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Wednesday, 26 April 2017
Super easy vegie layered tortilla casserole
I am sending this casserole to Meat Free Mondays.
Super easy layered tortilla casserole
Adapted from Veg Kitchen
400g tin kidney beans or black beans, rinsed and drained
400g tin brown lentils, rinsed and drained
400g tin corn kernels, rinsed and drained
400g tin diced tomatoes
2 spring onions, finely sliced
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon smoked paprika
hot sauce, to taste
salt and pepper, to taste
8-10 tortillas* (I used wheat, corn would be good)
1 1/2 cups grated cheese* (I used mozza, vegan would work)
Yoghurt or sour cream
Preheat oven to 200 C* and grease a 23cm round casserole dish.
Mix beans, lentils, tomatoes, corn kernels, spring onions and spices. Add hot sauce, salt and pepper to taste. Layer tortillas, the bean mixture and the cheese (2 or 3 layers) until you have the last layer of tortillas, beans and cheese (in that order).
Bake for 30 minutes or until the cheese is golden and bubbling on top and the tortillas are just starting to crisp up at the edges.
*NOTES: I didn't have a whole tin of kidney beans so I topped them up with some chopped bbq tofu. I used wheat tortillas but I am sure corn tortillas would work. I used mozzarella cheese but vegan cheese would work, except that it would be less likely to be golden and bubbly on top. I had my tortillas overlapping with one whole tortilla and then chopped another tortilla up and arranged around the whole one to fit. I baked mine at 220 C because my oven is so slow.
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