• Ashley McGuirk

Vegan + Gluten Free Mexican Casserole

THIS meal. This meal right here is one of my favorite dinner recipes OF ALL TIME. I know, it seems like I say that about a lot of the meals I make, (what can i say? I love food!) but seriously, if I had to pick one meal to eat the rest of my life, this would be it. Any dish Mexican inspired is basically my favorite. I can say with certainty that I will eat anything topped with fresh cilantro and lime juice. Add some spice + zest and you have me for life.

This Mexican casserole is also easy to prep and freeze for another time. I actually created this dish a while back and made it again a month before giving birth to Keegan. I froze it to have during my postpartum journey and I am so glad I did! All you have to do is prep the meal in an aluminum safe bake dish, cover with foil and bake within 3 months. When I prepped it, all we had to do was pop it in the oven for 30-35 minutes and that's it! It's vegan, gluten free, full of protein, fiber, healthy grains and fats. I'm telling you, this is one HELL of a meal. It's bursting with flavor and will definitely have you coming back for seconds.

Vegan + Gluten Free Mexican Casserole

Serving Size: 4-5 servings

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes


½ cup uncooked quinoa

1 packet Siete almond flour tortillas

2 tablespoons olive oil

2 peppers, diced

½ onion diced

1/3 cup salsa

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon garlic salt

1 can organic corn

1 can black beans

optional toppings:

1/3 cup shredded cheddar cheese

6-10 jalapeno slices (from a jar)

1 fresh avocado

1 bunch fresh cilantro

3-4 lime wedges

dollop of greek yogurt (or sour cream)


Step 1

Cook quinoa per instructions on bag/box. While quinoa is cooking, dice peppers + onion. On stove top heat a large skillet with olive oil, add peppers + onion and sauté until tender.

Step 2

Preheat oven to 350 degrees Fahrenheit. Spray an 8x8 square pan with olive oil. Take out your tortillas and cut into 3-4 strips. Once you’ve cut your strips, line the bottom of your pan with tortilla strips until you can no longer see the bottom. View picture below step 4 for reference.

Step 3

Once quinoa is cooked transfer to a large mixing bowl along with sautéed veggies. In the large mixing bowl, add in all the spices, corn and beans. Mix together until well combined.

Step 4

Carefully begin spooning the quinoa and veggies mixture into the 8x8 pan lined with tortillas strips. DO NOT add all at once. Spoon about half of the mixture out and then top with another layer of tortillas strips. Repeat this step once more ending with one more layer of tortillas strip on the top of the dish. (You should have 3 layers of tortilla strips total- including the top). View pictures below for reference.

Step 5

Once you’ve finished layering your casserole, top with optional shredded cheese and jalapenos. Place in oven to bake for 30 minutes. Then, broil for the last 3-5 minutes to brown the top layer. Enjoy with fresh toppings like fresh cilantro, lime and avocado.


  • You can use traditional corn or flour tortillas in this recipe- no problem.

  • Not vegan? Feel free to add 1-2 cups of shredded chicken to this dish in addition to another 1/3 cup of shredded cheddar cheese. Simply add chicken + 1/3 cup of cheese during step 3 and follow the remainder of directions. Sprinkle the (optional) second 1/3 cup of cheese on top of the casserole before baking.

  • Planning on freezing? Prepare dish according to directions. Make sure to use an aluminum pan (like this one) and cover with foil to prevent from drying out or becoming freezer burnt. Freeze up to 3 months. When ready to eat, take out of freezer and let thaw for 15-20 minutes while preheating oven to 350 degrees F. Bake for 30-35 minutes, broil if you prefer top to be a bit crispy.

Did you make this recipe?

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Until next time,

Stay sweet.