Tortilla Casserole

Name: Tortilla Casserole
Yield: 6 servings
Ingredients: One 15-to 16-ounce can pinto, pink, or black beans, drained and rinsed; One 15-to 16-ounce can crushed tomatoes; One 4-ounce can chopped mild green chiles; 2 cups frozen corn kernels, thawed; 2 scallions, minced; 1/2 teaspoon ground cumin; 1/2 teaspoon dried oregano; Oil for the dish; 10 corn tortillas; 1 1/2 cups grated vegan Monterey Jack, Cheddar or nacho cheese; Steamed vegetables, optional (see Variation); Salsa (red or green); Vegan Sour Cream (page 213), optional

January 24, 2012

Here’s my favorite recipe from this book’s predecessor, Vegetarian Express, now out of print. I just had to bring it forward to this book; it’s one of those dishes that saves the day when you’re low on fresh groceries, since it’s made largely of pantry and freezer staples. It’s also a reliable dish for feeding last-minute company. In this slightly updated version, I’ve added homemade vegan sour cream (which is entirely optional, but adds a big “yum” factor to the dish) and a variation of an added vegetable layer.

Recipe information

Yield
6 servings

Ingredients

One 15-to 16-ounce can pinto, pink, or black beans, drained and rinsed

One 15-to 16-ounce can crushed tomatoes

One 4-ounce can chopped mild green chiles

2 cups frozen corn kernels, thawed

2 scallions, minced

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano

Oil for the dish

10 corn tortillas

1 1/2 cups grated vegan Monterey Jack, Cheddar or nacho cheese

Steamed vegetables, optional (see Variation)

Salsa (red or green)

Vegan Sour Cream (page 213), optional

Preparation

Step 1
Preheat the oven to 400°F.
Step 2
Combine the beans, tomatoes, chiles, corn, scallions, cumin, and oregano in a mixing bowl. Mix thoroughly.
Step 3
Lightly oil a wide, shallow 2-quart rectangular or round casserole and layer as follows: 5 tortillas, overlapping one another; half of the bean mixture; half of the cheese; and the optional vegetable layer. Repeat the tortilla, bean, and cheese layers.
Step 4
Bake the casserole for 12 to 15 minutes, or until the cheese is bubbly. Let stand for a minute or two, then cut into squares or wedges to serve. Pass the salsa and optional sour cream for topping.
variation
Step 5
For the optional vegetable layer, use either 10 to 12 ounces lightly steamed and well-drained baby spinach or lightly sautéed thin slices of zucchini and/or yellow summer squash; you’ll need two medium squashes for this.
menu suggestions
Step 6
If you’re not making the optional squash layer in the casserole, Zucchini and Summer Squash Sauté (page 209) is a good side dish with this meal. If you want the meal to be more substantial, cook some quinoa while the casserole is in the oven. Add some curly lettuce and cherry or grape tomatoes to garnish the plate.
Step 7
Serve with microwaved white or sweet potatoes and Creole Coleslaw (page 178). Or, to keep this meal as easy as possible, serve with a simple green salad rather than the slaw.
nutrition information
Step 8
Calories: 295
Step 9
Total Fat: 10g
Step 10
Protein: 9g
Step 11
Carbohydrates: 45g
Step 12
Fiber: 9g
Step 13
Sodium: 315mg

Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved. Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).

TagsCasserole Canned Tomato Tomato Vegetable Corn Pinto Bean Bean and Legume Black Bean Main Dinner Vegan Vegetarian Nut Free Dairy Free Quick Easy Oven Bake Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

variation

Step 5

menu suggestions

Step 6

Step 7

nutrition information

Step 8

Step 9

Step 10

Step 11

Step 12

Step 13

Recipe notes