Black Bean Tortilla Casserole *vegetarian*

I've been making this recipe for a long time now and I don't remember where the inspiration for it originally came from. I've been making this dish fairly often lately because it makes for a great lunch through the week.

1 sweet onion diced
1 cup fresh or frozen corn
1 zucchini diced
1 bell pepper diced
a bunch of mushrooms diced
Tbsp extra virgin olive oil
1 can of black beans
1/2 cup sliced kalamata olives (I started adding kalamata olives after they were recommended in a taco recipe in Appetite for Reduction and it is so tasty, I add them every time now)
1-2 cups cooked quinoa (this is optional, sometimes I add it for some extra protein, sometimes I don't)
1 tsp cumin
salt to taste
1/2 cup salsa verde
1 1/2 cups salsa (you may need to add more if you are including quinoa)
12 small corn tortillas
extra old cheddar

Sautee onion in olive oil until translucent
Add the rest of the veggies and continue to sautee until they are tender
Add kalamata olives, black beans, quinoa and salsas (I use both slasas because I LOVE salsa verde but the kids find it too spicy)
Sautee until well combined (add more salsa if mixture isn't thick and juicy)
Lay six tortillas overlapping on the bottom of a casserole dish
Spoon about half of the sauteed vegetable mixture on top of the tortillas
Grate cheddar cheese on top
Lay another six torillas on top of the cheese layer and repeat all your layers ending with cheddar cheese
Bake at 375 until cheese starts to brown (about half an hour or so)

Serve with guacamole, sour cream, salsa or a yogurt dip with lemon, garlic and agave like the delicious one in my favorite vegan cookbook, Appetite for Reduction.

♥ Andrea ♥


Hello! Thanks so much for taking the time to leave a comment today.