Super-Easy Tortilla Casserole

By · On Dec 30, 2012

Super-easy tortilla casseroleHere’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. 

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 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.

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Comments

  1. Raven says:

    When do you use the spices in this recipe?

  2. Nava says:

    Raven, I reworded it so that it’s clearer.

  3. Danielle says:

    It has cheese in it, how do you serve it to a vegan?

  4. Nava says:

    Raven, it does specify nondairy cheese. The Daiya spicy shreds are great in this!

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