Mexican Tortilla Casserole by biancazapatka 🤤 A recipe packed with some much flavour! Get the recipe:
2 tsp olive oil
1 red onion minced
1 garlic clove minced
1 red bell pepper diced
1 green bell pepper diced
1 tsp cumin
1 tsp red pepper powder or chili powder
1 14 oz can black beans drained & rinsed
2/3 can sweet corn (190g) drained & rinsed
1 1/2 cup tomato sauce (360ml) or enchilada sauce
2/3 tsp salt or to taste
6 corn tortillas 8/9-inch (20/22cm)
1/3 cup vegan Mayonnaise or aioli, sour cream
1 chipotle pepper in adobo sauce or sub chili sauce
1 1/2 cups non-dairy cheese (170g)
guacamole for topping
Prepare the Veggies
Preheat the oven to 400°F (200°C). Lightly grease a 9×9 inch (21x21cm) baking dish (or a similar sized pan).
Heat the oil in a large skillet and add the onion, garlic, bell peppers, cumin, and red pepper powder. Stir for a few minutes until the veggies are nicely browned on the outside and the spices are fragrant, about 3-5 minutes. Add the beans and corn. Stir to combine, season with salt to taste and set aside to cool a bit.
Cut tortillas into strips.
Mix the chipotle pepper with the vegan Mayonnaise.
Assemble the Casserole (see step-by-step pics in the text above)
Spread a little bit of the tomato sauce on the bottom. Then add half of the tortilla strips, allow them to overlap. Next, add half of the veggies, spreading out evenly. Drizzle over the vegan chipotle aioli and half of the remaining tomato sauce, smoothing out evenly. Then sprinkle over half of the non-dairy cheese.
Repeat adding another layer of remaining tortilla strips, veggies, tomato sauce, and finished with the rest of the cheese.
Cover the baking dish with aluminum foil or baking paper and bake for 15 minutes. Remove the foil and bake for approx. 5-8 minutes longer until the casserole has cooked through and the cheese is perfectly melted.
Allow to cool for 3-5 minutes before cutting into squares.
Serve with guacamole and fresh herbs, or other garnishes of choice.