Vegan Bean Casserole

Yummy, healthy and easy!
Photo by Devon F.

PREP TIME

15

minutes

TOTAL TIME

45

minutes

SERVINGS

6

servings

PREP TIME

15

minutes

TOTAL TIME

45

minutes

SERVINGS

6

servings

Ingredients

  • Whole grain sprouted tortillas (could also use corn)

  • Enchilada sauce

  • 3

    cans of beans (black, red kidney and pinto)

  • Daiya cheddar cheese, 1 bag

  • Salsa of your choice, 1 jar

Directions

In a separate bowl combine all the beans (drain and rinse first) then mix them together with 1 TBSP of Chili Powder, 2 TSP of Cumin, 1 TSP of dried oregano, 2 TSP of unsweeted cocoa powder. Place a layer of tortillas on the bottom of a 9X9 pan. Then pour 1/3 of the enchilada sauce over the tortillas. Cover the tortilla with half of the bean mixture. Cover the beans with half of the jar of salsa. Cover the salsa with your desired amount of cheese. (I usually use one whole bag of daiya for this recipe.) Then you will repeat the whole process on top of this. Layer the tortillas, another 1/3 of enchilada sauce, the rest of the bean mixture, the rest of the salsa, and more cheese. Place on the final top layer more tortillas, the rest of the enchilada sauce and the rest of the cheese. Bake in the oven for 30 minutes at 375. ENJOY!

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