Festive Black bean vegan Mexican casserole

Festive Black bean vegan Mexican casserole

AuthorSaanvi Pashda
RatingDifficultyBeginner

Black bean vegan Mexican casserole is a potluck favorite wherever you go. Easy to make and oh so delicious. Make a batch tonight! Recipe Inspiration: Zucchini chilaquiles by VegKitchen.com

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vegan mexican casserole hot of the oven feature photo
Yields8 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins
Secret Mexican Spice Mix
 2 tsp ground cumin
 1 tsp chili powder
 ½ tsp cilantro flakes
 ½ tsp black pepper
 ¼ tsp paprika
Vegan Mexican casserole items
 1 ½ tbsp extra-virgin olive oil
 1 cup minced onions
 1 green bell pepper (chopped)
 2 cans fire roasted tomatoes (14.5 oz each)
 2 cans black beans (drained and rinsed 14.5 oz each)
 2 medium zucchini (quartered lengthwise and thinly sliced)
 12 corn tortillas
 8 oz cheddar-style nondairy cheese (Try Daiya brand)
Optional Carefree Garnish
 Vegan sour cream (We like Tofutti)
 Green onions (chopped)
1

Preheat the oven to 400º F.

2

In small glass bowl, mix spices together.

3

In a food processor, add 1 - 1/2 cans of tomatoes and 1/2 cup minced onions. Blend until semi-smooth. Add Mexican spice mix. Blend for 30 seconds.

4

Heat oil in a large saucepan. Saute 1/2 cup onions until translucent. Add the green pepper and zucchini. Stir fry until vegetable soften. (about 2 minutes) Reduce heat to simmer and add tomato blend. Simmer for 5 minutes.

5

In lightly oiled 9 x 13 baking dish, create 2 layers of ingredients as follows: 1 layer corn tortillas. 1 layer tomato mixture. 1 layer beans. 1 layer cheese shreds. Repeat same pattern.

6

Bake for 15 to 20 minutes, or until the cheese is bubbly. Remove from oven. Let stand for 5 to 10 minutes,

full tray photo of vegan mexican casserole

7

Cut into squares and serve on plates. Apply optional garnish as you wish. Another awesome recipe to consider is Vegan Jackfruit Chili.

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Ingredients

Secret Mexican Spice Mix
 2 tsp ground cumin
 1 tsp chili powder
 ½ tsp cilantro flakes
 ½ tsp black pepper
 ¼ tsp paprika
Vegan Mexican casserole items
 1 ½ tbsp extra-virgin olive oil
 1 cup minced onions
 1 green bell pepper (chopped)
 2 cans fire roasted tomatoes (14.5 oz each)
 2 cans black beans (drained and rinsed 14.5 oz each)
 2 medium zucchini (quartered lengthwise and thinly sliced)
 12 corn tortillas
 8 oz cheddar-style nondairy cheese (Try Daiya brand)
Optional Carefree Garnish
 Vegan sour cream (We like Tofutti)
 Green onions (chopped)

Directions

1

Preheat the oven to 400º F.

2

In small glass bowl, mix spices together.

3

In a food processor, add 1 - 1/2 cans of tomatoes and 1/2 cup minced onions. Blend until semi-smooth. Add Mexican spice mix. Blend for 30 seconds.

4

Heat oil in a large saucepan. Saute 1/2 cup onions until translucent. Add the green pepper and zucchini. Stir fry until vegetable soften. (about 2 minutes) Reduce heat to simmer and add tomato blend. Simmer for 5 minutes.

5

In lightly oiled 9 x 13 baking dish, create 2 layers of ingredients as follows: 1 layer corn tortillas. 1 layer tomato mixture. 1 layer beans. 1 layer cheese shreds. Repeat same pattern.

6

Bake for 15 to 20 minutes, or until the cheese is bubbly. Remove from oven. Let stand for 5 to 10 minutes,

full tray photo of vegan mexican casserole

7

Cut into squares and serve on plates. Apply optional garnish as you wish. Another awesome recipe to consider is Vegan Jackfruit Chili.

Festive Black bean vegan Mexican casserole

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