Quick and Easy Vegan Taco Cornbread Casserole

NAMELY MARLY(1)
Yo Anne: "Tasty flavors and the kids loved it too. I had on…" Read More
15Ingredients
15Minutes

Ingredients

US|METRIC
  • 1 package veggie crumbles
  • 1 envelope salt (Mrs. Dash, free taco seasoning)
  • 15 ounces diced tomatoes
  • 1 cup cooked rice
  • 4 ounces chopped green chilies
  • 2 packages cornbread muffin mix (approximately 8 oz each vegan)
  • 1 cup soy milk
  • 1 tablespoon ground flax seed
  • 1 tablespoon corn starch
  • 1 teaspoon apple cider vinegar
  • 15 ounces whole kernel corn
  • 1 cup vegan sour cream
  • 2 cups corn chips
  • 2 cups vegan cheddar cheese (shredded)
  • 30 ounces black beans (drained, . It totally works!)
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    Reviews(1)

    Yo Anne a year ago
    Tasty flavors and the kids loved it too. I had only frozen corn and no vegan sour cream (health food store didn’t have any). I added extra liquid but the cornbread came out a bit dry. I’d make it again without substituting.

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