November 20, 2011

Vegetarian Tortilla Casserole

This is delicious, you can easily leave off the cheese, if you want it to be vegan.  I tend to cook without measuring, so this is my best guess.


  • Spray vegetable cooking oil
  • 1 (15 oz) can black beans, drained and rinsed
  • 2 T minced garlic in oil. (jar found in the produce section of your supermarket.)
  • 1/2 t. dried oregano
  • 1/4 t. cayenne pepper
  • 3 T. canola oil
  • 1 medium red onion
  • 1 cup chopped zucchini
  • 3/4 cup shredded carrot
  • 1 cup frozen white corn, thawed
  • pepper and sea salt to taste
  • 3 whole wheat tortilla wraps (12" size)
  • 1 cup prepared mild chunky salsa
  • 1/2 cup shredded Mexican cheese.


  1. Preheat oven to 350°.  Spray 12 inch pie plate with cooking spray, set aside.
  2. Mix beans, garlic, oregano, and cayenne in a small bowl, set aside
  3. Heat canola oil in medium skillet, medium heat.  Saute´ onion for 5 minutes, add zucchini, carrot and corn and saute´ for 3 minutes.  Season with the pepper and salt.  Pour into colander to drain any excess oil.
  4. Place one tortilla wrap in the pie plate.  Top with 1/3 of bean mixture, 1/3 vegetable mixture, and 1/3 of the salsa.  Make two more layers for a total of 3 layers.  Top with the cheese
  5. Bake uncovered for 30 minutes.  Cut into wedges to serve.  

Serves four.

What's cookin' at your house?,

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