Dinner, Mexican

​Cheesy Mexican Tortilla Bake


This is a new Vegan 8 recipe and i just had to try it right away. Original Recipe here: Vegan Cheesy Mexican Tortilla Bake

This was so easy to make and delicious!  The pan was scraped clean.

The sauce was great! My daughter scraped it by the spoonful 


  • Raw Cashews
  • Salsa (Not chunky)
  • Dairy-free Yogurt
  • Cumin
  • Smoked Paprika
  • Black Beans
  • Corn
  • Corn Tortillas

This is the vegan yogurt i bought to use. 

The Cheesy Sauce is made without nutritional yeast!  It only takes 10 minutes to make and is only 6 ingredients.

     CHEESY SAUCE INGREDIENTS: (Makes 2 1/2 cups)

  • 1 cup (165g) raw unsalted cashews 
  • 1 cup (240g) mild heat runny/not too chunky salsa
  • 3/4 cup (180g) plain unsweetened dairy-free yogurt 
  • 1/4 cup + 1 tablespoon (75g) water
  • 1 1/4 teaspoons smoked paprika
  • 1 1/4 teaspoons ground cumin
  • 3/4-1 teaspoon (6g) fine sea salt (this will vary depending on the salsa used


  • 9 small corn tortillas, cut into fourths
  • 2 15 oz cans low-sodium black beans, drained and rinsed
  • 1 cup (240g) salsa for middle layer 
  • 2 cups (293g) sweet corn (I used frozen)
  • Optional: Green onions for garnish

Instead of more salsa i used a can of diced tomatoes for the middle layer of the bake.


Blend your cheese sauce.

Then you are going to use your cheese sauce in thirds. Layering this like a lasagna. 

In a 8 1/2 by 8 1/2 casserole dish…

Put your sauce down and then the tortilla triangles 

then add your filling of beans, tomatoes, corn and more cheese. 

Then another layer of tortillas and more cheese sauce on top. 

Cover with foil and bake 375°F for about 20 minutes ( It’s mostly just for heating and then browning the top of the cheese.  About half the time with foil and then half without.)

I finished it with some green onions. And served with some lettuce on top. 


by Joy Maes

Leave a Reply

Your email address will not be published. Required fields are marked *

Your name *

Your website *

Comments *