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 & rinsed
- 2/3 can sweet corn (190g) drained & rinsed
- 1 1/2 cup tomato sauce (360ml) or enchilada sauce
- 2/3 tsp salt or to taste
- 6 corn tortillas 8/9-inch (20/22cm)
- 1/3 cup vegan Mayonnaise or aioli, sour cream
- 1 chipotle pepper in adobo sauce or sub chili sauce
- 1 1/2 cups non-dairy cheese (170g)
- guacamole for topping
Preparation
Preheat the oven to 400°F (200°C) and lightly grease a 9x9 inch baking dish or similar sized pan.
Heat the oil in a large skillet and add the onion, garlic, bell peppers, cumin, and red pepper powder, then stir for a few minutes until the veggies are browned and spices are fragrant, about 3-5 minutes.
Add the beans and corn to the skillet, stir to combine, season with salt to taste, and set aside to cool slightly.
Cut the tortillas into strips.
Mix the chipotle pepper with the vegan mayonnaise.
Spread a little tomato sauce on the bottom of the baking dish, then add half of the tortilla strips, allowing them to overlap.
Add half of the veggies evenly, drizzle with the vegan chipotle aioli and half of the remaining tomato sauce, smoothing it out, then sprinkle with half of the non-dairy cheese.
Repeat with another layer of the remaining tortilla strips, veggies, tomato sauce, and top with the rest of the cheese.
Cover the dish with aluminum foil or baking paper and bake for 15 minutes.
Remove the cover and bake for an additional 5-8 minutes until the casserole is cooked through and the cheese is melted.
Allow the casserole to cool for 3-5 minutes before cutting into squares.
Serving suggestions
Serve with guacamole and fresh herbs, or other garnishes of choice.
