Quick Vegan Mexican Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Directions
1 can pinto beans 2 tsp canola oil1/2 onion chopped1 tomato chopped1 Tbsp cumin4 med corn tortillas, torn into pieces1 1/2 cup corn kernels2 Tbsp Tofutti Better Than Sour Cream1 1/2 cups home made salsaoil spray
Saute onion and tomato in canola oil until onions are translucent. Add cumin and salt to taste and stir constantly for another minute. Add drained, rinsed can of pinot beans and 1/2 cup water, bring to a simmer and simmer covered for 15 minutes.
Preheat oven to 425 degrees
spray an 8x8 baking dish with oil spray
spread 2 torn tortillas into the bottom
layer 1/2 the beans, 1/2 the corn, 1/2 the Tofutti BTSC and 1/2 the salsa.
Repeat and end with the last tortilla torn on top. Spray top with oil spray and bake covered for 20 minutes, the uncovered for 5 minutes.
Serve with guacamole
Number of Servings: 4
Recipe submitted by SparkPeople user MADDY_AVENA.
Preheat oven to 425 degrees
spray an 8x8 baking dish with oil spray
spread 2 torn tortillas into the bottom
layer 1/2 the beans, 1/2 the corn, 1/2 the Tofutti BTSC and 1/2 the salsa.
Repeat and end with the last tortilla torn on top. Spray top with oil spray and bake covered for 20 minutes, the uncovered for 5 minutes.
Serve with guacamole
Number of Servings: 4
Recipe submitted by SparkPeople user MADDY_AVENA.
Nutritional Info Amount Per Serving
- Calories: 297.0
- Total Fat: 4.9 g
- Cholesterol: 0.0 mg
- Sodium: 455.8 mg
- Total Carbs: 55.5 g
- Dietary Fiber: 13.4 g
- Protein: 12.6 g
Member Reviews
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NE-LADYDI
My family thought this was wonderful. I doubled the recipe and I added 1 can pinto & 1 can black beans, rather than 2 cans pinto. Added a sprinkle of taco seasoning to the beans while cooking. Plus I add the cheese on top and I cooked this in the crock pot on low for about 3-3.5 hours. Delicious :) - 8/11/12