^[1]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 ^[2], and make a salad or a raw veggie platter. Adapted from Vegan Express. ^[3] 

Serves: 6

• 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 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.

• Find more of VegKitchen’s Vegan Dinner Recipes ^[4] and more Burritos, Enchiladas, And Tortilla Dishes. ^[5]
• Explore other super-easy vegan main dish recipes. ^[6]
• Find lots more tortilla recipes in A Southwestern Supper. ^[7]