vegan mexican casserole

This is the perfect Meatless Monday meal - all in one dish! The familiar Mexican flavours of cumin, paprika and oregano will make this dish appealing to even the biggest meat lover.

Vegan Mexican Casserole

red bell peppers

green bell peppers

jalapeno

red onion

corn

cumin

tsp smoked paprika (divided

cayenne powder (divided

garlic powder (divided

oregano

salt

vegan Mexican cheese blend

15-20 corn tortillas

refried black beans

cilantro and guacamole (for topping)

Preheat oven to 400℉ and grease 9×13 inch baking pan.

Dice the bell peppers, jalapeno, and onion. Add small amount of cooking spray or oil to large skillet over medium heat. Add bell peppers, jalapeno, and onions, and sprinkle with half of cumin, smoked paprika, cayenne, garlic powder, and oregano. Stir to coat evenly, then cook for 3-5 minutes until veggies begin to soften. Remove and set aside. Repeat the roasting process with the corn, sprinkling with remaining half of cumin, smoked paprika, cayenne, garlic powder, and oregano. Remove from heat after 3-5 minutes. Sprinkle all roasted veggies with a little bit of salt and toss to coat.

Cut the tortillas into thin strips. Put the refried beans in a bowl and mix with a little bit of water to make them easier to spread.

To create casserole, spread a little bit of sauce (about ½ cup) on the bottom of the pan. Start by layering in this order: half of the tortilla strips, all the refried black beans, half of the veggies (peppers, onions, and corn), half of the sauce, half of the cheese. Repeat by creating new layer with remaining half of tortilla strips, veggies, sauce, and cheese.

Cover with foil and bake for about 20 minutes until the sauce is bubbling and the cheese is melted. Serve with guacamole, fresh cilantro, and additional chopped black olives.

This Vegan Mexican Casserole can be eaten in a bowl with tortilla chips or used as a burrito filling.  It&#39;s easy to make and only uses 1 pot.

Easy Vegan Mexican Casserole

olive oil

onion, chopped

tsp cumin

½ tsp black pepper

tsp chili powder (Or less if you want this to be mild.)

½ tsp smoked paprika

green bell pepper, chopped

green chiles

tomatoes

vegetable broth

white rice

Heat olive oil in a large skillet.

Add the onions and sauté for 5 minutes.

Add spices and cook for another minute, stirring continuously.

Add the peppers and mushrooms and continue to sauté for another 5 minutes.

Add the remainder of the ingredients and stir well.  Bring to a boil.

Lower the heat, cover, and simmer for 20 minutes, stirring occasionally.

Give a quick stir and serve.

Store leftover casserole in an airtight container in the fridge for up to 5 days.

This was so good!  I ate it just in a bowl with some avocado. My kids put some in a wrap with cheese. Super easy to make. Thanks!

This Vegan Mexican Casserole can be eaten in a bowl with tortilla chips or used as a burrito filling.  It&#039;s easy to make and only uses 1 pot.

I often eat this just in a bowl with some avocado. My kids put some in a wrap with cheese. Super easy to make.

Top 3 vegan mexican casserole recipes from across the web

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Vegan Mexican Casserole

Easy Vegan Mexican Casserole

Easy Vegan Mexican Casserole

Top 3 vegan mexican casserole recipes from across the web

The most viewed vegan mexican casserole recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Mexican Casserole

Easy Vegan Mexican Casserole

Easy Vegan Mexican Casserole

The most viewed vegan mexican casserole recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine