Vegan taco casserole made with layers of tortilla chips, salsa, nutritional yeast, and seasoned black beans. A delicious and fast vegan mexican dinner!


  • 1 medium onion, chopped
  • 7 cloves of garlic, finely chopped or minced
  • 1 1/2 teaspoon chili powder
  • 2 teaspoons cumin
  • 1 1/2 teaspoon basil
  • 1/2 teaspoon cayenne
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cracked black pepper
  • 2 tablespoons extra virgin olive oil
  • 1 (15 oz) can of black beans, drained
  • 1 (15 oz) can of great northern beans, drained
  • 1/2 cup nutritional yeast
  • 2 1/2 cups chunky salsa (I used medium heat)
  • 14 oz organic yellow tortilla corn chips, plus more for serving
  • Lime juice for topping
  • Green onions for topping


  1. Combine onion, garlic, olive oil, chili powder, cumin, basil, cayenne, smoked paprika, sea salt, and pepper in a skillet and cook on medium heat for 5-10 minutes, or until onion is translucent and starts to brown
  2. Add black and great northern beans to onion mixture and stir well
  3. Using a 13 by 9 glass baking dish, first put down a layer of tortilla chips to cover the bottom of the pan.
  4. Layer half of the bean mixture onto the chips, followed by 1/4 cup of nutritional yeast, and 1 1/4 cups of salsa
  5. Add another layer of chips and cover with remaining beans, nutritional yeast and salsa.
  6. Cover top of dish with a layer of crushed corn chips
  7. Bake at 400 degrees for 25-30 minutes, or until chips on top start to brown
  8. Top with fresh lime juice and green onions
  9. Serve with additional tortilla chips to build the perfect bite
  10. Enjoy!






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