Mexican

Vegan Tortilla Casserole is for Dinner.

Vegan Tortilla Casserole takes 45 minutes to prepare.

Vegan Tortilla Casserole takes 30 minutes to cook.

Vegan Tortilla Casserole makes 8 servings.

The ingredients for Vegan Tortilla Casserole are:

-12 corn tortillas
-2 cans each black and kidney beans, drained and rinsed
-1 cup frozen corn
-1 package Boca burger crumbles or similar
-half an onion (the other half can be used in enchilada sauce)
-half green bell pepper
-garlic
-enchilada sauce (I used this recipe: http://vegandad.blogspot.com/2008/01/tortilla-casserole.html)
-nacho cheese sauce (I used this recipe:http://shmooedfood.blogspot.com/2006/10/nacho-cheese-dip.html)

Here is how you make Vegan Tortilla Casserole:

Preheat oven to 350.-Saute onions, bell pepper and Boca over medium heat. Season with cumin, salt, pepper, oregeno, whatever.-Blend enchilada sauce and set aside.-Blend cheese sauce and heat on stove until thickened. (might need to add some extra flour to aid in thickening)-Spread a layer of enchilada sauce on the bottom of pot (I used my crockpot in the oven).-Next layer 3 tortillas, then a layer half the Boca mixture, then half corn, then half of the the beans (drained and rinsed), drizzle on a bit more enchilada sauce, then a layer or cheese sauce. -Repeat once more.-Final layer should be the remaining tortillas and then pour the rest of the enchilada sauce on top. -Cook until center is warm, about 30 minutes.Number of Servings: 8Recipe submitted by SparkPeople user KELKME.

The nutritional information for Vegan Tortilla Casserole is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 450.6

• Total Fat: 6.2 g
• Cholesterol: 0.0 mg
• Sodium: 1,026.6 mg
• Total Carbs: 72.6 g
• Dietary Fiber: 23.4 g
• Protein: 34.5 g

Vegan Tortilla Casserole is Mexican cuisine.

The dietary needs meet for Vegan Tortilla Casserole is Vegan