Black Bean and Zucchini Casserole
This healthy casserole is made with zucchini and black beans filled with spices and layered with tomato puree, cheddar cheese, and garnished with vegan sour cream. Perfect for all occasions especially on Thanksgiving day.
Ingredients
What you will need:
- 1 tbsp olive oil
- 8 oz. onion chopped
- 1 medium green bell pepper diced
- 16 oz. tomatoes pureed or crushed
- 2 small hot chile minced and seeded, or use mild
- 2 tsp chili powder to taste
- 1 tsp oregano dried
- 1 tsp cumin ground
- 2 cans black beans drained and rinsed
- 1 medium zucchini thinly sliced
- 12 pieces corn tortillas cut into pieces
- 2 cups cheddar cheese non-dairy
- sour cream for garnish, optional
Instructions
30-Minute Casserole:
- Preheat the oven to 375F and grease the casserole dish.
- In a medium saucepan, heat the oil over medium-high heat, then saute the onion first and add the green pepper until golden brown.
- Add the tomato puree, black beans, zucchini, and season with chili powder, oregano, and cumin. Simmer for 4-5 minutes.
- On a greased baking pan, layer the vegan tortillas, black bean mixture, cheddar, and sour cream. Repeat with the remaining ingredients.
- Bake for 25 minutes or until the cheese is melted. Allow cooling before cutting into wedges.
Nutrition
Calories: 253kcalCarbohydrates: 24gProtein: 14gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 28mgSodium: 202mgPotassium: 566mgFiber: 8gSugar: 4gVitamin A: 1127IUVitamin C: 42mgCalcium: 245mgIron: 2mg
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