VEGAN MEXICAN CASSEROLE

Vegan Mexican Casserole image

This is a Mexican casserole recipe from my mother that I translated to vegan. I love this recipe and so does my non-vegan wife. (I add real cheese to her portion and top it with real sour cream.) It is easy to change and transform to make it your own. Enjoy!

Provided by David Steenhoek

Categories Main Dish Recipes Casserole Recipes

Time 1h6m

Yield 8

Number Of Ingredients 13

Ingredients

1 tablespoon vegetable oil
½ yellow onion, diced
3 cloves garlic, diced
18 ounces soy chorizo
1 (15 ounce) can black beans
1 (15 ounce) can tomato sauce
3 tomatoes, diced
1 (4 ounce) can diced jalapeno peppers
1 (4 ounce) can diced green chilies
1 package chicken taco seasoning mix
½ bunch cilantro
4 (8-inch) wheat soft taco shells
1 (8 ounce) package vegan Cheddar cheese

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Combine onion and garlic in a skillet over medium-high heat. Saute until fragrant, about 1 minute. Add chorizo, black beans, tomato sauce, diced tomatoes, jalapeno peppers, and green chiles. Cook until bubbling, 5 to 7 minutes. Stir in taco seasoning and cilantro and remove from heat.
Spread 1 cup of the chorizo mixture on the bottom of a 9x13-inch baking pan. Add 2 tortillas to cover. Add half the remaining chorizo mixture and top with vegan Cheddar cheese. Add remaining tortilla shells and remaining chorizo mixture.
Bake in the preheated oven until bubbling hot, about 30 minutes.

Nutrition Facts : Calories 431.7 calories, Carbohydrate 42.4 g, Fat 20.2 g, Fiber 7.5 g, Protein 19.8 g, SaturatedFat 6.8 g, Sodium 2413.3 mg, Sugar 5.1 g