Win the 4th of July With a Plant-based Tortilla Casserole

Ah, summer barbecues. If you’re a plant-based, Earth-friendly eater, it’s either a time of sad resignation to bean burgers or a bold rally to share your passion with the not-yet-converted.

Let’s embrace the latter, shall we?

Take charge of the Fourth with this amazing dish that will be the hit of any gathering. (If you’re extra epic, you can also check the dessert box with our plant-based panna cotta to do your part as a plant-based missionary.)

Don’t let the prep steps turn you off. It’s fast. You can do this. You are winning. THIS is how we show people that planet-based eating is awesome, and they can do it too.

 

INGREDIENTS

Corn tortillas (One pack should do. If you prefer flour, go for the gluten! You do you.)

2-3 cans black beans, drained and rinsed

 

2 packages of mushrooms, cleaned and sliced

1 bunch chives, cleaned and chopped

 

3 peppers, chopped (mix up the colors to make it pretty)

2 zucchini, diced

1 onion, diced

 

One jar of red salsa, chef’s choice (but chipotle is gooooood)

One jar of green salsa, chef’s choice

 

OPTIONAL: Cheese, vegan or not; sour cream, vegan or not; avocado slices or guacamole

 

INSTRUCTIONS 

Heat your oven to 350F, get out your big lasagna pan and your lasagna skills. This dish is basically a lasagna made of tortillas, which makes it WAY better. 

Spread some salsa on the bottom of the pan. If you’re using a big casserole pan like I do, this might mean using the whole jar. If you’re not sure which to choose, start with the opposite salsa from the one you’ll want to see on top. Then spread out the first layer of tortilla shells. You’ll likely have to cut some to fit the pan.

Spread the black beans on the first layer. If you like cilantro, feel free to mix some in. Top this layer with more tortillas.

Meanwhile, sauté the peppers, zukes and onions. Once ready, add the mixture as your next layer, and then top with tortillas. 

You know what’s next. Cook the mushrooms and chives. Leave the pan uncovered so that the mushroom moisture cooks off.  Once ready, layer it up and top with more tortillas.

Now you’re ready to top off your three layers. Add your topping layer of salsa. If you’re using cheese, spread that on top.

Bake it in the oven until it bubbles, about 20-25 minutes. If you have a cheesy top, broil it for a few minutes at the end to brown your topping.

If you’re transporting your fabulous creation to a BBQ, keep it warm by wrapping it in a towel and then present the plant-based magic with or without sour cream and guacamole, then enjoy the questions asking who brought this amazing dish.

Want to get creative with other veggies? Go for it! I’ve even made this with cactus (available fresh or jarred at Mexican grocery stores), so if you’re inspired to go another way, don’t let the base recipe hold you back!