THE RECIPE JOURNAL · Main Course
Dairy-Free Mexican Casserole
This vibrant and hearty casserole brings all the bold flavors of Mexican cuisine without any dairy. It’s perfect for a cozy dinner that’s both satisfying and easy to make.
FROM THE KITCHEN • Dairy-Free Mexican Casserole
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 350°F (175°C). In a skillet over medium-high heat, sauté the onion and garlic until they smell amazing, about a minute. Then, add the chorizo, black beans, tomato sauce, diced tomatoes, jalapeños, and green chiles. Let everything cook together until it’s bubbling nicely, around 5 to 7 minutes. Stir in the taco seasoning and cilantro, then take the pan off the heat.
02
Step 2
Next, spread about a cup of the chorizo mixture evenly in the bottom of a 9x13-inch baking dish. Layer two tortillas over the mixture, then spread half of the remaining chorizo mixture on top. Sprinkle with vegan cheddar cheese. Add the rest of the tortillas and finish with the rest of the chorizo mixture.
03
Step 3
Pop the casserole into the oven and bake until it’s hot and bubbly, about 30 minutes. Let it cool a bit before serving, and enjoy!
Why you’ll love it
This dish is full of bold flavors and comforting textures without any dairy. It’s perfect for those who are lactose intolerant or simply want a lighter meal. Plus, it’s easy to customize with your favorite veggies and proteins.
How to serve
Serve with a side of fresh guacamole or a simple green salad for a fresh contrast. Warm corn tortillas or tortilla chips also pair well and add a nice crunch to the meal.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or microwave to keep the casserole moist and flavorful. For longer storage, freeze portions in freezer-safe containers for up to 2 months.
