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Mexican casserole in a large white dish.

Mexican Pasta Casserole (Vegan & Family Friendly)

This Vegan Mexican Pasta Casserole is the perfect family friendly dinner recipe that is perfectly balanced and packed with flavour! It comes together in only a few simple steps.
Course Main Course, Dinner
Cuisine American, Mexican
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 people
Calories 475kcal


For the Beans:

  • 1 can no salt added black beans drained and rinsed
  • ½ chipotle in adobo chopped
  • 1 tbsp maple syrup
  • ½ tsp cumin
  • ½ tbsp chili powder
  • ¼ cup vegetable stock
  • Salt and pepper to taste

For the Sauce:

  • 2 large jars (680 ml eacPassata tomato sauce
  • 1 chipotle in adobo with sauce minced
  • 3 tbsp maple syrup
  • ½ tsp chili pepper or more to taste
  • ½ tsp cumin or more to taste
  • Salt and pepper to taste

For the Casserole

  • 1 lb whole wheat rigatoni pasta
  • 1 can no salt added black beans drained and rinsed
  • 2 cups baby spinach chopped
  • 2 cobs corn kernels removed
  • ½ cup vegan or regular sour cream
  • 1 ½ cups vegan or regular cheddar cheese grated

For the Toppings

  • Jalapenos for serving
  • Avocado for serving
  • Green onions for serving
  • Diced tomatoes for serving


  • Preheat an oven to 350 F and lightly grease a 13x9" casserole dish. To make the black bean layer, combine the black beans, chipotle, maple, chili, cumin, and stock in a food processor and puree until smooth. Season with salt and pepper and set aside.
  • In a bowl, mix together the passata, minced chipotle, chili, cumin, salt and pepper, to taste. Adjust depending on how spicy you like it.
  • Cook the pasta al dente and set aside.
  • Add 3/4 of the spicy tomato sauce to the pot along with the rigatoni, corn, can of black beans (non pureed), and spinach and toss to coat.
  • Spread 1/2 of the remaining sauce onto the bottom of the pan. Add half of the pasta, then the pureed black beans, the sour cream, and the remaining pasta. Top with the last little bit of sauce, and finish with the shredded cheese.
  • Place in the oven and bake for 20 minutes or until golden and bubbly. Top with avocado, jalapenos, green onions, and tomatoes and enjoy.


  • Other toppings you can add are olives, green chile peppers, cilantro, parsley, salsa, vegan sour cream, and tortilla chips.
  • For omnivores, you can add some leftover shredded chicken or cooked beef. You can also add veggie round instead.
  • I would suggest shredding your own cheese as pre-shredded cheese have a flour coating on them that prevents them from clumping. This makes it grainy when melted. To quickly shred a block of cheese, you can use a food processor.
  • Feel free to buy pre-made enchilada sauce if you don't want to make your own sauce.


Calories: 475kcal | Carbohydrates: 85g | Protein: 14g | Fat: 11g | Saturated Fat: 4g | Sodium: 483mg | Potassium: 329mg | Fiber: 2g | Sugar: 12g | Vitamin A: 1202IU | Vitamin C: 5mg | Calcium: 75mg | Iron: 4mg