When you think of Mexican food (or at least the Americanized version of it), you probably think of spicy, gooey, cheesy goodness. I know I do. And there is no reason our plant-based diet and dairy-averse friends need to miss out on that deliciousness. Enter: the Vegan Mexican Black Bean Casserole. This bad boy has layers of vegan cheesy goodness, traditional Mexican flavors, and plant-based protein. Kind of like a Mexican lasagna. This recipe is quick and easy and something the whole family will enjoy (I’m even looking at you, meat eaters).
Use this easy Homemade Taco Seasoning, or mix up the spices to match your preferences, this dish is super versatile.
For more delicious vegan Mexican-Inspired recipes, check out this Sweet Potato Quinoa Chili, Copycat Chipotle Style Black Beans, Homemade Guacamole, Vegan Chipotle Lime Aioli or Mexican Street Corn Dip.
Why You’ll Love this Recipe
- One pan prep – Prepping the filling for this casserole is done in one pan which makes clean-up easy!
- Hearty & cheesy – It can be hard to find the right combination of ‘cheesy’ in a plant-based dish, but this one is perfect! Combined with the Mexican flavors, it is irresistible.
- Meal prep – This casserole is a complete meal, making it super easy to portion out for meal prep for the week. Portion the casserole into flour tortillas and you’ve got yourself premade burritos!
Ingredients
- Frozen hashbrowns – Swap for freshly grated potatoes if you prefer.
- Black beans – red beans or even lentils will work as a replacement here, but I love the flavor of black beans with the taco seasoning.
- Fresh veggies – Yellow onion and orange and red bell peppers. You can use any color of bell pepper and add whatever veggies you love. You can swap for frozen veggies, but you will need to sauté them longer until they are cooked.
- Taco seasoning – Store-bought seasoning packets will work, or you can make your own. If you don’t have either, use a combination of onion powder, garlic powder, chili powder, cumin, and paprika.
- Vegan cheese shreds– You can use a combo of Mexican blend and cheddar or go all one flavor. Your call! If you are making this with dairy cheese, Monterey jack is a great choice as well.
- Optional toppings: vegan sour cream, tortilla chips, green onions
Helpful Equipment
In addition to measuring cups and spoons, the following equipment is helpful for this recipe:
- Casserole dish
- Large skillet
- Aluminum foil
- Sharp knife
- Cutting Board
How to Make
This is a detailed step-by-step guide on how to make this recipe including photographs. For the quick version, skip ahead to the recipe card below!
Preheat your oven to 350 degrees Fahrenheit.
Wash and chop the veggies and onion and set them aside. Rinse and drain your black beans. Place beans and veggies in a large pan with the taco seasoning and sauté them over medium heat with 1 cup of water for about 10 minutes until veggies are soft and all water has evaporated.
While veggies are sautéing, in a 9×9 casserole dish place a single layer of frozen hashbrowns on the bottom. Next place a thin layer of vegan cheese.
Once the veggies and beans are done, spread an even layer of the mixture over the hashbrown/cheese mixture. Repeat these layers until you’ve almost reached the top of the baking dish, making sure to finish with a layer of hashbrowns and remaining cheese.
Cover the casserole with tented aluminum foil and bake at 350 degrees Fahrenheit for 30 minutes. Remove the foil and bake another 15 minutes uncovered. Hashbrowns should begin to brown.
Remove the casserole from the oven and let it cool slightly.
Top with pico de gallo, fresh cilantro, or red enchilada sauce before serving. Enjoy!
Variations
- Lots of veggies – Add more veggies like corn, cauliflower, or carrots.
- Don’t have black beans? Use red beans, pinto beans, or refried beans instead.
- Avoiding potatoes? Swap for flat flour or corn tortillas instead of the potato layer. You can also swap for cooked white rice or brown rice.
How to Store
- Fridge: Store in the fridge for up to 1 week in an airtight container.
- Freezer: This pie stores best in individual portions in a freezer-safe container versus freezing the pie whole.
More Tips
- Not Vegan? Use ground meat and/or real cheese in this recipe instead!
- Tree Nut free? Make sure to select a vegan cheese that does not contain tree nuts and you’re good to go!
- Oil-free? Omit the vegan cheese and sprinkle nutritional yeast between the layers. The dish won’t be as cheesy, but it will still be delicious!
FAQ
Absolutely! Follow the same directions and make sure to brown the vegan meat slightly before layering. You could even try this with a vegan chicken substitute.
Definitely! You will just want to grate the potatoes immediately prior to layering the casserole to keep them fresh. The bake time will be the same.
Yep! It will change the flavor, but still be delicious.
Vegan Mexican Black Bean Casserole
Equipment
- Aluminum foil
Ingredients
- 1 20 oz package of frozen hashbrowns
- 1 15 oz can of black beans rinsed & drained
- 2 medium bell peppers
- 1 medium onion
- 2 tbsp taco seasoning
- 8 oz Violife Cheddar Shreds
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
Making the Filling
- Chop peppers and onion to desired size. Rinse and drain black beans.
- In a large pan, saute all vegetables and black beans with the taco seasoning and about 1 cup of water. Allow to cook until all water has evaporated.
Constructing the Pie
- Layer 1: In the bottom of a 9 x 9 baking dish, thinly spread the frozen hashbrowns and cheese.
- Layer 2: Spread the veggie and black bean filling over the potatoes. You should not see any potatoes underneath.
- Repeat until all filling is used, keeping some hashbrowns and cheese for the final layer.
- Final Layer: Hashbrowns and cheese.
Baking the Pie
- Cover with aluminum foil and bake for 30 minutes at 350 degrees Fahrenheit.
- Uncover and bake for another 15 minutes until cheese gets melty.
- Serve and enjoy!
Notes
- Cooking for different dietary preferences? Split the recipe in half and layer in two separate 5 x 9″ baking dishes with different ingredients in each and same cooking time!
- Want a crispier top? Broil for 3 additional minutes to further melt the cheese/brown the top layer of potatoes.
- Not Vegan? Use ground meat and/or real cheese in this recipe instead!
- Tree Nut free? Make sure to select a vegan cheese that does not contain tree nuts and you’re good to go!
- Don’t have black beans? Sub in red beans, lentils or any bean you like! Just make sure they are fully cooked first.
Nutrition
Please note, while all ingredients used in this recipe have been verified to be vegan and free of applicable allergens at the time of recipe creation, different brands may differ in their ingredients or processing procedures and may change their ingredients at any time. For some recipes, I do include ingredients that are processed in a facility that processes other allergens. Please make sure to check the ingredients and processing procedures for your specific purchases to ensure they meet your dietary needs.
Last Updated on March 8, 2025
This is a family favorite, for sure! Love the flavors together.
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