This was a smash hit with the family. The original recipe is from the Jan/Feb issue of Vegetarian Times, but I made a few changes and added some ingredients, such as green onion, cilantro, and black olives. Personally, if those three ingredients aren’t in a Mexican dish like this, don’t bother. Just saying . . . I really liked using flour tortillas, but feel free to use the corn variety, especially if you’d like to make a gluten-free version.
INGREDIENTS:
6, 8-inch flour tortillas
1 Tbs olive oil
1 small onion, chopped (1 cup)
2 Tbs chili powder (I used 1 Tbs ground cumin)
2 tsp ancho chile powder
2 cloves garlic, minced
2 C strained tomatoes, divided (I used a can of crushed tomatoes)
1, 15-oz can black beans, drained and rinsed
1 med chayote, peeled and diced or 2 med zucchinis, diced (I went with the zucchinis)
1/2 C fresh or frozen corn kernels
1-1/2 C Monterey Jack cheese, shredded (I used a mix of Daiya cheeses)
Optional ingredients: (totally worth it)
black olives, green onion, guacamole, Tofutti sour cream, salsa
DIRECTIONS:
Preheat oven to 350. Heat the olive oil in a large skillet. Add the onion and cook for about 5 minutes. Stir in the spices and garlic, and cook for 30 seconds. Add 1-1/2 cups of the tomatoes, black beans, zucchini, corn, and 1/2 cup of water. Season with salt and pepper, if you’d like.
Cover and cook 10 minutes, or until the zucchini is tender. Meanwhile, place the tortillas on a large baking sheet and toast them for 5 minutes, turning once. Then, coat a 2″ deep by 8″ round cake pan with cooking spray and pour 1/4 cup of the tomatoes on the bottom and spread around. Lay one tortilla on the bottom; top with about 3/4 cup of the bean mixture and some cheese.
Repeat four more times, then top with last tortilla.
Spread the remaining tomatoes over the top and sprinkle on the last of cheese. If using, top with green onion and black olives.
Bake uncovered for 30-40 minutes, or until it is bubbly and the cheese is melted.
Top with some diced avocados or guacamole, fresh cilantro, and a dollop of Tofutti sour cream. Enjoy!
- 6, 8-inch flour tortillas
- 1 Tbs olive oil
- 1 small onion, chopped (1 cup)
- 2 Tbs chili powder (I used 1 Tbs ground cumin)
- 2 tsp ancho chile powder
- 2 cloves garlic, minced
- 2 C strained tomatoes, divided (I used a can of crushed tomatoes)
- 1, 15-oz can black beans, drained and rinsed
- 1 med chayote, peeled and diced or 2 med zucchinis, diced (I went with the zucchinis)
- ½ C fresh or frozen corn kernels
- 1-1/2 C Monterey Jack cheese, shredded (I used a mix of Daiya cheeses)
- Optional ingredients: (totally worth it)
- black olives, green onion, guacamole, Tofutti sour cream, salsa
- Preheat oven to 350. Heat the olive oil in a large skillet. Add the onion and cook for about 5 minutes. Stir in the spices and garlic, and cook for 30 seconds. Add 1-1/2 cups of the tomatoes, black beans, zucchini, corn, and ½ cup of water. Season with salt and pepper, if you'd like.
- Cover and cook 10 minutes, or until the zucchini is tender. Meanwhile, place the tortillas on a large baking sheet and toast them for 5 minutes, turning once. Then, coat a 2" deep by 8" round cake pan with cooking spray and pour ¼ cup of the tomatoes on the bottom and spread around. Lay one tortilla on the bottom; top with about ¾ cup of the bean mixture and some cheese.
- Repeat four more times, then top with last tortilla.
- Spread the remaining tomatoes over the top and sprinkle on the last of cheese. If using, top with green onion and black olives.
- Bake uncovered for 30-40 minutes, or until it is bubbly and the cheese is melted.
- Top with some diced avocados or guacamole, fresh cilantro, and a dollop of Tofutti sour cream. Enjoy!
Yes, yes, yes! Zucchini! Of course!
I used to make something similar before I became a vegan, but since then haven’t really found a way to bulk it up without the meat. The Zucchini would be perfect.
Another good addition is julienned or shredded carrots!
Oh, yeah…carrot would be a great addition! Sweet potatoes and portobello mushrooms, too. 🙂 For some “meaty” protein, Chipotle-flavored Field Roast sausages would be ideal for this.
Beautiful dish, wish I could eat it now!
I never thought about making a casserole in a cake pan, but it sure does look purdy, huh?
This looks and sound delicious. I have most all of the ingredients so maybe it will be dinner. Thanks for a great recipe.
Great! Let me know how it turns out. 🙂
oh my goodness!! this looks amazing!!! thanks for posting!
You bet!
I’ve been wanting to make this since you posted it; well, tonight was the lucky night! It came out just as beautiful as your picture of it and it tasted even better than that. I had some leftover Ranchero sauce that I used to drizzle over it & it was fabulous! It was a hit in my household, too. ;o)
Thanks for posting this, April…you are truly a treasure.
Aw, you’re so sweet, Teresa! I’m so glad you liked the recipe. Woot-woot! Ever since I made it, I’ve been thinking of other ingredients I could use next time to change it up a little . . .mushrooms, refries, Field Roast. . .
The Ranchero sauce was a great addition! I’ll remember that for next time. 🙂