It’s still summer on the calendar, and it still feels very much like it almost everywhere. Even so, it’s such a relief to turn the page to September.
I like the more focused and disciplined vibe this month brings once we’re past Labor Day. And in the kitchen, it’s nice to satisfy cravings for warmer foods while summer produce is still abundant.
Everyone’s busy in this back-to-school, back-to-work first week of September, so this week’s focus is on easy weeknight meals — all plant-based, of course, and family friendly. This week we’ll be making:
Easy Vegan Taco Casserole
Vegan Reuben Sandwich
Spaghetti alla Puttanesca
Vegan Buffalo Cauliflower Chickpea Salad
Bonus: The soup I’m most excited to make at the first sign of fall (pdf)!
Easy Vegan Taco Casserole
Vegan taco casserole makes Taco Tuesday even easier! In this super-easy recipe, corn tortillas form the bottom layer, followed by a bean layer and vegan cheese. Once out of the oven, the final layer consists of cool stuff — lettuce, tomato, and the optional yumminess of avocado, vegan sour cream, and salsa.
Watch this hot and cool casserole disappear quickly.
Optional toppings make it delicious: For me, avocado is a must-have. And I vote for using vegan sour cream as one of the toppings, too. It seems like more brands are appearing regularly, and they're all good! Some popular ones include Follow Your Heart, Forager, Kite Hill, or Wayfare. And there are others, including store labels.
Complete the meal: Your salad is basically part of this casserole, so that’s taken care of. Since you have the oven on at 400º F, consider roasting a pan of vegetables; this ever-popular Roasted Zucchini and Summer Squash is a perfect choice for this time of year.
This serves about 6. For even more tips and the printable recipe card, see the entire post here.
Ingredients
Two 15-ounce cans black or pinto beans (or one of each), drained and rinsed
1 cup salsa, your favorite variety
1 tablespoon barbecue seasoning (see Note) or 1.5-ounce packet taco seasoning
8 to 10 corn tortillas
1 1/2 cups vegan cheddar or pepper jack cheese shreds
1/2 head romaine lettuce, cut into shreds
2 medium tomatoes, diced
Optional toppings (use any or all)
Vegan sour cream
1 ripe avocado, peeled, pitted, mashed, and tossed with lemon or lime juice
Extra salsa
Hot sauce, your favorite variety
Instructions
Preheat the oven to 400º F.
Combine the beans, tomato sauce, and seasoning in a bowl and stir together.
Lightly oil a large rectangular casserole dish (about 9 by 13 inches). Line the bottom with the corn tortillas, overlapping as needed.
Spread the bean layer evenly over the tortillas, followed by the cheese.
Bake for 15 to 20 minutes, or until the cheese is well melted and the casserole is well heated through.
Let stand for a minute or two, then cut into squares. Top the casserole with the lettuce and tomatoes. Serve at once. Pass around any or all of the toppings of your choice.
Note: Barbecue seasoning is available in the spice section of most supermarkets. Varieties include smokehouse maple, mesquite, chipotle, and there are lots of others. Discover your favorites, and keep a couple on hand.
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