Yes even plant based Tex-Mex is the perfect marriage of cheese, beans and tortillas. This layered bake will have even the omnivores asking for seconds. A lovely chili like filling with black beans, tomato and spices layered with vegan cheese and tortillas combine to make a filling and satisfying dinner any day of the week. Serve with avocado and cilantro to spice up your week.
Tex-Mex Tortilla Bake
Course: DinnerCuisine: VeganDifficulty: EasyServings
6
servingsPrep time
25
minutesCooking time
40
minutesTotal time
1
hour5
minutesIngredients
3 cups (750 ml) of cooked black beans
1 Tbsp of oil
2 cloves of garlic, minced
1 medium red onion
1 red or yellow bell pepper
1/2 (125 ml) cup of fresh cilantro, chopped
1 Tbsp of cumin
1 tsp of chili powder
1 Tbsp of dried oregano
1 28 oz. (828 ml) can of diced tomatoes
1 cup of frozen corn
1/2 tsp of salt
Pepper to taste
Tortillas
Vegan cheese shreds
Salsa to garnish
Directions
- Preheat the oven to 350° F (180° C)
- Heat a frying pan over medium heat and add the oil.
- Add the garlic and onion to the frying pan and sauté until the onions become translucent.
- Add the pepper and continue to cook for 5 minutes.
- Add the beans, tomatoes, cumin, chili, oregano, corn and salt and bring to a simmer and cook until most of the liquid has evaporated.
- Turn off the heat and stir in the pepper and cilantro.
- Spread a large spoonful of the tomato/bean mixture in the bottom of a 9″ x 12″ baking dish.
- Add an even layer of tortillas to the dish, followed by a layer of tomato/bean mixture and a sprinkling of cheese. Continue this pattern until all the ingredients are used up.
- Cover the baking dish in tin foil and bake for 30 minutes. Remove the foil and bake for another 5 to 10 minutes, until the top starts to brown.
- Serve with avocado, cilantro and salsa, a salad or rice and enjoy.
Notes
Tex-Mex Tortilla Bake