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Tortilla Skillet Casserole (GF, V)

Quick, easy, filling, delicious, vegan, gluten-free.

Tortilla Skillet Casserole (GF, V)

Source: Savory | Serves: 8 | Time: 30 min

Changes: didn't use fresh corn; used cherry tomatoes instead of the standard roma; used vegan cheese; used gluten-free tortillas


1 bunch green onions, sliced

1 (15.5 oz) can no-salt-sdded black #beans, rinsed and drained

1 (16 oz) can vegan refried beans

1 tbsp chili powder

1 (15.5 oz) can #corn kernels, rinsed and drained

1 bunch cherry #tomatoes, diced

1 block Daiya Jalapeño Havarti Style vegan cheese, shredded (reserve ¼ cup)

Cooking spray

4 Siete cassava flour tortillas (they do run small, so they likely won't fill the skillet, but just because something is messy doesn't mean it's not delicious!)

1 small romaine heart, thinly sliced

Vegan sour cream, for garnish (If I had thought ahead, an avocado crema would have been nice)


Preheat oven to 375F.

In a large bowl, combine the refried beans, black beans, chili powder, and corn. Fold in sliced green onions.

Coat the bottom of a 10-inch cast-iron skillet with the cooking spray. Place 1 tortilla on bottom and top with ⅓ of bean mixture, ⅓ of the tomatoes, then ⅓ of the cheese.

Repeat layering with 2 more tortillas, remaining beans, remaining tomatoes, and cheese.

Finish with remaining tortilla and reserved ¼ cup cheese.

Place skillet in the oven and cook for 15 minutes, until center is hot, rotating skillet once halfway through.

I put a bed of lettuce in each bowl. Add a slice. Then garnished with sour cream. Then devoured.

Tortilla Skillet Casserole (GF, V)

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