Hint: to make prep time even shorter...prepare the tomato sauce mixture ahead of time and freeze it. When you want to have it for dinner, just defrost the sauce and assemble!!
Ingredients
1 can (14-oz/398 ml) plain tomato sauce
1 tsp chili powder
1 1/4 tsp cumin powder
1 tsp dried oregano
1/8 tsp allspice
1/4 (rounded) salt
freshly ground black pepper to taste
1/2 tsp chipotle hot sauce (I use Tabasco brand)
1/4 tsp sugar, agave or maple syrup (optional)
2 cloves garlic, minced
1/3 cup onion, finely diced
1 can (14 oz/ 398 ml) black or pinto beans, rinsed (about 1 3/4 cups)
2-3 large whole wheat tortillas
1 large avocado (or 2 small ones), sliced thinly
3/4 cup corn kernels
1 1/2 tbsp lime juice
1/2 cup tortilla chips
grated vegan cheese (optional)
Fresh cilantro for garnish
Directions
- Preheat oven to 400 degrees.
- In a large bowl, combine tomato sauce, chili powder, cumin, oregano, allspice, salt, pepper, hot sauce, agave or syrup, garlic, onion, and beans. Stir to mix well.
- Lightly oil an 8x12-in baking dish. Pour half of mixture in baking dish and distribute evenly.
- Place one of the tortillas on top of mixture (I cut the tortilla in half and place the straight edge along the long side of the dish. Then I fit the other half on the other long edge...there will be some overlap with the two halves - cut the overlap off the second half and use the extra pieces to cover the left and right sides).
- Place avocado slices on top of tortilla, then evenly distribute corn over avocado. Drizzle this layer with lime juice.
- Top with remaining tortillas, spread with remaining sauce, and sprinkle with crushed tortilla chips. You can add grated non-dairy cheese to the top if you like (but it's fine without it).
- Cover with foil and bake for 25 minutes, then uncover and bake for another 10 minutes or so until casserole is bubbling at edges.
- Remove from oven, let sit for about 5-10 minutes, then cut into squares to serve. -- Sprinkle with fresh cilantro if desired.
Enjoy!!
This recipe is taken from Eat, Drink and be Vegan by Dreena Burton
