Vegan Tortilla Casserole
Yamilette González
When it comes to comfort food, it doesn’t get better than this vegan tortilla casserole! Fit for both vegan and vegetarian diets, this easy casserole recipe features layers of fried corn tortillas, a drool-worthy stuffing prepared with huitlacoche, zucchini blossoms, and corn kernels, and vegan cream and cheese. This plant-based creation packed with flavor is guaranteed to put a smile on your face.
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Ingredients
4
Portions
  • 1 tablespoon vegetable oil
  • 1/2 cups onion, finely chopped, for the stuffing
  • 1 tablespoon garlic, finely chopped, for the stuffing
  • 1 cup corn kernels, for the stuffing
  • 1/4 cups epazote, finely chopped, for the stuffing
  • 2 cups huitlacoche, fresh, for the stuffing
  • 1 cup zucchini blossoms, for the stuffing
  • some salt and pepper
  • 12 corn tortillas
  • some vegetable oil, for frying
  • 1 cup sour cream, vegan
  • 1 cup cheese, vegan
  • some zucchini blossoms, for garnish
  • some parsley, for garnish
Preparation
40 mins
20 mins
Easy
  • Preheat oven to 356 °F.
  • In a skillet over medium heat, heat oil and fry onion until translucent. Add garlic, corn kernels, epazote, huitlacoche, and zucchini blossoms. Cook for 15 minutes and season with salt and pepper.
  • In a skillet over medium heat, heat a bit of oil and fry tortillas. Drain on a paper towel-lined plate to remove excess oil.
  • In a baking dish, place a layer of tortillas. Top with a layer of huitlacoche stuffing. Add a layer of vegan cream on top. Top with a later of vegan cheese. Repeat the layer until the baking dish is full and all the ingredients are used up. Top with a later of cheese and bake for about 10 minutes.
  • Remove from the oven. Serve vegan tortilla casserole garnished with zucchini blossoms and chopped parsley.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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