Saturday, January 3, 2015

Vegan Tortilla Casserole

Vegan Tortilla Casserole


1 tablespoon extra virgin olive oil 
1/2 cup chopped onion (1/4 onion)
1 tablespoon minced fresh garlic (2 cloves)
2 tablespoons brown rice flour
1 cup almond milk
1/2 cup low sodium vegetable stock
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 cup organic canned black beans, rinsed and drained (I used kidney)
1 Tofurkey Italian sausage
Tortilla chips
3 baby bell peppers, chopped
shredded Dayia Cheese
chopped green onions to sprinkle on top
1. Heat olive oil in a saucepan over medium heat. Add onion; cook 5 minutes. Add minced garlic and brown rice flour; cook 2 minutes. Gradually add almond milk and veggie stock, stirring constantly; bring to a boil. Remove from heat; stir in cumin, coriander, salt and pepper.
2. Preheat oven to 350°.
3. Bottom Layer: Spread of the saucepan mixture over bottom of a broiler-safe casserole dish. Layer beans, 1/2 sausage and crushed chips Middle Layer: Sprinkle cheese, remaining 1/2 of sausage, 1/2 bell peppers, and chips Top Layer: Spread remaining saucepan mixture. Sprinkle cheese, remaining peppers, green onions and Nutritional Yeast (optional).
4. Bake for 30 minutes.
5. Dig in!

Peace out


  1. Oh my gosh! That sounds really delicious. I'm putting together some recipies to share on my blog too. I'm gonna have to try this out though.

    1. I give it a 7/ was good and for the most part pretty healthy, but the prep time was a little lengthy. When I make it again, I'll make a double batch so I have left-overs.

      I look forward to checking out your recipes. Hope your workouts are going well

  2. Wow, I'm impressed!

    You're sticking to your resolutions!!!