Name: Tortilla Bean Casserole
Prep time: 10 min
Cook time: 20 min
Ingredients: Whole grain tortillas; 2 cups cooked red kidney or black beans, drained; 1 cup chopped white onion; 2-3 large carrots, shredded; 1 large tomato, chopped; 1 cup tomato sauce; 1 Tbsp tomato paste; 2 Tbsp garlic, minced; 1 tsp of sea salt; 1 tsp of smoked paprika; ½ tsp of chili powder; 1-2 Tbsp chopped chili peppers (optional); ⅓ cup plant-based cheese sauce; Salsa to taste (optional)

By Colleen Alexander, MA

(11)

This casserole is deliciously layered with beans, tomatoes, carrots, and onions between fluffy tortillas. It’s the perfect dish for a crowd or for having leftovers throughout the week.

Prep: 10 mins Cook: 20 mins Yield: 5-6 servings

Low Sugar Nut Free

Ingredients

Whole grain tortillas
2 cups cooked red kidney or black beans, drained
1 cup chopped white onion
2-3 large carrots, shredded
1 large tomato, chopped
1 cup tomato sauce
1 Tbsp tomato paste
2 Tbsp garlic, minced
1 tsp of sea salt
1 tsp of smoked paprika
½ tsp of chili powder
1-2 Tbsp chopped chili peppers (optional)
⅓ cup plant-based cheese sauce
Salsa to taste (optional)

Instructions

1. Preheat oven to 350 degrees F.
2. In a pan, sautée onions, garlic, and carrots over medium heat until carrots are soft, using a little water if needed.
3. Add beans, tomato, tomato sauce, tomato paste, salt, chili peppers, and chili powder. Cook over low heat for 5 minutes, until somewhat thickened. Set aside.
4. Cover a 10’ round casserole baking dish with a layer of tortillas, then spoon a thick layer of the vegetable-bean mixture.
5. Lay another layer of tortillas on top of the vegetable mixture, then repeat, alternating tortillas and vegetable layers.
6. Top with a tortilla layer, spread cheese sauce and salsa, if using, and sprinkle with smoked paprika.
7. Bake for 15-20 minutes.
8. Allow to cool slightly before serving.