Vegan Breakfast Nacho Casserole

Hello, everyone! I’m Jenny, and I’m thrilled to introduce you to one of our favorite breakfast recipes: the Vegan Breakfast Nacho Casserole. This dish brings the delightful crunch of nachos into a hearty breakfast casserole, packed with flavor and nutrients. It’s perfect for those days when you want something a bit indulgent but still healthy.

Weekend mornings are made for special breakfasts, and this casserole has become a go-to in our household. It’s a hit at brunch gatherings and a wonderful way to kick off a day with energy and satisfaction. I remember the first time I served it; everyone went back for seconds, and it quickly became a staple at our family get-togethers!

Servings: 6
Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes

Cuisine: Mexican

Ingredients

• 8 corn tortillas, cut into small pieces
• 1 tablespoon olive oil
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 cup diced tomatoes
• 1 cup chopped red onion
• 1 cup vegan shredded cheese
• 1/2 cup nutritional yeast
• 1/2 cup salsa
• 1/2 cup homemade or store-bought vegan sour cream
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro (for garnish)
• 1 avocado, sliced (for garnish)

Equipment/Utensils

• Mixing bowls
• Skillet
• Baking dish (9×9 inch)
• Spatula
• Knife and cutting board

Preparation Steps

1. Preheat Oven: Begin by preheating your oven to 375°F (190°C).
2. Cook Tortillas: Heat olive oil in a skillet over medium heat. Add the tortilla pieces and cook until they are crispy and lightly golden. Remove from the skillet and set aside.
3. Prepare Vegetables: In the same skillet, add black beans, corn, diced tomatoes, and chopped red onion. Sauté for about 5 minutes until the vegetables are tender and well mixed.
4. Mix Ingredients: In a large bowl, combine the crispy tortilla pieces with the vegetable mixture. Stir in the salsa, nutritional yeast, and spices—cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.
5. Assemble Casserole: Transfer the mixture into a greased 9×9 inch baking dish. Sprinkle vegan shredded cheese evenly on top.
6. Bake: Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the cheese has melted.
7. Garnish and Serve: Allow the casserole to cool for a few minutes before garnishing with chopped cilantro and avocado slices. Serve warm.

Nutritional Information (per serving)

• Calories: 290
• Total Fat: 12g
• Saturated Fat: 2g
• Carbohydrates: 35g
• Fiber: 7g
• Protein: 11g

Vitamins and Minerals (per serving)

• Vitamin A: 20%
• Vitamin C: 25%
• Calcium: 15%
• Iron: 12%
• Folate: 10%

This Vegan Breakfast Nacho Casserole is a delightful way to enjoy a twist on classic nachos while getting a wholesome breakfast. It’s perfect for family gatherings, brunches, or simply a cozy weekend breakfast. I hope you give it a try and find it as enjoyable as we do!

Vegan Breakfast Nacho Casserole

jenny

Weekend mornings are made for special breakfasts, and this casserole has become a go-to in our household. It’s a hit at brunch gatherings and a wonderful way to kick off a day with energy and satisfaction. I remember the first time I served it; everyone went back for seconds, and it quickly became a staple at our family get-togethers!

Print Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings 6 servings

Calories 290 kcal

Ingredients

  

• 8 corn tortillas cut into small pieces
• 1 tablespoon olive oil
• 1 cup black beans drained and rinsed
• 1 cup corn kernels fresh or frozen
• 1 cup diced tomatoes
• 1 cup chopped red onion
• 1 cup vegan shredded cheese
• 1/2 cup nutritional yeast
• 1/2 cup salsa
• 1/2 cup homemade or store-bought vegan sour cream
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro for garnish
• 1 avocado sliced (for garnish)

Instructions

 

• Preheat Oven: Begin by preheating your oven to 375°F (190°C).
• Cook Tortillas: Heat olive oil in a skillet over medium heat. Add the tortilla pieces and cook until they are crispy and lightly golden. Remove from the skillet and set aside.
• Prepare Vegetables: In the same skillet, add black beans, corn, diced tomatoes, and chopped red onion. Sauté for about 5 minutes until the vegetables are tender and well mixed.
• Mix Ingredients: In a large bowl, combine the crispy tortilla pieces with the vegetable mixture. Stir in the salsa, nutritional yeast, and spices—cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.
• Assemble Casserole: Transfer the mixture into a greased 9×9 inch baking dish. Sprinkle vegan shredded cheese evenly on top.
• Bake: Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the cheese has melted.
• Garnish and Serve: Allow the casserole to cool for a few minutes before garnishing with chopped cilantro and avocado slices. Serve warm.

Notes

Nutritional Information (per serving)

• Calories: 290
• Total Fat: 12g
• Saturated Fat: 2g
• Carbohydrates: 35g
• Fiber: 7g
• Protein: 11g

Vitamins and Minerals (per serving)

• Vitamin A: 20%
• Vitamin C: 25%
• Calcium: 15%
• Iron: 12%
• Folate: 10%

This Vegan Breakfast Nacho Casserole is a delightful way to enjoy a twist on classic nachos while getting a wholesome breakfast. It’s perfect for family gatherings, brunches, or simply a cozy weekend breakfast. I hope you give it a try and find it as enjoyable as we do!