Layers of crushed tortilla chips form a crispy base for a hearty, well-seasoned filling loaded with black beans, sweet corn, and zesty salsa. Everything bakes together until bubbling and golden at the edges, with that classic bake-and-melt finish that makes casseroles so satisfying. Sliced green onions scattered over the top add a fresh, sharp bite that balances the smoky, savory layers underneath. It's the kind of dinner that comes together in one dish and disappears fast at the table, with plenty of texture from the chips staying crisp along the bottom. This one holds up great as a weeknight staple in a vegan kitchen, no fuss required.
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Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
Spread the crushed tortilla chips in an even layer across the bottom of the prepared baking dish.
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