Vegan Chick’n Fajita Casserole

ByJanelle Carss

This totally vegan Chick’n Fajita Casserole takes all the delicious ingredients of a fajita and turns them into an easy dump and bake dish! Veggie packed, nutritious and unbelievably flavourful, this one-pan meal only requires 10 minutes of prep time.

Jump to Recipe Print Recipe
Jump to Recipe

Ingredients & Inspiration

True story: I’ve never met a fajita that I didn’t like. Especially when they’ve been transformed into a totally vegan Chick’n Fajita Casserole! Growing up whenever my mom would make chicken fajitas for dinner there were never any leftovers… because everyone wanted seconds! Crisp-tender blackened bell peppers and onion in a subtly spicy-smoky blend of herbs and spices… my mouth waters.

So, naturally when creating this recipe I wanted to combine all the delicious veggies, spices and protein (in this case we’re using soy curls, a wonderful single-ingredient meat alternative) with an extra boost of protein and fibre in the form of black beans and quinoa, which forms the base of the casserole. Here’s a quick rundown of what you’ll need:

  • your favourite salsa
  • canned black beans
  • veggie broth
  • quinoa
  • red & green bell peppers
  • yellow or red onion
  • Butler Soy Curls
  • olive oil
  • chili powder
  • ground cumin
  • garlic powder
  • dried oregano

In this recipe, the soy curls will be replacing chicken, as they are a great tender, meaty substitute made entirely from soy! I love using soy curls as a meat replacement because they’re very high in protein, but also because they absorb marinades and flavourings really well, so you can make them taste like practically anything.

How to Make Chick’n Fajita Casserole

There’s no pre-cooking needed for this Chick’n Fajita Casserole. Everything just goes right into the casserole dish and into the oven! It’s basically culinary magic.

  1. Mix salsa, black beans, veggie broth, and quinoa in a 9×13 baking dish lightly coated with cooking spray.
  2. In a large bowl, combine peppers, onion, soy curls, oil, and seasonings until thoroughly combined. Spoon pepper mixture over quinoa mixture in baking dish.
  3. Cover tightly with foil or a lid and bake for 40-50 minutes, until veggies are crisp-tender, and quinoa is done.
  4. Optional: Sprinkle 1 to 2 cups of vegan cheddar cheese on top and replace in the oven under the broiler for 3 to 5 minutes to melt the cheese and brown the veggies and soy curls.
  5. Serve with desired toppings and enjoy!

Bring the Fa-heat-a

Love adding a little extra kick to your recipes? Try adding more chilli powder or some red chilli flakes to the mix, or throw in some diced fresh or pickled jalapeños! Spicy or not, this Chick’n Fajita Casserole is absolutely going to blow your mind by how easy and delicious it is! The tender, meaty soy curls give the nostalgic and authentic vibes and the veggies, beans and quinoa really fill you up.

If you loved this recipe you might also enjoy my Fajita Pasta, Tofu Teriyaki Casserole, or Vegan Bacon Cheeseburger Casserole!

Janelle Carss

Vegan Chick’n Fajita Casserole

5 from 3 votes
This totally vegan Chick'n Fajita Casserole takes all the delicious ingredients of a fajita and turns them into an easy dump and bake dish! Veggie packed, nutritious and unbelievably flavourful, this one-pan meal only requires 10 minutes of prep time.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Servings: 5 servings
Course: Dinner, Main Course
Cuisine: Canadian, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1 16-oz jar of your favourite salsa
  • 1 15-oz can black beans, drained and rinsed
  • 1¾ cup veggie broth
  • 1 cup uncooked quinoa, rinsed (if your brand isn't pre-rinsed)
  • 1 red bell pepper, cut into strips
  • 1 green bell pepper, cut into strips
  • 1 medium yellow onion, cut into strips (or sub red onion)
  • ¾ bag (6 oz) Butler Soy Curls, rehydrated (see note)
  • 1 tbsp olive oil
  • 1 tbsp chili powder
  • 2½ tsp ground cumin
  • 2 tsp garlic powder
  • 1 tsp dried oregano
  • 1½ tsp kosher salt
  • optional toppings for serving: shredded vegan cheese, shredded lettuce, vegan sour cream, avocados or guacamole, chopped cilantro or green onions, hot sauce

Method
 

  1. Preheat oven to 400°F
  2. Mix salsa, black beans, veggie broth, and quinoa in a 9×13 baking dish lightly coated with cooking spray.
  3. In a large bowl, combine peppers, onion, soy curls, oil, and seasonings until thoroughly combined. Spoon pepper mixture over quinoa mixture in baking dish.
  4. Cover tightly with foil and bake for 40-50 minutes, until veggies are crisp-tender, and quinoa is done.
  5. Optional: Sprinkle 1 to 2 cups of vegan cheddar cheese on top and replace in the oven under the broiler for 3 to 5 minutes to melt the cheese and brown the veggies and soy curls.
  6. Serve with desired toppings and enjoy!

Notes

Macros per serving (serves 5):
  • Calories: 450
  • Carbs: 63g
  • Protein: 34g
  • Fats: 11g
Rehydrating soy curls: Add the soy curls to a large heat-safe bowl, and pour enough boiling hot water overtop to cover them by about 2 inches. Cover bowl with a lid or plate and soak for 10 minutes. Strain soy curls using a mesh sieve and press remaining excess water from them using the back of a large wooden spoon or spatula.

There's more where that came from

5 Comments

  1. 5 stars
    This is delicious!!!! I love it!! For more fiber, I added a can of pinto beans with the black beans! Great recipe. I’m looking forward to your other dump casseroles. Good Job!! 👏

  2. 5 stars
    There must be something in the air because I made this recipe this week also and loved it! Loving all of your dump casserole recipes that I’ve tried- easy, high protein and delicious. I’m curious if you’ve ever thought about doing any recipes for the slow cooker (or if any you already have would translate well to one).

  3. 5 stars
    Fantastic! Super easy and so delicious! Used a can of seitan tidbits I had purchased at the local asian market as I didn’t have soy curls and am not gluten sensitive. Left overs the next day were even better! Made a vegan sour cream and roasted seasoned chickpeas to add as toppings. Bought soy curls to try for next time, which will be soon. Thank you for a great recipe! Will be trying all your dump and bake recipes!

Comments are closed.