Easy No Meat Tortilla Bake with Peppers and Onions

This no meat tortilla bake with peppers and onions is a simple, comforting dinner that’s packed with flavour and easy to throw together. Made with layers of soft tortillas, a rich tomato-based sauce, and hearty vegetables, it’s the perfect midweek meal for anyone looking for a meat-free option that doesn’t feel like a compromise.

Whether you’re vegetarian, cutting back on meat, or just want a flexible, family-friendly recipe, this one ticks all the boxes.

Easy no meat tortilla bake with peppers and onions

Looking for a simple, comforting dinner that doesn’t rely on meat but still hits the spot? This no meat tortilla bake with peppers and onions is exactly that. It’s hearty, flavourful, and packed with vibrant vegetables layered between soft tortillas and a rich tomato-based sauce. Baked until bubbling and golden, it’s the kind of dish that feels like comfort food but comes together quickly enough for a midweek meal.

This recipe has been a staple in my kitchen for years. I used to make it with chicken, but since going meat-free three years ago, I’ve realised it honestly doesn’t need it. The thickly sliced peppers and onions take centre stage here, providing both texture and substance. They’re not just a replacement, they’re the stars.

One of the best things about this dish is how well the tortillas soak up all that delicious sauce during baking. If you find plain tortillas a bit dry, this is the recipe for you. The edges crisp up slightly while the centre stays soft and full of flavour. This time, I used small gluten-free tortillas. You can easily swap in whatever you have on hand. Flour, corn, or even wholegrain all work well. The same goes for the seasoning. I used my usual mix of dried herbs and spices, but a ready-made taco spice blend works perfectly too.

The dish is more than enough for a hungry family of four. 

What kind of peppers should you use?

Let’s talk about the peppers, because they’re at the heart of this no meat tortilla bake.

First off, a quick note on the name. In the UK, we simply call them peppers, not bell peppers as they’re often referred to in the US. Same ingredient, just different terminology. They’re also sometimes called capsicum in places like Australia and New Zealand, which adds another layer to the naming confusion.

For this recipe, I used one red pepper and one yellow pepper. The red variety brings a lovely sweetness, while the yellow is slightly milder and brighter in flavour. You could also use orange peppers for a similar taste or green peppers if you prefer something more earthy and slightly bitter. Feel free to mix and match depending on what you have at home.

Peppers are packed with antioxidants, especially vitamin C, and they’re naturally low in calories. Red peppers in particular are among the most nutrient-rich vegetables you can eat. They add colour, natural sweetness, and a good dose of fibre and vitamin A to any dish.

In this tortilla bake, the peppers are sliced thickly and softened before layering. This gives them a satisfying, almost meaty texture that makes the dish filling without needing actual meat. It’s one of those vegetarian swaps that feels like an upgrade.

Chopped tomatoes vs passata

Tomatoes can be a bit of a minefield, especially when you’re trying to follow a recipe from another part of the world. In this no meat tortilla bake, I use a mix of chopped tomatoes, tomato purée, and a handful of fresh plum tomatoes. But if you only have passata or tinned tomatoes, don’t worry. It’s all interchangeable with a few simple tweaks.

So, what’s the difference?

• Chopped tomatoes are tinned, diced tomatoes in their juices. They give the sauce a bit of texture and work really well in a layered vegetarian bake like this.
• Passata is a smooth, sieved tomato sauce made from uncooked or lightly cooked tomatoes. It’s thicker than chopped tomatoes but still pourable and smooth. It’s perfect if you prefer a more uniform tomato sauce without chunks.
• Tomato purée in the UK (called tomato paste in the US) is a thick, concentrated tomato product usually sold in tubes or small tins. It adds richness and depth. Confusingly, what Americans call tomato purée is usually what we in the UK would refer to as passata.

For this recipe, I use UK-style tomato purée for depth, chopped tomatoes for texture, and sometimes a splash of passata to smooth everything out. You can absolutely mix and match based on what’s in your cupboard.

If you’re using all passata, try simmering it a little longer to thicken it up. If you’re using just chopped tomatoes, you might want to break them down a bit more during cooking.

Herbs and spices (or use taco seasoning)

The flavour in this no meat tortilla bake comes from a mix of dried herbs and spices that give it warmth and depth. I used paprika, garlic powder, oregano, chilli flakes, and ground caraway. These are all pantry staples I reach for regularly.

