Chilaquiles is a traditional Southwestern casserole that layers smooth 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 predominant dish however can be simple sufficient to make for weeknight meals. Pictures by Hannah Kaminsky. Tailored from The Vegetarian Household Cookbook.
Black Bean and Zucchini Tortilla Casserole
Recipe sort: Vegan predominant dish
Delicacies: Vegan / Southwestern / Wholesome
Prepare 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 contemporary sizzling chile peppers, seeded and minced, or 1 (four oz) can chopped gentle 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 reduce into a number of items
- Eight ozcheddar-style nondairy cheese (Daiya is nice with this!)
- vegan bitter cream (home made or bought) or Cashew Cream for garnish, non-obligatory
- 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. Deliver to a simmer, then simmer gently for five minutes.
- Layer as follows in a calmly 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 20 minutes, or till the cheese is bubbly. Let stand for five to 10 minutes, then reduce into squares or wedges to serve.
Per serving: Energy: 361; Whole fats: 11g; Protein: 19g; Fiber: 12g; Carbs: 50g; Sodium: 550mg
This submit was initially printed on 21 September 2014.