VEGAN TACO CASSEROLE

Vegan taco casserole made with layers of tortilla chips, salsa, nutritional yeast, and seasoned black beans. A delicious and fast vegan mexican dinner!

INGREDIENTS

• 1 medium onion, chopped
• 7 cloves of garlic, finely chopped or minced
• 1 1/2 teaspoon chili powder
• 2 teaspoons cumin
• 1 1/2 teaspoon basil
• 1/2 teaspoon cayenne
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon sea salt
• 1/2 teaspoon cracked black pepper
• 2 tablespoons extra virgin olive oil
• 1 (15 oz) can of black beans, drained
• 1 (15 oz) can of great northern beans, drained
• 1/2 cup nutritional yeast
• 2 1/2 cups chunky salsa (I used medium heat)
• 14 oz organic yellow tortilla corn chips, plus more for serving
• Lime juice for topping
• Green onions for topping

INSTRUCTIONS

1. Combine onion, garlic, olive oil, chili powder, cumin, basil, cayenne, smoked paprika, sea salt, and pepper in a skillet and cook on medium heat for 5-10 minutes, or until onion is translucent and starts to brown
2. Add black and great northern beans to onion mixture and stir well
3. Using a 13 by 9 glass baking dish, first put down a layer of tortilla chips to cover the bottom of the pan.
4. Layer half of the bean mixture onto the chips, followed by 1/4 cup of nutritional yeast, and 1 1/4 cups of salsa
5. Add another layer of chips and cover with remaining beans, nutritional yeast and salsa.
6. Cover top of dish with a layer of crushed corn chips
7. Bake at 400 degrees for 25-30 minutes, or until chips on top start to brown
8. Top with fresh lime juice and green onions
9. Serve with additional tortilla chips to build the perfect bite
10. Enjoy!

NUTRITION INFORMATION:

YIELD:

 6 

SERVING SIZE:

 1
Amount Per Serving: CALORIES: 516TOTAL FAT: 20gSATURATED FAT: 3gTRANS FAT: 1gUNSATURATED FAT: 16gCHOLESTEROL: 0mgSODIUM: 1199mgCARBOHYDRATES: 74gFIBER: 14gSUGAR: 6gPROTEIN: 17g