Tortilla Bean Casserole
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.
Low Sugar
Nut Free
All of our recipes are oil free and vegan.
Prep time: 10 minutes
Cook time: 20 minutes
Yield: 5-6 servings
What You'll Need
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)
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How to Make It
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.
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