Vegan Mexican Tortilla Casserole
Ingredients
- 2 tsp olive oil
- 1 red onion, minced
- 1 garlic clove, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 tsp cumin
- 1 tsp red pepper powder or chili powder
- 1 (14 oz) can black beans, drained and rinsed
- 2/3 can (190g) sweet corn, drained and rinsed
- 1 1/2 cups tomato sauce (360ml) or enchilada sauce
- 2/3 tsp salt or to taste
- 6 corn tortillas (8/9-inch or 20/22cm)
- 1 1/2 cups non-dairy cheese (170g)
Chipotle aioli
- 1/3 cup vegan mayonnaise or aioli or sour cream
- 1 chipotle pepper in adobo sauce or substitute chili sauce
Topping
- guacamole, for serving
Preparation
Preheat the oven to 400°F (200°C). Lightly grease a 9x9 inch (21x21cm) baking dish or a similar sized pan.
Heat the oil in a large skillet and add the onion, garlic, bell peppers, cumin, and red pepper powder. Stir for a few minutes until the veggies are nicely browned on the outside and the spices are fragrant, about 3-5 minutes.
Add the beans and corn. Stir to combine, season with salt to taste and set aside to cool a bit.
Cut tortillas into strips.
Mix the chipotle pepper with the vegan mayonnaise.
Spread a little bit of tomato sauce on the bottom of the baking dish.
Add half of the tortilla strips, allowing them to overlap.
Add half of the veggie mixture, spreading out evenly.
Drizzle with the chipotle aioli and half of the remaining tomato sauce, smoothing out evenly.
Sprinkle with half of the non-dairy cheese.
Add the remaining tortilla strips.
Add the remaining veggie mixture.
Drizzle with the remaining tomato sauce.
Sprinkle with the remaining non-dairy cheese.
Cover the baking dish with aluminum foil or baking paper and bake for 15 minutes.
Remove the foil and bake for approximately 5-8 minutes longer until the casserole has cooked through and the cheese is perfectly melted.
Allow to cool for 3-5 minutes before cutting into squares.
Serving
Serve with guacamole and fresh herbs or other garnishes of choice.
