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.
Notes
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.
This is a nice savory main dish. I wouldn’t change a thing.
I made this yesterday and my husband and 2 children devoured it. Everyone went back for seconds and what was left over got eaten for lunch today.They wanted it again for dinner tonight! It was very creamy and the “cheese sauce” was fabulous. I am happy that their wasn’t any nutritional yeast in it and that’s rare for a vegan cheese sauce. I think I’ll used this sauce for other dishes as well or even over pasta.
I’ve made this dish multiple times and it’s so freakin good! My non vegan family has been requesting it more! Is there a way I can prep it to just stick in the oven the next day or is it best to just cook it all the way and reheat the next day?
I’ve reheated it many times the next day as leftovers and its fine! Cook it all the way through and then reheat.
This was amazing. Definitely will be added to my repeats list. Thank you!
My grocery store only has 1 type of dairy free yogurt, so I used unsweetened almond milk yogurt. It was really tasty with hot sauce! We ate it with sautéed collard greens on the side.
So lovely to hear!!
Oops meant to leave 5 stars, can you please edit it to 5?!
Hi! Yes, I approved this comment so it will cancel out the other one! I’ve never tried that but I think it should be fine. Just make sure to use the corn tortillas, I think they’ll hold up to the moisture better.
I never comment on blogs, but this recipe is just too wonderful to not say something! My family and I love everything about this recipe–the yumminess, the ease of making it, the availability of the ingredients and the clear and concise directions. The icing on the cake is that it is actually good for us! So grateful that you share your hard work and creativity with us. And I just bought your cookbook! 🙂 Thanks again.
Aw thank you April for this amazing feedback!! You are so sweet and thank yo so much for buying my book! Bonus-this recipe is actually featured in it as well since it’s one of my most popular!
This is in my top 10 recipes I’ve made…and it’s so easy!
Thank you Cherie! So wonderful to hear that!
So easy and delicious. I’ve made this about 5 times now and each time it’s turned out so well. It’s going to be a weekly dinner staple in our house 🙂
That is amazing to hear, thank you!
Today is the 100th time I’m making this for my friends. If you haven’t made this yet, what’s your excuse?
Haha awesome Sherri!
This looks amazing but I have been hesitant to make it (I have your cookbook) because of our corn allergies. Can you substitute whole wheat tortillas?
Hi, I’ve never tried this with whole wheat tortillas, so I can’t vouch for the result. They are quite a different texture, so not sure if they will turn soggy or not, but you can always try it out and see!
Brandi,
I made this recipe before and my family absolutely loved it! I do have a question though, I want to take this with me when I go away from home for a few days. Would you prepare and baked entirely and reheat or put it together and bake when I get there? If it is the second version, how many days ahead from eating could you do? What do you think would keep better? Thank you
Sorry just seeing this Ann, I would not bake it until you get there, I think it will taste fresher that way. Just make sure if you use frozen corn, to maybe let it thaw and drain it first so that it doesn’t get soggy while sitting. I honestly have never done this, so I wouldn’t recommend prepping it days in advance. It should be the same day or else it might really get soggy.
I am going to make this recipe and use GF Lentil Lasange sheets instead of the tortillas (GF wraps are just so expensive), so that it can be gluten free. I think this might seriously confuse my boyfriend but I will let you know how it goes. I was thinking of using mandolin potatos but I dont have a mandolin.
Lentil lasagna sounds interesting! I use corn tortillas, they are gluten-free, they are not pasta, so that will be completely different and lasagna sheets you have to cook beforehand or they will be crunchy. Why don’t you just use the corn tortillas, they are naturally gluten-free.
Excellent and easy!!!
Just saw this recipe and made it that very night. I used what I had on hand and ended up making it with both green and red salsa and white and black beans. It came out fantastic! My husband was over the moon about it, so I will keep it in rotation. Thank you!
This dish has become a favorite in our household. It is SO good and SO simple to make! We now double the recipe and put it in an 8×13 pan because the 8×8 dish would not last…it’s that good! Thank you for another amazing recipe!
I am so happy to hear that Paula!
This dish satisfies that cheesy goodness taste with those highly processed vegan cheeses. Definitely a dish that the non-vegans will love and never have to know.
Delicious. So easy to make. Love that it satisfies the cheese without using processed vegan cheese. The non-vegans in your life with love this and never need to know.
Loved this….and so easy to make. Thank you!!
Made this tonight. I used cashew yogurt and it was perfect. I had thought I didn’t like smoked paprika, but used it anyway and loved it. I had to use a round Pyrex dish instead of the square pan, so it wasn’t as pretty as the pic. The flavors and textures and the cheesy sauce were all wonderful. We really love this and will definitely make again! (I’m vegan/plant based but my spouse isn’t so to find something we both love can be tricky.) Thank you!
So very happy to hear this Connie, yay!! Thanks for the awesome feedback!
I made this two nights ago and we all loved it! I’m the only one in my house doing Veganuary, so it was a big win for me that my 18-year old son, who loves meat, thought it was great. He had it last night as a leftover with extra black beans from the Instant Pot batch that I made for this recipe, with some mild green chilis from a can that I chopped up. I sprinkled some cheddar on his last night to make it a clear winner and he was thrilled. I’m fine with letting my non-vegan family members have some non-vegan modifications. Served with fresh tomatoes and you’ve got an awesome dish.
Thank you for this wonderful recipe!!
So wonderful to hear this was such a hit!!
Made this last night and it was amazing. So easy to make. I had it for leftovers for lunch and it was just as good. I used cashew yogurt and it was perfect. Love the cheesey sauce, will be using it for nachos.
Made this today; the only thing I changed was adding a layer of baby spinach leaves since I am always looking for ways to add greens to my diet. It was so creamy and delicious! Really excellent! I will definitely make again. Thanks for sharing yet another great recipe!
This is absolutely delicious. Because of our preferences, I swapped a combination of cooked pinto beans and refried beans for the black beans. This is definitely going into a regular rotation. That cheese sauce tastes so much like queso, you forget it actually has no dairy in there at all. I served it with chopped avocado and extra vegan yogurt to top it with.
Made for the first time last night. It is AMAZING!!! I could eat the cheese sauce all by itself. Glad I finally did it after window shopping on this recipe for a long time.
I’m so happy you loved it Catie!
So delicious!!!
Made this for dinner tonight for myself and meat-eating husband. Absolutely delicious!! Definitely goes on my short list of fantastic, easy recipes.
Thank you!!
Really happy to hear that Nancy!
Love this dish! This is my first time, making vegan cheese and I will definitely be making this again! I made extra cheese, so will be using it with other dishes as well.
We’re fairly new to plant based eating. Dinners so far have been underwhelming 🙁 This recipe was freaking amazing!!! I think we can do this:) Thank you so much for sharing!
I love love hearing this!
Delicious. What my carnivore bro was looking for tho, was sour cream in the mix. Where in the recipe would you put this and would your lemon sauce work you think?
Wonderful! Yes, I would drizzle my lemon sauce on top before serving. ❤️
Delicious and easy! Love it!!
Is it weird that I wanted to lick my plate? It is so delicious!! This recipe is going in my weekly rotation. Thank you for sharing.
This is so delicious!
I substituted corn with riced broccoli because I’m allergic to corn and I did put some nutritional yeast in the cheesy sauce but only because I like it extra cheesy! Made it twice already and will definitely continue making it in the future.
Make sure to really use small tortillas, in Germany they are hard to find and I used medium ones the first time and it wasn’t as good as with small tortillas!