Tortilla-Black Bean Casserole
2 cups onion, chopped
1 1/3 cups green pepper, chopped
1 14 ounce) can stewed tomatoes
3/4 cup salsa
1/2 tablespoon garlic
2 tablespoons cumin
2 (15 ounce) cans black beans, drained
8 corn tortillas, divided
1 1/2 cups shredded vegan cheese, divided
1. Preheat oven to 350 degrees F. In a large skillet over medium heat, combine first 6 ingredients (through cumin), bringing the mixture to a boil. Reduce heat and simmer uncovered for 5 minutes.
2. Stir in beans. Spread 1/3 of the bean mixture over the bottom of a 13x9" pan. Top that with 1/2 the tortillas, overlapping as necessary and 1/2 the cheese.
3. Add another 1/3 of the bean mixture, then remaining tortillas and bean mixture. Cover and bake for 30 minutes or until heated through.
4. Sprinkle with remaining cheese and let stand for 10 minutes. Garnish with shredded lettuce and chopped tomatoes.
For more of a Mexican flair, add slices of avocado on top or your favorite guacamole. This is wonderful if you're in a south-of-the-border mood. Add a little Spanish rice and a glass of your favorite sangria for a complete and tasty meal.
SO HOW'D IT GO?
OK, so this was the first recipe I chose to (re)introduce my husband and introduce my children to vegan cuisine. What a perfect choice! We all loved it! I look forward to adding corn next time, but this is definitely a keeper!
This recipe is awesome and really simple to make. I made a few minor substitutions. I used 4 cloves of fresh garlic instead of the powdered, 1 red onion and 1 white onion, and yellow pepper instead of green because it was what I had. Next time I'll add some hot chili flakes (even though I'll probably still douse it in hot sauce because I like it spicy)! Perfect meal for a dreary, rainy, Vancouver fall evening! :)
This was delicious!! I absolutely loved it. Thank you for sharing.
The leftovers (if you have any!!) are even tastier the next day, when the flavours have a chance to blend. Yum, this is a new favourite!
Quick and easy. I boiled my own beans and added sauted mushrooms to please my picky omni DH. The salsa I bought was a bit too mild, next time I'll make my own! Yet another good dish with my favourite black beans!
I took it to a Vegan Pot-Luck and it was gone within 15 minutes. My boyfriend loved it too. :D
I didn't add the Cumin though. But I did top with avacodo. 8)
Very good! I made a few minor changes. I used one can black beans and one can chili beans. Instead of shredded vegan cheese, I used Dragonfly's cheese mix recipe from this site. I also layered with corn tortilla chips for cruchiness. Once it was out of the oven, I topped with chopped tomatoes and cilantro. Delish! I love this recipe, so easy! Next time, I'll add a little cayenne pepper and/or jalapenos to bump up the heat factor. But great recipe, so easy! 5 stars!!!!
I used yellow squash instead of green peppers, it was really good! Mmmm... Boy!
This was very enjoyable. I added refried beans to the mixture. I too ladled some of the mix into the bottom before adding the 1st tortilla. Great idea to top it with slices of fresh tomatoes and avocados. Black Olives are a great addition throughout. Thanks for the recipe!
This was a very yummy recipe! I recommend it to anyone who is looking for a quick and easy, tasty meal! :D
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