A cross between nachos and an enchilada bake, this meatless version of the Food Network’s Beef and Bean Taco Casserole is pure comfort food. And it couldn’t be easier to put together!
Preheat the oven to 375ºF. Lightly mist a 9 x 13-inch baking dish with cooking spray or an oil mister. Set aside.
To a large skillet over medium heat, add the olive oil. When the olive oil is hot, add the onion and cook, stirring occasionally, until it starts to soften, about 2 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the pepper and corn. Cook, stirring occasionally, until tender, about 5 minutes. Add all of the beans, chili powder, cumin, paprika, oregano, cayenne (if using) and salsa. Stir to combine and cook until warmed through, about 1 minute. Remove from heat.
Spread half of the tortilla chips evenly in the prepared baking dish. Drop half of the bean mixture in dollops over the chips. Sprinkle evenly with half of the cheddar cheese and half of the pepper jack cheese. Top with the remaining chips, then spoon on the rest of the bean mixture, and finally sprinkle on the remaining cheddar and pepper jack cheeses.
Bake until the cheese is melted and the casserole is hot throughout, about 20 minutes.
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!