Vegan Fajita Casserole

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Vegan Fajita Casserole

Jill Dalton
Fall is here in North Carolina with beautiful cool weather that turns our appetites to rich, warm, vegan comfort foods. This plant-based Fajita Casserole is sure to satisfy with the savory flavors of fire roasted pan fried fajita vegetables drenched in savory red sauce and creamy cheese sauce baked to perfection on thin layers of home made corn tortillas. Quick and easy to make and even better as left overs for the next day's lunch.
4.84 from 6 votes
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine American, Mexican
Servings 6
Calories 323 kcal

Ingredients
 
 

Filling

Red Sauce

Smoky Cheese Sauce

Instructions
 

Filling

  • Add the Butler Soy Curls to a bowl, pour over the vegetable broth and let soak for at least 15 minutes.
  • If using mushrooms or bean instead of the Butler Soy curls, then omit the vegetable broth and sauté them with the onions and peppers
  • Preheat oven to 375°F.
  • Sauté onions, red bell pepper and poblano pepper until lightly brown.
  • Add the soaked Butler Soy Curls, lime juice and cracked pepper and cook for a few minutes until all of the liquid is absorbed.

Red Sauce

  • Add all of the red sauce ingredients to a blender and blend until smooth.

Smoky Cheese Sauce

  • Add all of the smoky cheese sauce ingredients to a blender and blend until smooth.

Assembly

  • Layer 4 tortillas into the bottom of a 9 x 9 baking dish.
  • Spoon over half of the onion and pepper mix.
  • Sprinkle half of the fire roasted corn over that.
  • Pour half of the red sauce and half of the smoky cheese sauce over the veggies and lightly smooth the top.
  • Add another layer of corn tortillas.
  • Spoon remaining onion and pepper mix and fire roasted corn.
  • Finish by pouring the remaining red sauce and smoky cheese sauce and lightly smoothing the top.
  • Bake for 40 minutes.
  • Serve with a dollop of guacamole and chopped cilantro

Notes

Garnish with a dollop of guacamole and/or cilantro

Nutrition

Calories: 323kcalCarbohydrates: 46gProtein: 16gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gSodium: 424mgPotassium: 916mgFiber: 10gSugar: 11gVitamin A: 1432IUVitamin C: 64mgCalcium: 115mgIron: 5mg

8 thoughts on “Vegan Fajita Casserole”

  1. This looks soooo delicious Jill! If I had the ingredients, I’d make it tonight. Your Hungarian Goulash from last week was oh so good! Thank you for these wonderful recipes.

  2. Hi Jill,

    I’m aching to try this.. I don’t use soy curls and the intro suggested to use mushrooms in the soy curls place. But how?

    Tho other thing is about the poblano. Did you roast it and skin it first?

    Thanks in advance..

    —Whack

    1. You would sauté the mushrooms with the onions and peppers and omit the vegetable broth. I just cut the poblanos up like the red bell pepper without precooking them or skinning them.

  3. Made this recipe tonight – It is definitely on our repeat list now! Quick, easy and so tasty! Thanks for all you and Jeffrey do to support the plant based community 🙂

  4. Virginia Tibbetts

    I’m going to make the entire casserole next, but today I only made the smoky cheese sauce. OMG. I added teas. of garlic powder, 1/2 teas of turmeric (for color), black pepper and 1/2 teas. of chipotle powder to give it a real kick. Holly Jamolie. This is my new go-to cheese sauce. Thanks again, Jill.

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