chopped up some zucchini and topped it with fresh jalapeños instead of green onions. This is comfort Mexican in the best way possible. Seriously, you’re a genius at what you do!
This recipe was enough for 3 meals for the two of us. I can’t top what everyone else has said, but it’s a keeper. I noticed some folks commented that they needed more time to bake. Same here. I think it was because the corn was from the freezer, although I did rinse it in warm water before adding it. I upped the time and the temperature. It is a tight fit in my 8×8 pan (I don’t have an 8.5×8.5 size). I am a constant user of nutritional yeast and I was skeptical, but the way you made the sauce with cashews was perfect – and good for those who cannot use nutritional yeast. Many thanks!
Amazing to hear that, thank you!!
Super easy and super delicious! Perfect for a potluck. Thank you so much for this recipe!
So delish!! ! I used cashew yogurt for the chz sauce and added a lil siracha too! I made two different versions..
1) I added vegan chicken and verde enchilda sauce (instead of salsa) & pinto beans
2) I added vegan chorizo and red enchilada sauce (instead of salsa)
I also added chopped onions to both
Mine didn’t hold together… It was a sloppy mess…
(might be because I added more ingredients)
BUT I DIDN’T CARE ONE BIT! SOOOOO YUMMY!
Thank you!
So glad you loved it! Yes, adding a bunch of extra vegan chicken and chorizo will make it quite a bit more loose/messy but the end taste is all that matters.
We had this for dinner tonight and it was so good. My teenagers can be picky, especially when I cook vegan meals, but they absolutely loved this and both wanted seconds. I did use an 8.5 x 8.5 inch pan and needed to cook it for 35 minutes to warm it, but I used refrigerated salsa too. I’ve been loving your book and the simplicity and depth of flavor of your recipes. This one will definitely go on the rotation! I want to eat more already but I’m trying to be good haha!
I’m wondering if this casserole would work well as a make-ahead meal. Would it work to make the day before and refrigerate? I’m looking for meals that I can make ahead to take to a beach house. If this isn’t a good option for that, any recommendations? Thanks!
I’ve never tried this but it might get a little soggy a bit if using frozen corn and from the salsa, but it might work! Corn tortillas are pretty sturdy, so it might work. The casserole is delicious reheated as leftovers.
This recipe is really good! My 5, 3, and 1yr olds enjoyed it. It wasn’t too spicy. We topped it with chopped tomatoes, olives and lettuce and I used fresh cilantro instead of green onions on the top. My only critique is that this was barely warm after 25mins in my countertop oven that usually cooks fast. We cooked it 40mins before my kids were too hungry to wait any longer and it still wasn’t piping hot. I will definitely make it again, but will have to account for a much longer cook time. I used a pyrex square 8×8.
So glad y’all loved it! I can’t vouch for other ovens, I can only list how the recipe works for my own recipes when I test them and it’s always hot after 25 minutes for me. You asked in the comment above about making it ahead of time and refrigerating. Did you do that? Because if so, that is why it wouldn’t be hot in 25 minutes. The recipe is written based on making the sauce and baking it right after.
Thank you Brandi,
I primarily use your recipes as I am transitioning from SAD to WFPB diet. I find your recipes to be very delicious and easy to follow. They are a staple in my progress and through these changes alone I am down 30 of the 60 pounds I needed to lose in the last 4 months. Thank you so much for your hard work and sharing such wonderful dishes.
That is so nice to hear Michael, thank you!