Super-Easy Tortilla Casserole

Here’s my favorite in-a-hurry casserole filled with southwestern flavors. It involves throwing together a lot of convenient ingredients like canned beans and tomatoes, and frozen corn, but it’s unbelievably good when you need an emergency dinner. While it’s in the oven, steam a big batch of broccoli or prepared stir-fried collard greens, and make a salad or a raw veggie platter. Adapted from Vegan Express.  Photos by Evan Atlas. 

Serves: 6

  • 1 (16 oz) can pinto or pink beans, drained and rinsed
  • 1 (16 oz) can black beans, drained and rinsed
  • 1 (16 oz) can crushed tomatoes
  • 1 (4 oz) can chopped mild green chilies, or 1–2 small, hot, fresh chilis, seeded and minced
  • 2 cups frozen corn kernels, thawed
  • 2 scallions, minced
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 10 corn tortillas
  • 1 1/2 cups nondairy Monterey Jack, cheddar, or jalapeño cheese, grated
  • salsa for topping
  • Vegan Sour Cream—homemade or purchased—for topping (optional)
  1. Preheat the oven to 400°F.
  2. Combine both kinds of beans, tomatoes, chilies, corn, scallions, cumin, and oregano in a mixing bowl. Mix thoroughly.
  3. Lightly oil a wide, 2-quart casserole dish and layer as follows: 5 tortillas, overlapping one another; half of the bean mixture; half of the nondairy cheese. Repeat the layers.
  4. Bake the casserole for 15 minutes, or until the cheese is bubbly. Let stand for a minute or two, then cut into wedges or squares to serve. Pass around salsa and optional vegan sour cream to top each serving.

Nutritional Information
Per Serving (without toppings): 295 calories;  45g carbs;  10g fat;  9g protein;  9g fiber;
315mg sodium

Super-Easy Tortilla Casserole recipe

Super-Easy Tortilla Casserole

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