Vegan Mexican Casserole

This is a Mexican casserole recipe from my mother that I translated to vegan. I love this recipe and so does my non-vegan wife. (I add real cheese to her portion and top it with real sour cream.) It is easy to change and transform to make it your own. Enjoy!

• Preparation Time: 30 mins
• Cooking Time: 36 mins
• Total Time: 1 hr 6 mins
• Calories: 432 Calories

Ingredients

• 1 tablespoon vegetable oil
• 1 (15 ounce) can tomato sauce
• 3 tomatoes, diced
• 1 (4 ounce) can diced jalapeno peppers
• 1 (15 ounce) can black beans
• 3 cloves garlic, diced
• ½ bunch cilantro
• ½ yellow onion, diced
• 1 (4 ounce) can diced green chilies
• 18 ounces soy chorizo
• 1 package chicken taco seasoning mix
• 4 (8-inch) wheat soft taco shells
• 1 (8 ounce) package vegan Cheddar cheese

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Combine onion and garlic in a skillet over medium-high heat. Saute until fragrant, about 1 minute. Add chorizo, black beans, tomato sauce, diced tomatoes, jalapeno peppers, and green chiles. Cook until bubbling, 5 to 7 minutes. Stir in taco seasoning and cilantro and remove from heat.

Step 3

Spread 1 cup of the chorizo mixture on the bottom of a 9x13-inch baking pan. Add 2 tortillas to cover. Add half the remaining chorizo mixture and top with vegan Cheddar cheese. Add remaining tortilla shells and remaining chorizo mixture.

Step 4

Bake in the preheated oven until bubbling hot, about 30 minutes.