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What you'll be getting:

Black Bean and Corn Casserole


Per serving:
3 corn tortillas
225 g filling (black beans, corn, peppers, onions, cabbage, kale, tomatoes, salt, pepper, nutritional yeast)
3/4 c "cream" sauce (chickpeas, tahini, nutritional yeast, salt, pepper, garlic, safflower oil)
hot sauce (tomatoes, chilies, onions, garlic, vinegar, salt)

Equipment needed:
Casserole dish large enough for all ingredients

Preheat oven to 365.


I used a pyrex dish for assembly, any size casserole dish will work as long as it can fit all of the ingredients. Place all of the items next to the dish. First put 1 tortilla on the bottom and scoop out 1/3 filling and top the tortilla.


Drizzle 2 T of cream sauce on top of the bean mixture.


Repeat these steps: stacking tortilla, mixture and cream, until you have 1 tortilla left. Leave the last tortilla on top without any bean mixture.


Pour the remaining sauce on top of the last tortilla.


Place in the oven and set a timer for 20 minutes.


You can either pull from the oven after 20 minutes, or place the casserole under the broiler for a couple of minutes to crisp up the top layer. I had this under the broiler for 3 minutes.


Finish by dishing out the casserole and drizzling on the hot sauce (if you like heat, there is quite a bit of heat to this sauce so use according to your taste). From start to finish this dinner takes less than 30 minutes. For a much faster dinner, you can warm the mixture and tortillas and eat them like tacos and drizzle the cream sauce and hot sauce over top. Either way, enjoy!

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