Cheesy Migas Casserole, Vegan, Gluten-Free
A dish fit for comfort
If you’re looking for a new yummy dish to add to your comfort food go-to’s, look no further!
This vegan and gluten-free migas casserole is absolutely delicious. It’s loaded with vegan cheese and tortilla bits, plus lots of veggies, tofu, and black beans.
So, it’s not only delicious but also a well-balanced meal with fiber, plant-based protein, and complex carbs. I recommend topping it off with some avocado slices for a great source of healthy fats too.
Make it on Sunday to have as any easy breakfast throughout the week, or really for any time you’re craving something warm and cheesy!
Recipe notes
Crisping the tortillas - traditionally, Mexican-style migas call for fried tortillas. I used minimal oil instead and just heated the tortillas on the pan until crisp. We’re already getting a healthy dose of fat from the cheese, so it doesn’t hurt to go easy on the added oil. It won’t produce the exact same effect, but trust me, it still tastes amazing! I used an oil spritzer to lightly coat the tortillas. If you don’t have something similar you can brush the tortillas lightly with oil or just put a small amount of oil in the pan.
Coconut Aminos - if you haven’t tried coconut aminos yet, it’s about time you do. This is my favorite condiment! It’s a slightly sweet, soy-free, gluten-free version of soy sauce. That being said, you can definitely sub in regular soy sauce, tamari sauce, or a veggie broth in place of the coconut aminos.
Tomatoes - I used campari tomatoes because that’s what I had on hand. They run on the small/medium size. You can use an equivalent amount of regular tomatoes or cherry tomatoes. I’d guess about 3 large tomatoes or roughly two handfuls cherry tomatoes.
Cheese Cheese Cheeseeee - A big part of what makes this recipe so yummy is all the ooey-gooey melty cheese! I used a combination of Vevan’s vegan ched-melts and p’jack melts. You have some options here:
Use less cheese for lower fat and sodium content - cut it down to two cups instead of three.
Use sliced cheese and break it into small pieces (this is the method I used)
Use shredded cheese and just measure by cup
If you’re not plant-based or vegan, you can certainly sub regular cheese instead of using vegan cheese
Tofu - You can use firm or extra firm tofu here. I always buy sprouted tofu because it is easier on the stomach and easier to digest. In the recipe, I say to “crumble” the tofu. This just means break it up using your hands. The texture will end up being similar to that of scrambled eggs.
Milk - I used unsweetened almond milk for this recipe. You can sub any mild-flavored unsweetened plant-based milk. You can also use regular milk if you aren’t vegan/plant-based.
I hope you love this recipe! Be sure to leave a comment below if you give it a try, and tag me in your photos on Instagram @wellismore so I can see all of your delicious creations!
Cheesy Migas Casserole - Vegan, Gluten-Free
inspired by Joanna Gaine’s Migas Casserole Recipe
Ingredients
4 corn tortillas
avocado (or similar) oil
2-3 tbsp water
1 tbsp coconut aminos
1 large red bell pepper, diced
1/2 white onion, diced
6 campari tomatoes, de-seeded, diced
1 large jalapeño, diced
1 can low sodium or no salt added black beans, rinsed and drained
1 tbsp cumin
1/2 tsp chili powder
1/4 tsp white pepper
1/4 tsp black pepper
15 oz firm or extra-firm tofu, drained
1/4 cup unsweetened almond milk
9 vegan cheddar slices or 1.5 cups vegan cheddar shreds (I used Vevan brand)
9 vegan pepper jack slices or 1.5 cups vegan pepper jack shreds (I used Vevan brand)
Optional toppings: cilantro, avocado slices, hot sauce
Instructions
Preheat oven to 375°F
Heat a frying pan over high heat. Spritz each tortilla with a couple of sprays of avocado oil on each side. Cook tortillas on each side until slightly browned and crisp. Set tortillas aside.
In the same pan, add 2 tbsp water and coconut aminos and turn to medium heat. Add bell pepper and onion and saute until lightly browned, stirring frequently. Add additional water as needed to prevent sticking to pan. Add tomatoes and jalapeño and continue to saute for another 5 minutes or so, stirring frequently.
Add black beans, spices, and pepper. Stir to coat evenly and remove from heat. Set aside to cool.
Meanwhile, using your hands or the back of a spoon or fork, crumble tofu into a 9x13in baking dish until it resembles a scrambled egg texture. Add almond milk.
Break and tear crispy tortillas into small pieces and add to dish. If using cheese slices, break slices into small pieces and add to dish. If using shreds, measure and add to dish. Mix everything together until evenly combined.
Cover baking dish with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes.
Remove from oven and allow to cool until casserole sets.
Serve hot and top with avocado, cilantro, and/or hot sauce. Enjoy!