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.
- One 16-ounce can pinto or pink beans, drained and rinsed
- One 16-ounce can black beans, drained and rinsed
- One 16-ounce can crushed tomatoes
- One 4-ounce can chopped mild green chilies
1 to 2 small hot fresh chilis, seeded and minced
- 2 cups frozen corn kernels, thawed
- 2 scallions, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 10 corn tortillas
- 1 1/2 cups grated nondairy Monterey Jack, cheddar, or jalapeño cheese
- Salsa for topping
- Vegan sour cream for topping, optional
Preheat the oven to 400 degrees.
Combine both kinds of beans, tomatoes, chilies, corn, scallions, cumin, and oregano in a mixing bowl. Mix thoroughly.
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.
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.