Black Bean and Zucchini Tortilla Casserole

By Veg Kitchen

Link to recipe here

GV comments:  This is a nice alternative to enchilada casserole and tastes yummy. I don't like recipes that use canned enchilada sauce because many of them have chicken stock and/or taste awful. My husband doesn't like black beans, so I use pinto beans instead. You could make this without cheese, but it's more appealing to omnivores if you use a cheese. I like "Follow Your Heart" brand of vegan cheese best; most of the others have a chemical taste to me. I haven't found a brand of vegan sour cream that works at all. I just skip the sour cream or use cashew cream (easy to make from raw cashews--just search "cashew cream" if you've never made it and you'll find a bunch of recipes and instructions). 

Timing: 30-60 minutes

Nutrition: Mostly whole-food

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