Game Day Tortilla Casserole

BY : PUBLISHED : August 27th, 2017 UPDATED: August 16th, 2021

I’m a big fan of potlucks especially on game day.  Not only because I love getting together with friends but I love getting creative with a new plant based dish.  This is the PERFECT potluck recipe.  It is a crowd pleaser that holds up well while sitting out on the buffet table.  I also like making this dish on a Sunday for leftovers during the week.  I hope y’all enjoy.

Game Day Tortilla Casserole

Candice Hucik
This is the PERFECT potluck recipe.  It is a crowd pleaser that holds up well while sitting out on the buffet table. 
5 from 1 vote
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Dinner
Cuisine American
Servings 8 servings
Calories 331 kcal
DIET Vegan


  • 2 diced bell peppers
  • 3 cloves garlic
  • 1 yellow onion
  • 5 green onions
  • 1 teaspoon of cumin
  • 1/2 teaspoon of hot sauce
  • 14.5 ounces of diced tomatoes
  • 1 bouillon cube
  • 1 cup of water
  • 4 ounces of mild green chilies
  • 15 ounces of red kidney beans
  • 8 ounces of corn
  • 1 can of green enchilada sauce
  • 1 cup of nutritional yeast
  • 1/4 cup of pumpkin seeds
  • 2 Tablespoons of olive oil
  • 24 small corn tortillas
  • optional: avocado and chopped cilantro


  • Preheat oven to 375 degrees. Dice up the onion, garlic, green onions and bell pepper. Heat the olive oil in a large saute pan and add the yellow onion and garlic. Cook on medium until onions are translucent.
  • Add the bell pepper, cumin, green onions and hot sauce. After 5 min of cooking, turn up the heat and add the tomatoes, chilies, bouillon and cup of water. Cook down for 20 min on medium/heat heat for the liquid to reduce and favors to develop.
  • Drain and rinse the beans and corn then add, cooking for about 5 min. Taste and add salt and pepper to your liking.
  • Now it's time to layer. In a baking dish, pour about a 1/4 cup of enchilada sauce then cover the bottom of the dish with tortillas, edges overlapping. Pour more enchilada sauce on the top of the tortillas then sprinkle about 2 tbls of nutritional yeast. Add a layer of the bean mixture.
  • Repeat layering, 4 layers of tortillas total. The top layer should be tortillas, enchilada sauce, nutritional yeast. To finish off the masterpiece, top with the rest of the green onions and pumpkin seeds.
  • Bake covered with foil for 15 min and remove foil for last 5 min of cooking time. Serve with slices of avocado and chopped cilantro.


Calories: 331kcalCarbohydrates: 57gProtein: 13gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 1mgSodium: 487mgPotassium: 676mgFiber: 12gSugar: 6gVitamin A: 1104IUVitamin C: 52mgCalcium: 118mgIron: 3mg
Keyword taco casserole, tortilla casserole, vegan casserole, vegan game day snacks
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About Candice Hucik

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