Mexican Bake (Vegan)

This is fridge-clean-out cooking at its finest. Layer corn tortillas, beans, rice, salsa, frozen veggies, and hot sauce in a baking dish, and let the oven do the rest. No measuring, no fuss, and completely vegan.

The beauty of this recipe is its flexibility. Black beans, kidney beans, chili beans, whatever you’ve got works. Same with the rice. Leftover cold brown rice from last night’s dinner is actually ideal because it holds its texture better than freshly cooked rice in a bake.

Layering the tortillas on the bottom and again in the middle creates structure. They soften in the oven and absorb the salsa, turning into a tender, almost enchilada-like layer that holds everything together.

The frozen corn and vegetables don’t need thawing. They heat through in the oven and release just enough moisture to keep the casserole from drying out.

Kitchen Tips

• Spread a thin layer of salsa on the bottom of the dish before the first tortilla layer. It prevents sticking and adds flavor underneath.
• Press the layers down gently as you build. Compact layers bake more evenly and hold together better when you scoop out servings.
• Cover with foil for most of the bake to trap steam, then uncover for the last few minutes if you want the top layer of tortillas to crisp slightly.

Variations

• Cheesy version: If you’re not strictly vegan, sprinkle shredded cheese between layers and on top for melty, golden goodness.
• Protein boost: Add a layer of seasoned crumbled tempeh or textured vegetable protein for more substance and a meatier texture.