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
Preheat the oven to 400º F.
In small glass bowl, mix spices together.
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.
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.
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.
Bake for 15 to 20 minutes, or until the cheese is bubbly. Remove from oven. Let stand for 5 to 10 minutes,
Cut into squares and serve on plates. Apply optional garnish as you wish. Another awesome recipe to consider is Vegan Jackfruit Chili.