Caraway adds a subtle, earthy flavour that pairs well with sweet peppers, but if it’s not your thing, you can leave it out. The same goes for the chilli flakes. Adjust the amount to suit your own taste. You can add more if you like it spicy or use just a pinch for something milder.

One of the great things about this recipe is how adaptable it is. If you’re short on time or just want to keep things simple, a packet of ready-made taco spice mix will work really well too. These usually include a blend of paprika, cumin, garlic, and onion powder. Just keep an eye on the salt levels and adjust accordingly if needed.

Whether you use your own seasoning blend or a pre-made mix, you’ll end up with a richly flavoured, tomato and pepper-filled bake that’s perfect for a busy weeknight.

What kind of tortillas work best?

You can use any type of tortilla for this recipe, which makes it really flexible. This time, I used small gluten-free tortillas, but regular flour or corn tortillas are just as good. Wholemeal or spelt tortillas also work well and add a bit more fibre and flavour.

If you like baking from scratch, I often make my own. My homemade wholegrain spelt tortillas are surprisingly easy and they taste far better than anything shop-bought. Plus, you can control exactly what goes into them. 

No tortillas? Try these alternatives:

If you’re out of tortillas or just want to try something different, here are a few substitutes that work well in this vegetarian tortilla casserole:

• Flatbreads, especially soft, wrap-style ones, can be layered in the same way as tortillas.
• Pita bread can be cut in half or sliced open before layering.
• Cooked lasagna sheets are another option. It turns this dish into more of a pasta bake, but it still works beautifully.
• Thin slices of cooked sweet potato or aubergine are great if you’re going for a veggie-forward, grain-free version.

Whichever base you go with, just make sure it can soak up the sauce without falling apart. That layered texture is part of what makes this dish so satisfying. It’s like a vegetarian lasagna, only quicker to make and with fewer dishes to wash.

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No Meat Tortilla Bake with Peppers and Onions

Ingredients

• 1 tbsp olive oil
• 1 medium onion
• 2 small red onions
• 1 red pepper
• 1 yellow pepper
• ½ tsp ground caraway (see note 1)
• 1 tsp paprika
• ½ tsp garlic powder
• 1 tsp oregano
• 1 tsp chilli flakes (add more if you like it hotter)
• pepper and salt
• 1 tbsp tomato puree (see note 2)
• 200ml (⅚ cup) water
• 200ml (⅚ cup) chopped tomatoes (or passata)
• handful of plum tomatoes (cut into halves)
• 6 small tortillas (see note 3)
• cheese (see note 4)

Instructions

• Heat the oil in a frying pan. Thickly slice the onions and peppers. Fry until soft.
• Mix all of the the spices and seasoning together and then sprinkle over the onions and peppers.
• Add tomato puree (paste), tinned tomatoes (or passata) and plum tomatoes, and cook for around five minutes.
• Pour a little of the sauce over the bottom of the your baking dish (mine is 28cm x 21cm or 11" x 8¼").
• Cover with two of the tortillas. To fit the dish, I placed one whole tortilla in the centre of the dish, and cut the other tortilla in half and placed them either side.
• Pour half of the mixture over the tortillas. Sprinkle over your cheese (as much or as little as you like).
• Cover with two more tortillas (in the same way as above) and then add the rest of the sauce.
• Top with last two tortillas as before, and cover with cheese.
• Bake on 175℃ (350℉) for around 20-25 minutes until the cheese is has turned brown and you can see a little of the sauce bubbling up through the tortillas. Serve hot/warm with a fresh salad. Enjoy!

Notes

1. If you don't have ground caraway, just use cumin instead (they are not quite the same, but cumin would also work).
2. Tomato puree is the same as tomato paste (if you are in the US). It is condensed, thick tomato, often in a tube. 
3. I used a fairly small baking dish (mine is 28cm x 21cm or 11" x 8¼") and only needed 6 small tortillas.Feel free to use any dish you like, and adapt the amount of tortillas accordingly.
4. I didn't weigh my cheese: I just eyeballed it. Use as much or as little as you like. I used a mixture of Gouda and Mozzarella, but you can use whatever you have on hand.