Mexican

Quick Vegan Mexican Casserole is for Dinner.

Quick Vegan Mexican Casserole takes 15 minutes to prepare.

Quick Vegan Mexican Casserole takes 25 minutes to cook.

Quick Vegan Mexican Casserole makes 4 servings.

The ingredients for Quick Vegan Mexican Casserole are:

1 can pinto beans
2 tsp canola oil
1/2 onion chopped
1 tomato chopped
1 Tbsp cumin
4 med corn tortillas, torn into pieces
1 1/2 cup corn kernels
2 Tbsp Tofutti Better Than Sour Cream
1 1/2 cups home made salsa
oil spray

Here is how you make Quick Vegan Mexican Casserole:

Saute onion and tomato in canola oil until onions are translucent. Add cumin and salt to taste and stir constantly for another minute. Add drained, rinsed can of pinot beans and 1/2 cup water, bring to a simmer and simmer covered for 15 minutes.Preheat oven to 425 degreesspray an 8x8 baking dish with oil sprayspread 2 torn tortillas into the bottomlayer 1/2 the beans, 1/2 the corn, 1/2 the Tofutti BTSC and 1/2 the salsa.Repeat and end with the last tortilla torn on top. Spray top with oil spray and bake covered for 20 minutes, the uncovered for 5 minutes.Serve with guacamoleNumber of Servings: 4Recipe submitted by SparkPeople user MADDY_AVENA.

The nutritional information for Quick Vegan Mexican Casserole is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 297.0

• Total Fat: 4.9 g
• Cholesterol: 0.0 mg
• Sodium: 455.8 mg
• Total Carbs: 55.5 g
• Dietary Fiber: 13.4 g
• Protein: 12.6 g

Quick Vegan Mexican Casserole is Mexican cuisine.

The dietary needs meet for Quick Vegan Mexican Casserole is Vegan