Enter: an easy casserole.
Apparently I’m being a lazy cook this week. But in all seriousness, when I saw Caitlin’s Corn Tortilla Casserole, I wanted to give it a test drive. Naturally, changes were made and in my opinion, of course, without tasting her version, the changes were for the best. Glad I went with my gut on this one.
Vegan Taco Casserole
- 9 4" corn tortillas
1 can tomato sauce
1 can kidney beans, drained and rinsed
2/3’s cup corn
1/2 an onion, chopped
1/3 c nutritional yeast
1 small head of lettuce, chopped (Spinach also works)
Grease an 8×8 casserole pan.
Spoon a small amount of tomato sauce on the bottom of the pan, just enough to cover.
Rip 8 of the 9 tortillas in half.
2 tortillas (4 halfs) on top of the tomato sauce
1/3 of the corn, onion, beans, lettuce, nutritional yeast, and remaining tomato sauce.
Top with remaining 3 tortillas (2 halves and 1 whole).
Cover with foil. Bake at 350* for 40 minutes. Remove foil and bake for 5 more minutes.
Let rest for 10 minutes before serving.
Number of Servings: 4
The main change I had was knock down the corn tortillas from 16 (!!) to a mere 9. This cut the calories significantly (those little buggers add up quick) and they way I arranged them in my 8×8 pan actually made nice neat little layers and avoided the center-16-layer-piece-conundrum.
I simply ripped the tortillas in half and arranged them so that the flat edges bumped up against the edge of the dish. And I did not miss the extra tortilla at all. I’m more of a fillings kind of girl anyway. (And I also used white corn tortillas, obviously.)
When it came to the top layer, my excessive filling caused the dish to mountain up a bit and the tortillas were sliding out to the edges of the dish so I impulsively threw on an extra tortilla on top to cover up the unsightly hole hence the odd number of tortillas. You could probably do without this last tortilla but what can I say. I’m vain apparently.
After a quick bake, The beauty came out.
I think this is a pretty solid basic recipe that could really be amped up and changed around. I added corn. I think black beans would be a nice substitute for the kidney beans. Enchilada sauce instead of plain tomato sauce would really kick this up a notch. We ended up giving our servings a healthy shot of Cholula and called it a day.
If I ever repeated recipes, I’d totally make this again.