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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 450.6
  • Total Fat: 6.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,026.6 mg
  • Total Carbs: 72.6 g
  • Dietary Fiber: 23.4 g
  • Protein: 34.5 g

View full nutritional breakdown of Vegan Tortilla Casserole calories by ingredient
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Vegan Tortilla Casserole

Submitted by: KELKME

Introduction

Sort of an enchilada/tortilla casserole- a mixture of an old family recipe, veganized. Sort of an enchilada/tortilla casserole- a mixture of an old family recipe, veganized.
Number of Servings: 8

Ingredients

    -12 corn tortillas
    -2 cans each black and kidney beans, drained and rinsed
    -1 cup frozen corn
    -1 package Boca burger crumbles or similar
    -half an onion (the other half can be used in enchilada sauce)
    -half green bell pepper
    -garlic
    -enchilada sauce (I used this recipe: http://vegandad.blogspot.com/2008/01/tortilla-casserole.html)
    -nacho cheese sauce (I used this recipe:http://shmooedfood.blogspot.com/2006/10/nacho-cheese-dip.html)

Directions

Preheat oven to 350.
-Saute onions, bell pepper and Boca over medium heat. Season with cumin, salt, pepper, oregeno, whatever.
-Blend enchilada sauce and set aside.
-Blend cheese sauce and heat on stove until thickened. (might need to add some extra flour to aid in thickening)
-Spread a layer of enchilada sauce on the bottom of pot (I used my crockpot in the oven).
-Next layer 3 tortillas, then a layer half the Boca mixture, then half corn, then half of the the beans (drained and rinsed), drizzle on a bit more enchilada sauce, then a layer or cheese sauce.
-Repeat once more.
-Final layer should be the remaining tortillas and then pour the rest of the enchilada sauce on top.
-Cook until center is warm, about 30 minutes.

Number of Servings: 8

Recipe submitted by SparkPeople user KELKME.






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