Hearty, filling Black Bean and Zucchini Tortilla Casserole is also known as chilaquiles. Whatever you choose to call this classic Southwestern dish, it features layers of soft corn tortillas with beans and cheese (vegan in this case). Adding zucchini and chiles adds to the lively flavors. It’s easy enough to make for a weeknight meal, and doesn’t take long to bake.
As an optional addition, you can make your own vegan sour cream topping. It’s made from silken tofu and is great as a garnish for Southwestern-style dishes like this tortilla casserole.
Fruity Red Coleslaw adds great color to any plate. It benefits from having time to stand, allowing the flavors blend and for the cabbage to soften, so prepare it before the main dish.
Serve sectioned oranges and dark chocolate to end the meal on a sweet note note with no further work for the cook.
Photos: Casserole: Hannah Kaminsky; slaw: Rachael Braun
- Here are more easy plant-based meal plans.
This dish was so flavorful and comforting. I used vegan cheese for the very first time with satisfying results. I cut my tortillas into strips mixed them throughout, adding the grated cheese at the very end. I also made it successfully on the stovetop in a skillet. This dish reminded me of my Mexican grandmother's fabulous calabacitas dish. Great use of tomatoes and zucchini, both plentiful this time of year.