Pin My cousin showed up at a potluck with this casserole last summer, and I watched people who claimed they didn't eat vegan food go back for thirds. The way the avocado crema pooled across each slice, the tortillas soft but not mushy, the beans earthy and deeply spiced—it felt like comfort food that happened to be completely plant-based. I pestered her for the recipe right there in her kitchen, scribbling notes while she laughed and told me the real secret was patience with the layering and not skimping on the lime juice in that crema.
I made this on a Tuesday night when my roommate's parents were visiting, and his mom asked for the recipe before she'd even finished eating. There's something about a casserole that makes people feel welcomed, and watching her eyes light up when she bit through those layers—tortilla, beans, that bright crema—made the whole messy kitchen worth it.
Ingredients
- Olive oil: Use a good quality one here since you're not cooking it to death, and it carries flavor through the whole dish.
- Yellow onion and garlic: The aromatic foundation that makes everything taste intentional and warm, not rushed.
- Red bell pepper and zucchini: They soften into the beans and create texture without overpowering the cumin and paprika.
- Corn kernels: Fresh or frozen both work beautifully, and honestly frozen corn is less watery if you thaw it first.
- Black beans: Drain and rinse them well or the casserole gets gummy and the flavors get muted.
- Ground cumin, smoked paprika, chili powder, and oregano: Toast these spices briefly in the hot skillet before adding the beans so they bloom and smell incredible.
- Enchilada sauce: You can absolutely buy decent vegan sauce, but homemade hits different if you have 20 minutes to simmer tomatoes and chiles.
- Corn tortillas: Get ones that are pliable and don't crack easily, or you'll spend the whole assembly frustrated.
- Avocados: They should yield slightly to pressure but not be black and mushy, and don't make the crema until you're almost ready to serve.
- Fresh cilantro and lime juice: The lime juice is not optional—it cuts through the richness and makes the crema taste alive.
- Non-dairy yogurt: Coconut or soy works best since it doesn't curdle when blended with citrus.
Instructions
- Heat and prep your station:
- Preheat the oven to 375°F and grease your 9x13-inch baking dish with a little oil so nothing sticks to the corners. Gather all your ingredients within arm's reach because the next part moves quickly.
- Build your aromatic base:
- Heat olive oil in a large skillet over medium heat and let the diced onion soften for a few minutes until it starts to smell sweet. Add the garlic, bell pepper, and zucchini, stirring occasionally until everything is tender and the kitchen smells like something good is happening.
- Season and toast:
- Stir in the corn, drained black beans, and all your spices—cumin, smoked paprika, chili powder, and oregano—letting them cook for just a minute or two so they release their fragrance. Season with salt and pepper to taste, then take it off the heat.
- Layer like you mean it:
- Spread a thin layer of enchilada sauce on the bottom of your baking dish, then lay down 4 tortillas overlapping slightly like tiles. Spread half your bean mixture over top, drizzle with more sauce, then repeat with another layer of tortillas, the remaining beans, and sauce, finishing with the last 4 tortillas and the remaining sauce poured evenly across.
- Bake low then high:
- Cover the whole thing with foil and bake for 25 minutes so the tortillas soften and everything melds. Remove the foil and bake uncovered for another 10 minutes until the top is bubbling at the edges and looks a little golden.
- Make your crema while it bakes:
- Combine your ripe avocados, fresh cilantro, lime juice, non-dairy yogurt, salt, and a splash of water in a blender or food processor, blending until it's completely smooth. Add more water a tablespoon at a time if it's too thick—you want it pourable but not watery.
- Rest and serve:
- Let the casserole cool for 5 minutes before slicing so it holds together without falling apart on the plate. Top each serving generously with avocado crema and whatever garnishes you have on hand.
Pin The first time I made this for actual company, I was so nervous about the layering that I counted the tortillas three times and measured the sauce with obsessive precision. When my friend cut into it and the layers stayed perfectly stacked, all golden and steaming, I felt like I'd accomplished something real in the kitchen.
Why This Casserole Works
A casserole is forgiving in a way that other dishes aren't—you can't really mess up the proportions, and even if your layers get a little chaotic, they bake into something cohesive and nourishing. The key is letting each component do its job: the tortillas soften without dissolving, the beans stay distinct and flavored rather than mushed, and that crema arrives at the table cool and creamy against the warmth of everything else. It's the kind of food that makes people linger at the table.
Making It Your Own
This recipe is a scaffold, not a strict rule—swap the zucchini for mushrooms if you love umami, or throw in a handful of spinach that will wilt into the beans. Some nights I add a pinch of chipotle powder to the black bean mixture, and other times I keep it mild because I'm cooking for someone who prefers subtle spice. The avocado crema is less flexible only because it's where the luxury lives, but even there you could use a cashew cream if avocados are expensive where you are.
Timing and Serving
This entire process takes just under an hour from start to plate, which makes it perfect for a weeknight dinner that still feels special. You can assemble the casserole earlier in the day and bake it when you're ready to eat, and the avocado crema comes together in literally two minutes of blending. Serve it with lime wedges, sliced jalapeños if you want heat, fresh cilantro scattered on top, and maybe some diced tomatoes for brightness.
- If you're feeding vegetarians and vegans at the same meal, this casserole wins because nobody has to eat two different mains.
- Leftovers reheat beautifully in a 325°F oven for about 15 minutes covered with foil, though the crema is best made fresh each time.
- A crisp Mexican lager or a glass of Sauvignon Blanc pairs beautifully with the richness of the avocado and the warmth of the spices.
Pin This casserole taught me that plant-based cooking doesn't have to feel like compromise—it's just cooking with ingredients that happen to be plants. Every time I make it, someone asks for the recipe, and that never gets old.
Recipe Q&A
- → Can I use canned black beans for this dish?
Yes, canned black beans work well; just be sure to rinse and drain them to reduce excess salt and improve texture.
- → What can I substitute for zucchini?
Mushrooms or spinach are excellent alternatives that add flavor and texture without overpowering the dish.
- → How do I achieve the creamy avocado crema consistency?
Blend ripe avocados with lime juice, cilantro, non-dairy yogurt, salt, and water, adjusting water until smooth and pourable.
- → Is it possible to make this dish spicier?
Yes, adding chipotle peppers in adobo or sliced jalapeños can increase the heat according to your preference.
- → How should leftovers be stored?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain creaminess.
- → Are gluten-free tortillas suitable for this preparation?
Absolutely, using certified gluten-free tortillas maintains the texture and makes the dish accessible to gluten-sensitive diners.