Vegan Tortilla Casserole
 
 
Spicy, soul soothing black bean vegan tortilla casserole. Delicious right out of the oven and equally tasty for lunch the next day.
Ingredients
  • 1 TB olive oil
  • 1 cup onions, diced
  • 1 TB garlic, minced
  • 1 teaspoon chilli powder
  • 1 teaspoon cumin
  • ½ teaspoon salt
  • 1 4 oz can diced green chilies
  • 2 15.5 oz cans of black beans, rinsed and drained
  • 12 corn tortillas
  • 8 oz vegan cheese shreds
  • 3 cups enchilada sauce - homemade or store-bought
  • Black olives (optional - for topping)
Instructions
  1. Preheat oven to 375 F.
  2. Lightly grease a 9x13 casserole dish. Set aside.
  3. Heat olive oil in a large saucepan over medium heat. Add onions and saute for 5 minutes. Add garlic and saute for 30 seconds. Add chili powder, cumin, salt and diced green chilis. Stir to combine and then add in black beans. Continue to cook, stirring occasionally, for 5 minutes.
  4. In greased casserole dish spread ¼ cup of enchilada sauce on the bottom of the dish. Layer pan with 4 tortillas. Take half of the bean mixture and spread over the tortillas. Sprinkle ½ cup of cheese over beans. Pour 1 cup of enchilada sauce over the cheese. Now repeat process - layer 4 tortillas, top with remaining bean mixture, ½ cup cheese and 1 cup of enchilada sauce.
  5. For final layer top with remaining 4 tortillas. Pour the remaining cup of enchilada sauce over the tortillas. Sprinkle with remaining cheese and top with black olives if desired.
  6. Cover with foil and bake for 20 minutes. Remove cover and bake additional 10 minutes. Remove from oven and wait 5 minutes before serving.
Recipe by Vegan Gretchen at http://vegangretchen.com/vegan-tortilla-casserole/