Tag Archives: tortilla casserole

Day 11 – Tortilla Casserole & Almond Cheeze

16 Jan

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Song of the Post – Municipality by Real Estate

Happy MLK Day!

Martin Luther King day has a special place in my heart.  My brother’s birthday is January 15th, and it was so unbelievably cool to have the Monday following his birthday off from school.  So now, a decade or so later, I still think of being so psyched to play in the snow with my little brother.

With those cozy thoughts in mind, let us dive into a warm and toasty meal!

My original aspiration for dinner night with the guys was lofty.  I’ve been craving a big juicy burger ever since day 1 of this vegan challenge, so I suggested homemade veggie burgers.  Upon realizing I had absolutely none of the ingredients necessary, I switched to a much more low-key recipe: Tortilla Casserole.  Also, when I showed up with to the guys’ house I couldn’t find the recipe online – it was bookmarked on my laptop but nowhere to be found on the world wide web!  Overall, it’s pretty difficult to mess up a black bean/tex mex casserole.  It turned out excellent, without the dang recipe!

So, this is the original recipe from VegKitchen.com.  I added sautéed onions and mushrooms to the mix.  The result was a fantastic, low maintenance casserole perfect for any spontaneous get-together.  Also, when the fellas were dressing up the casserole with cheese, Stephen surprised me with a stash of almond cheez!  My meal was indeed vegan, and I lived happily ever after!

We all enjoyed this dish very much, and I hope you do too!

Best,

Lauren

Super Easy Tortilla Casserole

  • 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 (optional)
    or 1 to 2 small hot fresh chilis, seeded and minced
  • 2 cups frozen corn kernels, thawed
  • 1 cup crimini mushrooms, diced small
  • 1 cup onion, chopped
  • 2 scallions, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon red chili powder
  • 1 teaspoon chili flakes
  • 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.  Sautee onions and mushrooms until soft.

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 layer, adding the onion mushroom mixture on top.

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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Do not be alarmed!  The white cheese is provolone, and the carrot-looking stuff is actually almond cheez.  It didn’t taste like much, but I was happy to be included in the cheese gang!