Description
A hearty vegan nacho casserole packed with layers of flavor.
Ingredients
Scale
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 1 bell pepper, diced
- 1 onion, diced
- 1 cup vegan cheese shreds
- 1 cup tortilla chips, crushed
- 1 tbsp taco seasoning
- 1/2 cup salsa
- 1 avocado, sliced
- 2 tbsp cilantro, chopped
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, sauté onion and bell pepper until soft.
- Add black beans, corn, and taco seasoning. Stir well.
- Spread half the tortilla chips in a baking dish.
- Layer the bean mixture over the chips.
- Sprinkle vegan cheese shreds evenly.
- Top with remaining chips.
- Bake for 15 minutes until cheese melts.
- Garnish with salsa, avocado, and cilantro.
Notes
- Substitute beans with lentils if preferred.
- Adjust spice level with jalapeños.
- Store leftovers covered in fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Dish
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg