Chilaquiles is a traditional Southwestern casserole that layers comfortable corn tortillas with beans and cheese (vegan on this case). Including zucchini and chiles provides to the full of life flavors. This recipe makes a pleasant change-of-pace vacation principal dish however can be simple sufficient to make for weeknight meals. Pictures by Hannah Kaminsky. Tailored from The Vegetarian Family Cookbook.
Black Bean and Zucchini Tortilla Casserole
Recipe sort: Vegan principal dish
Delicacies: Vegan / Southwestern / Wholesome
Cook dinner time:
- 1½ tbsp extra-virgin olive oil
- 1 cup chopped onion
- 1 medium inexperienced bell pepper, diced
- 1 (28 oz) can crushed or pureed tomatoes
- 1–2 small recent scorching chile peppers, seeded and minced, or 1 (4 oz) can chopped delicate inexperienced chiles
- 2 tsp chili powder, or extra, to style
- 1 tsp dried oregano
- 1 tsp floor cumin
- 1 (16–20 oz) can black beans, drained and rinsed
- 1 medium zucchini, quartered lengthwise and thinly sliced
- 12 corn tortillas, torn or minimize into a number of items
- 8 oz cheddar-style nondairy cheese (Daiya is nice with this!)
- vegan bitter cream (home made or bought) or Cashew Cream for garnish, non-compulsory
- Preheat the oven to 400°F.
- Warmth the oil in a big saucepan. Sauté the onion till translucent. Add the inexperienced pepper and proceed to sauté till it has softened and the onions are golden.
- Stir within the crushed tomatoes and seasonings, black beans, and zucchini. Carry to a simmer, then simmer gently for five minutes.
- Layer as follows in a frivolously oiled 9 x 13 inch or 2-quart spherical casserole dish: half of the tortillas, half of the tomato-black bean combination, and half of the cheese. Repeat.
- Bake for 15 to twenty minutes, or till the cheese is bubbly. Let stand for five to 10 minutes, then minimize into squares or wedges to serve.
Per serving: Energy: 361; Complete fats: 11g; Protein: 19g; Fiber: 12g; Carbs: 50g; Sodium: 550mg
This submit was initially printed on 21 September 2014.